dkovskyapap12/01/11




This Southern-style cholent, with the sweet, smoky taste of New Orleans, won our shul's "Iron Blech" cook-off a couple of years ago. You can substitute honey if you don't have molasses in the house.






  • SERVING/YIELD
    10


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Unknown


  • RECIPE
    #6434

























INGREDIENTS













  • 1½ lb flanken (with or without bones)










  • ¾ bag "cholent beans" (mixed dried beans, rinsed)










  • 4 large potatoes, peeled and cut into small chunks










  • ½ cup pearl barley, rinsed










  • 2 medium yellow onions, cut into chunks










  • 1 (15 oz) can of tomato sauce










  • 5 Tbsp onion soup mix










  • 3 Tbsp dark molasses










  • 6 good shakes of Liquid Smoke










  • 2 pinch red pepper flakes










  • 2 pinch salt (or to taste)










  1. Combine all ingredients in slow cooker. Add enough water to barely cover. Cook on high 3-4 hours.



  2. Turn down to "low" before Shabbat. Cook overnight.



  3. Convince husband that cholent is NOT "what's for breakfast" on Shabbat morning.















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