recipe for cholent?

Question

Jewish cookbook

Answer 1

the is a web site called ask moses .com they have a lot of recipes and meals for sabbat

Answer 2

I used to frequent this Hungarian Jewish place in Toronto Canada, they made it after the high hoildays, they used only barley and pinto or romano beans, and they claimed the meats were smoked veal bones, flanken and kishka.

I found a package at the Kosher store around the corner, it had a variety of beans and barley, and only mention the use of veal short ribs, I like the one they made at the restaurant, but did find out the smoked veal bones were actually pork, the couple that ran the place were Hungarians and did not follow Kosher dietary laws and there were alot of things around the place that were labeled as one thing and being pork, they fried there french fries in lard.

I make it by using tinned beans, cooking the barley in a roast pan with the beef ribs, I am unable to use the kishka as they don't sell were I lived, once the barley is 80% cooked, I add the drained red kidney beans, stir it and finish it in the oven until the mixture is dry.

I season it with paprika, onions, bay leafs and garlic, I use a tinned vegetable broth as the liquid, mix everything in the pan, cover it tight and let it cook for 2 hours at 325, it all depends on the oven and how tight the top on your roast pan is, and I like Pot barley, it is bigger and has a nutty taste.

Answer 3

This is a very filling and hearty stew. It cooks slowly overnight for a minimum of 10 to 15 hours or more on a very low flame." Original recipe yield: 8 to 10 servings.
3 onions, quartered
4 tablespoons vegetable oil
4 pounds chuck roast, cut into large chunks
1 cup dry kidney beans
1 cup dried pinto beans
1 cup pearl barley
5 large potatoes, peeled and cut into thirds
boiling water to cover
2 (1 ounce) packages dry onion and mushroom soup mix
2 tablespoons garlic powder
salt and pepper to taste

Use: Kosher Glatt Meat

DIRECTIONS:

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.