janda310/31/13




If you are looking for a change in your regular ordinary weekly Chulent, try this!!! I make lamb mainly twice a year - Second day lunch Rosh HaShana & First Day lunch Pesach. But when those days fall out on Shabbos, i make the chulent!! I am also one of those strange people that like leftover chulent & will even freeze it. If you start this early enough, you can have it for Friday Night Oneg!!






  • SERVING/YIELD
    6-8


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Unknown


  • RECIPE
    #58670

























INGREDIENTS













  • ½ bag barley










  • ¼ cup chulent beans










  • 1 package lamb bones










  • 1 package lamb stew










  • 2 red potatoes, peeled & sliced










  • 2 idaho potatoes, peeled & sliced










  • 2 white or yukon gold potatoes, sliced










  • 1 Tbsp salt










  • 2 Tbsp black pepper










  • 2 Tbsp garlic powder










  • 2 Tbsp onion powder










  • 1 can beef soup or 2 Tb beef soup mix










  • 6 cup water










  • 1 whole kishke, unwrapped










  1. In a 6 qt crock pot or slow cooker, put in ingredients in order listed, except for the kishke. Mix altogether well



  2. Place the kishe on top. Cover. Place pot into the sleeve. Cook on high for 2-4 hours & put on low right before Shabbos.



  3. Keep on low over Shabbos.















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