Moms Authentic Kosher Cholent Recipes

Steps:

• In a large oven safe pot or roasting pan, saute onions in oil over medium heat.
• Add meat, and brown well on all sides.
• Mix in beans, stir continuously until the beans start to shrivel.
• Stir in the barley.
• Add potatoes, and add just enough boiling water to cover the meat and potatoes.
• Mix in dry soup mix and garlic.
• Season with salt and pepper.
• Bring to a boil, lower heat, and simmer partially covered for 20 minutes on stove top.
• Preheat oven to 200 degrees F (95 degrees C).
• Cover pot tightly, and place in preheated oven.
• Allow to cook overnight for at least 10 to 15 hours.
• Check periodically to make sure you have enough liquid to cover; add small amounts of water if needed.
• Do not stir; stirring will break up the chunks of potatoes.

Steps:

• Soak the beans overnight, then drain.
• Or, follow package directions for quick soaking.
• In a large skillet, heat the oil and saute the garlic, onions and celery until tender.
• Put in slow cooker.
• Add the potatoes, carrots, beans, bay leaf and paprika.
• Dissolve the soup mix in 1 cup of the hot water and add to the vegetables with the remaining 3 cups of water.
• Add salt and pepper to taste.
• Cover tightly and cook on low 18-24 hours.
• Taste and adjust seasonings, if necessary.
• Makes four very generous servings.