Notes: This recipe is Debra Steppel's combination of Chabad and Tori Avey's recipes. To cook this recipe in the oven, layer the ingredients in a large heavy 7-8 quart Dutch oven. Make sure you have enough liquid to just cover all ingredients. Cover with lid and cook cholent at 200 degrees F for 12-16 hours.
Ingredients
2 lbs. baby red whole potatoes(zipper bags from Aldi), washed, skin-on
1-2 lbs. carrot chunks (either large carrots cut into 1" pieces, or baby carrots)
2 whole onions, diced
2 1/2 pounds beef stew meat, cholent meat, or brisket, cut into chunks
2 marrow bones
1 cup (1/2 a bag) of dried beans - pinto, chickpeas, red beans, or a mixture
2 15-oz. cans of kidney beans
optional: 1/2 cup pearl barley or coarse-grain kasha
1 rose of garlic, peeled, separated, cut in half
6 eggs (optional)
1/2 teaspoon black pepper (if spice sensitive use 1/4 tsp)
1 quart low sodium chicken broth
1 Tblsp. kosher salt
1 1/2 tsp paprika
1 1/2 tsp turmeric
1 tsp cumin
1/4 teaspoon cayenne (if spice sensitive use just a pinch)
Water (varies)
Directions
1. Place a rimmed baking sheet under the crockpot in case the liquid overflows. Then place the potatoes in a single layer inside the bottom of an 8-quart slow cooker.
2. Place the carrots in a single layer on top of the potatoes.
3. Sprinkle the diced onions over the carrots.
4. Place the beef and marrow bones in a single layer on top of the onions.
5. Rinse the beans clean, checking for any stones or impurities. If using barley or kasha, do the same with the grains. Sprinkle the beans (raw or pre-soaked) and optional grains over the top of the meat. Place the garlic cloves into and around the meat, evenly spaced. Sprinkle the whole mixture with the black pepper.
6. If using eggs, rinse them well and then tuck them into the meat.
7. In a 4-cup container, combine the low sodium chicken broth, kosher salt, paprika, turmeric, cumin and cayenne.
8. Pour the liquid over the cholent. Add additional water until all of the solids are covered, usually another cup or 2 (it will vary; I usually add a bit more liquid if using grains, because they will soak it up). Be careful not to fill too high or the liquid will overflow overnight.
9. Cover the slow cooker. Cook on Low heat for 16 hours. Check occasionally as it cooks; add additional water and stir a bit if it looks too dry. Most cookers will auto-switch to warm when the cooking is complete. If yours doesn’t, set it to warm until ready to serve.
10. Peel the eggshells off before serving the cholent.
Comments