The thing about cholent, the traditional Shabbos morning stew, is that you can really throw anything in the pot and it will still be delicious. Everyone has the style they love: some shudder at the thought of ketchup touching their cholent, while others believe the more condiments added, the merrier. At its heart, Ashkenaz-style cholent is a slow-cooked stew of meat and potatoes, barley and beans, with various spices and additions. Truthfully, all you really need is salt. Use this recipe as a guide and keep experimenting with proportions and flavorings until you come up with the taste you love. You can also add kishka to the pot, or try this vegetable cholent kugel. This recipe, which fills a seven-quart crock pot, serves a large family– or invite some guests to enjoy it with you!
Ingredients:
8 potatoes
1 big onion
2/3 bag barley
1/3 bag beans
1 lb. meat (preferably flanken)
Marrow bones
1/3 can onion soup mix
3/4 cup oil
(Spice amounts are approximate. With time, you’ll get a good idea of how much to pour in without measuring.)
1 Tbsp. pepper
1 Tbsp. salt
1/2 cup paprika
1/3 cup garlic powder
1/4 cup onion powder
Add all ingredients to a 7 quart crock pot. Cook on high for 5 hours before Shabbos and turn down to low just before Shabbos.
R. Kobrin
says:don’t forget to cover it all with water