How to make it

  • Preheat a 61⁄2-quart slow cooker to Low.
  • Place a large sauté pan over medium-high heat.
  • Lightly coat the bottom of the pan with olive oil.
  • . Salt and pepper the meat on all sides.
  • Place the meat in the heated pan and brown on all sides, in batches if necessary.
  • Transfer the meat to the slow cooker insert.
  • . Add the onions to the pan.
  • Cook the onions until they are browned and slightly softened.
  • Add the garlic and cook until the garlic is very fragrant and has softened slightly.
  • Transfer the onions and garlic to the insert.
  • . Add the beer to the sauté pan.
  • Scrape up any browned bits with a spatula.
  • Add the tomato paste and stir to combine.
  • Transfer the liquid to the insert.
  • . Add the kidney beans, barley, potatoes, salt, and pepper to the slow cooker.
  • Stir with a large spoon to combine.
  • Gently bury the eggs in the mixture.
  • Cover and cook on Low for at least 10 hours.
  • . About 3 hours before serving, place the whole unwrapped cooked kishke on top of the cholent.
  • Cover and cook until you are ready to eat.
  • Author's note:
  • . While many families serve the cholent right out of the slow cooker, I like to spread out the ingredients a bit.
  • I recommend using a slotted spoon and scooping the kishke onto a platter.
  • Then scoop some the cholent onto another platter or into a large bowl.
  • Finally, peel the eggs from their shells, slice them into wedges, and add the wedges to the kishke platter.

Reviews & Comments 2

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  • terryr 9 years ago
    Can you substitute something for the kidney beans(I hate them) and what is a Kishke?
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    Sounds delicous thanks bunches
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