We don’t have barley. We don’t have beans. But we still have Shabbos comfort with this Pesach cholent.
Reproduced from Perfect for Pesach permission from the copyright holders ArtScroll/Mesorah Publications, LTD.
In order to make the “ultimate” Pesach cholent, I tried numerous versions over weeks and weeks but wasn’t so happy with the results. I mentioned my struggles to my friend Miriam, and she told me that her father, Harry Pascal, makes the most amazing Pesach cholent. His secret? He cuts potatoes into little pieces to give the cholent that bean-like texture. I tried that and finally did have the ultimate Pesach cholent. Don’t skip the kishka in this recipe, because it really takes the cholent to the next level.
- 1 carrot, peeled
- 1 potato, peeled
- 1 stalk celery
- 1 small onion
- ⅓ cup oil
- 5 Tablespoons potato starch
- 1 cup matzah ball mix or non-gebroks matzah ball mix
- 1 teaspoon salt
- 1½ teaspoons paprika
- 1 Tablespoon kosher salt
- 1 Tablespoon paprika
- 1 Tablespoon garlic powder
- 6 russet or Idaho potatoes, peeled and cut into ½-inch dice
- 2 sweet potatoes, peeled and quartered
- 2 onions, quartered
- 2 pounds bone-in flanken
- 2 Tablespoons potato starch
- 3 cups water
- 1 cup ketchup
- ½ cup red wine
- Prepare the kishka: In the bowl of a food processor fitted with the “S” blade, puree the vegetables.
- Add remaining ingredients; mix to combine.
- Place the mixture in a rectangular piece of parchment paper. Roll up tightly, making sure both ends are closed, to ensure that it doesn’t leak while cooking. Set aside.
- Prepare the cholent: In a small bowl, combine salt, paprika, and garlic powder. Set aside.
- In a medium bowl, toss potatoes, sweet potatoes, onions, and flanken with the spice mixture. Place into a slow cooker.
- In a small bowl, dissolve potato starch in the water. Add ketchup and wine. Add to slow cooker. Place prepared kishka into cholent.
- Cook on low until ready to serve, 12 hours or overnight, until flanken is tender.
Make really flavorful matzah balls by using this kishka mixture. Form balls of kishka mixture and boil in salted water or chicken soup.