Texas Cholent No 9

Cholent that has a Texas twang.

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crock pot

This recipe is reprinted courtesy of joyofkosher.com.


  1. water
  2. 3/4 lb pearled barley, washed
  3. 1 can Dr. Pepper
  4. 1/2 lb kishke, cut into 3 slices
  5. 1/4 cup teriyaki sauce
  6. 1/2 cup ketchup
  7. 1/2 cup barbecue sauce
  8. 1/2 teaspoon chipotle powder or cayenne
  9. 1/2 teaspoon instant coffee
  10. 1 teaspoon pepper
  11. 1 teaspoon salt
  12. 1/2 teaspoon garam masala
  13. 1/2 teaspoon cumin
  14. 5 cloves garlic, crushed
  15. 2 teaspoons chili powder
  16. 1 teaspoon paprika
  17. 2 onions
  18. 1 teaspoon garlic powder
  19. 1/2 cup mixed beans soaked in water overnight
  20. 4 large potatoes, peeled and chopped
  21. 1 large sweet potato
  22. 1 lb Bullet of Salami
  23. 1-2 marrow bones
  24. 1 lb Naval Pastrami
  25. 1 lb 2nd Cut Brisket or Flanken


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.

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