10 Servings
12 Hours
Allergens
Submitted by Lawrence Margolin
I have been making this cholent for several years, and I have entered it into cholent competitions and won 2 years. Everyone I have made this for loves it, because it is a simple recipe with a lot of meat and flavor.
Use either a 6- or 7-quart crock pot. Put in barley, beans, potatoes, onions, salt and pepper.
Add 1 quart of water to mix the salt and pepper around.
Add in the flanken, lamb, kielbasa. Layer the kishka on top.
Add water to fill crock pot (approximately 1 and 1/2 – 2 quarts). Cover and turn on to cook.
Notes:
I like to put it up Thursday night in a crock pot that has 3 on settings (High, Low, Keep Warm). Put on Low and come Friday morning, stir around a bit and lower to Keep Warm. Leave till you serve Shabbat lunch.
If you have a crock pot with 2 on settings (High and Low), put up later Friday afternoon on Low and serve Shabbat lunch.
