MOM'S AUTHENTIC KOSHER CHOLENT RECIPE
I haven't made this hearty looking stew, but am posting it for all of Jewish chefs. Taken from allrecipes.com. I imagine you could do this in a crockpot as well as your oven!
Provided by yooper
Categories Stew
Time 10h40m
Yield 8-10 serving(s)
Number Of Ingredients 11
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.
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