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.
Cook’s Tip
Make really flavorful matzah balls by using this kishka mixture. Form balls of kishka mixture and boil in salted water or chicken soup.
my mother in laws secret which is a PRIZE WINNER every year again is to have multiple textures in the cholent. starting with raw Potato kugel batter added in, then finely diced potato, then chunky cut potato etc. and don’t forget the sweet potato. and of course – LOTS of meat.
For this year when erev Shabbos is YT for us chutz la’aretz people, how do we prepare the kishka in advance? Will it freeze raw?
Yes freeze raw
If I don’t have matza ball mix, can I just use matza meal, or is there anything added to it that I should add in addition?
Can I add quinoa? does that change the water amount?
I’m confused about the kishka- do you prebake and then put it in, or put it in the cholent in the paper? Thank you
For those that crave beans in the cholent try soaking almonds over night and cooking it in the cholent. The men had a fit they thought it was beans. it gets a lima beans texture. Yum
Made it last year n waiting for answers about the matzo ball mix. U open the bags up till u get a cup? It was unbeatable I wonder if I did it wrong last year. Plz let me know ….
Un eatable I meant ( typo)