Texas Cholent No 9
Cholent that has a Texas twang.
1 lb Naval Pastrami
1 lb 2nd Cut Brisket or Flanken
1 lb Bullet of Salami
1-2 Marrow Bones
4 large potatoes- Peeled
1 large sweet potatoes-Peeled
5 cloves of garlic-crushed
1/2 cup of mixed beans soaked in water overnight (or 1 can of cooked beans)
2 teaspoon chili powder
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon garam masala
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon Instant Coffee
1/2 teaspoon chipotle powder or dash of cayenne for heat
1/2 cup BBQ sauce
1/2 cup ketchup
1/4 cup teriyaki sauce
1/2 lb Kishke cut into 3 Slices
1 can of Dr. Pepper
3/4 lb pearled barley - washed
Place your onions, quartered, marrow bones and brisket on a roasting pan and put under a broiler until both sides have good color, then place in crockpot.
Cut your potatoes into manageable pieces, usually 6-8 per potato and add to pot as well.
Add beans, remaining meats (whole), spices, ketchup, teriyaki, and BBQ sauce into the pot.
Pour as evenly as possible your washed pearled barley over everything else.
Add can of Dr Pepper.
Place the 3 slices of kishke in the center over your pile of barley.
Fill to the brim with water and cover with lid.
Set mode on high for six hours, then leave in warm mode overnight. Do not touch.
Before serving break up the large slabs of meat and allow to cool for about 10 minutes.