| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Marrow bones; well washed (up to 3) |
| 1 |
lb |
Flanken(short ribs) (up to 2) |
| 2 |
lg |
Onions; peeled and cut into wedges |
| 2 |
lg |
Potatoes; cut into chunks (up to 3) |
| 1 |
|
Handful barley |
| 1 |
|
Handful lima beans |
| 1 |
|
Handful kidney beans |
|
|
Oil |
INSTRUCTIONS
Soak beans overnight.
Fry onions in a little oil until golden brown. Remove from pot and set
aside. Put bones, then onions, then meat,then potatoes,then barley and
soaked beans. Add cold water just to cover, bring to a boil. Using a heat
diffuser(sp?) or what we call a blecht(sp?), turn the heat down to very low
and cook the cholent on the blecht for twenty-four hours. Check it while
cooking to make sure it doesn't get too dry and to mix it. Try not to add
too much water while it's cooking as this tends to dilute the flavors. Some
people bake it for the twenty-four hours in a low oven. I don't have a
crockpot so you'll have to make your own cooking time adjustments. I also
don't always cook it for twenty-four hours. If I'm not going to cook it
overnight I put it up early in the morning and let it cook pretty much all
day or a few hours before I go to bed, then refrigerate it until I'm ready
to eat it. I serve it either with challah or rye bread and lots of sour
pickles and sour tomatoes. Enjoy! Posted to Bakery-Shoppe Digest V1 #211 by
jstiler@webtv.net (Joyce Stiler) on Aug 31, 1997
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