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Lazy Man's Cholent from Leah Schapira's

INGREDIENTS

  • 4 large potatoes, skin on, halved
  • 3 large onions, halved
  • 1 cup barley
  • 8 cloves garlic, peeled and left whole
  • 5 to 6 tablespoons onion soup mix, or to taste
  • 1 (16-ounce) bag cholent bean mix, soaked overnight in water and drained
  • 5 to 7 dashes Tabasco sauce
  • 1 (12-ounce) bottle chili sauce
  • 5 to 6 cups water
  • 2 to 3 pieces of flanken (short ribs) on the bone, cut in half, and seared in hot oil

PREPARATION

  1. Begin the cholent preparation 24 hours before consumption. Line a slow cooker with a plastic slow-cooker liner. Layer the potatoes on the bottom. Next, layer onions, barley, garlic, cholent beans, Tabasco sauce, and chili sauce, in order. Do not stir. Top with the flanken.
  2. Add 5 to 6 cups water to the slow cooker (make sure the meat is covered so it won't dry out). Cook on high until cholent begins to bubble. Turn to low and cook 24 hours.
  3. If you like to add potato kugel or kishka to your cholent, bury it slightly under the top level and add a small amount of additional hot water before the Sabbath begins. Most important of all -- do not stir this at any time!

 

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