Family Heirloom Cholent
This cholent recipe used to be my hubby's secret, but I finally got it out of him and now you too can make the best cholent ever.
Servings
8 Servings
Ingredients
- 2 medium potatoes peeled and cut into bite-sized chunks
- 2 medium onions peeled, cut into bite-sized chunks
- 1 2-pound piece of flanken, cut into 4 to 6 pieces
- ½ tablespoon coarse black pepper
- ¾ cup barley
- 1 cup dried light red kidney beans
- 3 tablespoons chicken consommé mix
- 2 tablespoons paprika
- 2 tablespoons honey
- 1 1-pound kishka loaf
- 3 cups water
Instructions
- Line bottom of slow cooker with potatoes and onions.
- Rinse flanken and pat dry. Place pieces around sides of crock pot, with bones on the outside.
- Generously pepper meat.
- Add barley and beans. Shake the pot a bit so some of the barley and beans fall into the spaces between the potatoes and onions.
- Season with consommé mix, paprika, and honey.
- Place kishka on top.
- Pour in water, adding more if necessary, to completely cover all ingredients.
- Cook on low heat overnight, at least 8 hours.