Crockpot Cholent-beef And Potato StewFrom midgelet 7 years ago
- olive oil shopping list
- kosher salt and freshly ground black pepper shopping list
- 3 pounds chuck roast or brisket, cut into 3-inch chunks shopping list
- 3 large Spanish onions, cut into large wedges shopping list
- 3 garlic cloves, chopped shopping list
- 2 cups dark beer such as Guinness or Aventinus shopping list
- 1 tablespoon tomato paste shopping list
- 2 cups dried kidney beans, sorted through, soaked overnight, and shopping list
- drained shopping list
- 1 cup pearled barley shopping list
- 4 large yukon gold potatoes, peeled and sliced about 1 1⁄2 inches shopping list
- thick shopping list
- 2 teaspoons kosher salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
- 8 large eggs in their shells shopping list
- 1 recipe Kishke, cooked shopping list
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.
The Cookmidgelet Eastern, USA
The Rating4 people
Sounds delicous thanks bunchesmomo_55grandma in Mountianview loved it
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