How we even have this cholent written down is also a story!
When Between Carpools asked me for my family’s cholent recipe (apparently, it’s known to be an amazing cholent), I happened to have a copy of the recipe that was written down by hand years and years ago.
Awhile back, one of the young husbands in our bungalow colony loved my family’s cholent, so he came to our door to ask for the recipe.
Years later, she sent me a picture of that paper she’s been using as a guide to make her cholent ever since.
Place the 2-3 riblets or beef bones on the bottom of the pot. Add ½ of the potatoes
and cover with ½ of the beans mixture. Add rest of potatoes and rest of beans mixture.
Add all spices, onion, ketchup, and honey.
We put it up very late Thursday night on low and switch to keep warm for Shabbos (whatever is left over from Friday).
- 2-3 marrow bones or 2 lamb riblets (slice along bone and freeze the rest)
- 4-5 red potatoes, sliced in quarters
- ½ cup pinto beans
- ½ cup Great Northern beans
- ½ cup kidney beans
- ½ cup baby lima beans
- ¼ cup barley
- Onion powder, medium sprinkle
- Garlic powder, light sprinkle
- Seasoning salt, heavy sprinkle
- Salt, heavy sprinkle
- Paprika
- Black pepper
- ½ cup caramelized onions (or 2 frozen cubes)
- ½ cup ketchup
- Honey, a drizzle (about 5 teaspoons)
- 1 package cheek meat and 1 package flanken (or any cheaper meat you like)
- 2 polish sausages
- Kishke, optional
- Combine all beans and barley together and rinse in a strainer.
- Place the 2-3 riblets or beef bones on the bottom of the pot. Add ½ of the potatoes and cover with ½ of the beans mixture. Add rest of potatoes and rest of beans mixture.
- Add all spices, onion, ketchup, and honey. Cover with water 3 inches above the cholent. Cook on high for 4 hours.
- Turn heat to low. Add meat. Water should just cover at this point.You can also add kishke wrapped in parchment at this point, sliced or whole, (and potato kugel, wrapped in parchment if you have leftover from Friday afternoon).
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