Texas Cholent No 9

Cholent that has a Texas twang.


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This recipe is reprinted courtesy of joyofkosher.com.


1 lb Naval Pastrami
1 lb 2nd Cut Brisket or Flanken
1 lb Bullet of Salami
1-2 marrow bones
4 large potatoes, peeled and chopped
1 large sweet potato
5 cloves garlic, crushed
1/2 cup mixed beans soaked in water overnight
2 onions
2 teaspoons 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 cayenne
1/2 cup barbecue sauce
1/2 cup ketchup
1/4 cup teriyaki sauce
1/2 lb kishke, cut into 3 slices
1 can Dr. Pepper
3/4 lb pearled barley, washed


Categories: Entree, Cholent, Shabbat


Place your onions, quartered, marrow bones and brisket in 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.

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Ari White founded got cholent? catering, and is a Yeshiva University grad who spent five years in corporate. His company offers 16 varieties of cholent on their catering menu.