Moms Authentic Kosher Cholent Recipes

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MOM'S AUTHENTIC KOSHER CHOLENT RECIPE



Mom's Authentic Kosher Cholent Recipe image

I haven't made this hearty looking stew, but am posting it for all of Jewish chefs. Taken from allrecipes.com. I imagine you could do this in a crockpot as well as your oven!

Provided by yooper

Categories     Stew

Time 10h40m

Yield 8-10 serving(s)

Number Of Ingredients 11

3 onions, quartered
4 tablespoons vegetable oil
4 lbs chuck roast, cut into large chunks
1 cup dry kidney bean
1 cup dried pinto bean
1 cup pearl barley
5 large potatoes, peeled and cut into thirds
boiling water, to cover
2 (1 ounce) packages dry onion and mushroom soup mix
2 tablespoons garlic powder
salt and pepper

Steps:

  • In a large oven safe pot or roasting pan, saute onions in oil over medium heat.
  • Add meat, and brown well on all sides.
  • Mix in beans, stir continuously until the beans start to shrivel.
  • Stir in the barley.
  • Add potatoes, and add just enough boiling water to cover the meat and potatoes.
  • Mix in dry soup mix and garlic.
  • Season with salt and pepper.
  • Bring to a boil, lower heat, and simmer partially covered for 20 minutes on stove top.
  • Preheat oven to 200 degrees F (95 degrees C).
  • Cover pot tightly, and place in preheated oven.
  • Allow to cook overnight for at least 10 to 15 hours.
  • Check periodically to make sure you have enough liquid to cover; add small amounts of water if needed.
  • Do not stir; stirring will break up the chunks of potatoes.

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