Hearty and Delicious Cholent for a Crowd |
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Prep Time: 15 Minutes Cook Time: 2160 Minutes |
Ready In: 2175 Minutes Servings: 60 |
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As rebbetzin of a young, energetic and HUNGRY shul, I have long been in search of a recipe for cholent which will satisfy the crowd and elicit few (or no) complaints. One of our eagle-eyed members tasted this delicious brew at another shul and brought its secrets home for us to use. Now we make it monthly at our Shabbat Mevorchim lunch (we make a cheaper, veggie cholent for regular kiddushes) and everyone is happy. (I think many cardiologists would agree) Hope you enjoy it as much as we do. Ingredients:
5 lbs potatoes, peeled and cut into large chunks |
2 large onions, chopped |
5 lbs beef (flanken, short ribs, or chuck steak with the bone) |
1 lb dry mixed beans, soaked (cholent mix, or a combination of kidney and navy beans) |
3 lbs barley |
6 tablespoons salt |
4 tablespoons garlic powder |
1 cup ketchup |
1 cup barbecue sauce (we prefer kc masterpiece original recipe) |
1 tablespoon black pepper |
2 -3 tablespoons onion soup mix (optional) |
water |
Directions:
1. In an 18 qt electric roaster, layer ingredients in order listed.
2. Cover with water (plus an extra inch or two), cover pot, and cook at 250F for about a day and a half. (We put it up on Thursday night, and check the water levels again on Friday morning and Friday afternoon.).
3. Eat with lots of pickles, and a good shot (or 2? or more?) of vodka.
4. Shabbat Shalom!
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