| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | 1 | servings | |
INGREDIENTS
| 1 | lb | Cubed stew meat; About, (I try to avoid the very fatty meats) |
| 3 | Potatoes; cut up, up to 4 | |
| 1 | c | Chulent mix *; up to 2 |
| 1/2 | c | Barley; (up to 1) |
| 1 | lg | Onion; sliced |
| Salt to taste |
INSTRUCTIONS
* (a mix of beans packaged speciafically for chulent, I don't know if it's availiable everywhere, but you can substitute with any beans you like) I usually prepare this Thursday nights without adding the meat, and refrigerate. (I use a crockpot and put the insert into the fridge). This gives the beans a chance to soak and is more time efficient for me. Several hours prior Shabbes add the rinsed off meat and place on heating element to cook overnight. I have tried exprimenting with adding ketchup and paprika with good results. NOTE: I always use crockpot bags, which make for easy - almost no - cleanup. They are made of high density plastic, and I buy them at my kosher butcher. If you haven't tried them, I highly recommend them! Posted to JEWISH-FOOD digest by EGRocky@aol.com on Jan 15, 1999, converted by MM_Buster v2.0l.
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