1 Prepare Matzah Ball Mix according to instructions on box and set aside in Fridge2 Give your short ribs/flanken a light dash of salt and pepper, the place under the broiler on high until brown on both sides. Place in crock-pot3 Peel & quarter potatoes, add to pot4 Slice and pan-fry 1 onion in the vegetable oil until golden brown, then add to cholent pot5 Add beans, Kielbasas and all remaining spices and liquids6 Peel the 2nd onion and add whole 7 Remove the matzah ball mixture from the fridge and spoon over, covering the entire cholent8 Carefully add your eggs and the fill to the brim wih water9 Place the slices of Kishke over the Matzah Ball Mix10 Set your automated Crockpot to High for 6hrs afterwhich it will automatically set to low or warm overnight until it's time to serve. For the simpler versions of the crockpot, start the cholent on High for 4-6 hours or until just before Shabbat, then set to med/low and simmer overnight.

Before serving, remove cholent pot from crock-pot.  Remove the now hard boilded eggs, deshell and serve as a side.  Mix the cholent well with tongs or large serving forks to break apart meat and matzah ball mixtrue (know in Yiddish as the Ghanif for stealing all the juices).  Let sit for 5-10 minutes to cool and ENJOY....MAMISH!!!!!!!!

We deliver hundreds of portions of cholent every week to Shuls and homes all over the NY area. Of the 16 versions we offer from around the globe, this Polish is the most traditional. This recipe has been adapted for a 6qt Crockpot. As stated before, I'm a huge fan of the crock-pot bags (lg turkyy baking bags work too) They make clean-up a breeze and my wife happy

Source:

got cholent? Inc

www.gotcholent.com