A traditional cholent recipe.
This recipe is reprinted courtesy of joyofkosher.com.
2 teaspoons vegetable oil
1 packet matzah ball mix
1/2 cup ketchup
1/2 lb kishke
8 oz Dr Pepper
1 teaspoon pepper
2 teaspoons mustard
1 packet onion soup mix
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon paprika
2 teaspoons paprika
3 cloves garlic, crushed
5 large potatoes, peeled and chopped
1 cup mixed beans soaked in water overnight
3 lbs Flanken or Short Ribs
1 lb Kielbasa or Garlic Sausage
Prepare Matzah Ball Mix according to instructions on box and set aside in fridge.
Give your short ribs/flanken a light dash of salt and pepper, then place under the broiler on high until brown on both sides. Place in crockpot.
Peel and quarter potatoes, add to pot.
Slice and pan-fry 1 onion in the vegetable oil until golden brown, then add to cholent pot.
Add beans, Kielbasas and all remaining spices and liquids.
Peel the 2nd onion and add whole.
Remove the matzah ball mixture from the fridge and spoon over, covering the entire cholent.
Carefully add your eggs and the fill to the brim with water.
Place the slices of kishke over the Matzah Ball Mix.
Set your automated crockpot to high for 6 hrs after which it will automatically set to low or warm overnight until it’s time to serve.
Before serving, remove cholent pot from crock-pot. Remove the now hard boiled eggs, deshell and serve as a side. Mix the cholent well with tongs or large serving forks to break apart meat and matzah ball mixture (known in Yiddish as the Ghanif for stealing all the juices). Let sit for 5-10 minutes to cool and enjoy.