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5 pounds potatoes
Use a full size disposable steamer pan (approximately double the size of a 9"x13" lasagna pan, only deeper). If possible double the pan for extra stability.
Layer all of the above ingredients in pan in listed order. Do not worry if pan seems almost full. Fill almost to top with water.
Bake tightly covered with doubled-heavy duty, extra long aluminum foil (or use a bought aluminum cover), at 350°F for 3 to 4 hours.
If prepared in advance, cholent can now be refrigerated until 1 to 2 hours before Shabbat. Shortly before Shabbat, lower heat to 200°F and refill with water almost to top.
Recover pan and bake in oven overnight until ready to serve. To ensure a moist cholent, place water-filled pans on floor of oven just before Shabbat.
Poster's Notes:
Posted by Naomi Horowitz
Nutritional Info Per Serving: N/A
3 jumbo Spanish onions, or 4 to 6 medium
2 bags barley
1 bag cholent beans (or lima beans, or your favorite cholent bean)
3 to 5 flanken or flanken end tips
20 ounces ketchup
15 to 20 ounces BBQ sauce
5 ounces (about 1/3 container) Osem onion soup mix
If you wish to add kishke to the cholent, reduce potatoes, beans and barley by one quarter. Kishke can be placed in pan whole, on top of other ingredients, or cut up and mixed in with cholent.