1 bottle Tomato Sauce (I used Barilla Marinara)
1 small can Tomato Paste
5 heaping tsp garlic
1 package Goodman’s Kosher Onion Soup Mix
1/4 cup maple syrup
brown sugar to taste
1/2 tsp nutmeg

Cholent:
1 lb bone in stew meat
1 large vidalia onion
1 can Goya Kidney beans with liquid
1 can Goya White Beans with liquid
1 bag barley (8 oz?)
1 white potatoes, sliced in rounds, unpeeled
2 yellow potato, sliced in rounds, unpeeled
1 sweet potato, sliced in rounds unpeeled

The sauce is what makes this cholent unique. Mix ingredient above together and simmer for a while on medium low heat. The red sauce and onion soup is the secret to this cholent.

In a 12″ circular baking pot
Dice onions – enough to cover the bottom of the pot.

Then layer in a mixture of beans and barley.

Next, put a layer of stew meat.

We places a layer of the sauce in at this point.

The next layer was a mix of 2/3rds sweet and 1/3rd regular Yukon Gold/Idaho potatoes (just enough to cover the meat). We did not peel the potatoes. They were cut about 1 centimeter thick.

Another layer of sauce.

If there is space, put in another layer of beans, then meat, then potatoes…

I put the sweet potato rounds on the circumference of the pot.

Then another layer of the sauce. Add water if needed.

Cook in 350 degree oven for 3 -4 hours, then just before Shabbat add water if needed and keep warm until Shabbos lunch.

Assume we are using 1 pound of stew meat in the sweet 16 recipe. Approximately how much tomato sauce and tomato paste would you need?

Credit for this recipe has to go to the Stavsky’s of Columbus, Ohio, who fed the staff of Camp Ramah Palmer for years with this amazing recipe. Some changes have been made to the original. There are approximately 16 ingredients in this cholent – hence its name.

The sauce is what makes this cholent unique. We used a base of tomato sauce and tomato paste (both canned). But you can use marinara sauce or even ketchup. We put it in a sauce pan on medium heat and mixed in an envelope of Goodman’s Onion Soup Mix and a bit of water. Then we added some pure maple syrup and brown sugar. We also minced 5-6 cloves of garlic and added pepper and nutmeg. The proportions are really according to your liking. The red sauce and onion soup is the secret to this cholent.

Dice onions – enough to cover the bottom of the pot.

Then layer in a mixture of beans and barley (We used red and white kidney beans from a can, drained and washed). But supposedly dried beans can be put in, without presoaking.

Next, put a layer of flanken or rib-eye steak. Ideally the butcher will already have pre-cut “cholent” meat. We found that the pieces needed to be cut up a bit more to create semi-large bite sizes.

We places a layer of the sauce in at this point.

The next layer was a mix of 2/3rds sweet and 1/3rd regular Yukon Gold/Idaho potatoes (just enough to cover the meat). We did not peel the potatoes. They were cut about 1 centimeter thick.

Another layer of sauce.

If there is space, put in another layer of beans, then meat, then potatoes…

We placed 2 skinny kishkas on top, to be sliced when cooking is over. We rubbed brown sugar on the kishkas as well.

Then another layer of the sauce. We also put in a couple small glasses of water to fill up the pot (this is only if the cholent looks a bit dry.)

Since it cooked for 18 hours, we kept the crock pot on low the whole time.

(If there’s too much liquid, take out with spoon during cooking).

My Daddy’s Cholent

Equal amounts of: barley, black-eyed peas, kidney beans, white beans
LOTS of curry
LOTS of cumin
A fair amount of paprika
Salt
Beef chuck, in pieces
Salami, chopped up
Potatoes
Sweet potatoes