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Recipe by Malky Brezel

Bobby Roth’s Cholent

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Meat Meat
Easy Easy
5 Servings
Allergens

No Allergens specified

8 Hours
Diets

My husband and his cousins used to savor the Alexander Rebbetzin’s cholent, so my grandmother called the Rebbetzin and got the recipe. When I got married, my grandmother helped me adapt it for a travel-size crockpot.

Ingredients

Bobby Roth’s Cholent

  • 1 very small onion, diced and sautéed in oil (I sometimes skip the sautéing)

  • a sprinkling of salt

  • a sprinkling of black pepper

  • a sprinkling of garlic powder

  • 1/4 cup cholent beans

  • 1/8 cup barley

  • 1/2 cup oil (makes the potatoes melt in your mouth)

  • 2 teaspoons salt

  • 1 slice of flanken

  • 3 small potatoes, peeled

  • kishka

Directions

Prepare Bobby Roth’s Cholent

1.

Soak beans in water overnight.

2.

In the morning, put everything in the travel-size crockpot and add water to cover.

3.

Cook on high until Shabbos, then turn down to low.

Bobby Roth’s Cholent

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Ch Mi
Ch Mi
1 year ago

barley is not gluten free