Prepare the Cholent
In a six- to eight-quart stainless steel pot, brown sugar in oil, while stirring. As soon as brown, add a cup of water to prevent it from burning.
Add the beans to the pot, then barley.
If desired, in a separate pot, sauté onion in oil. Combine onion with rice and wrap in cheesecloth or baking paper. Completely immerse bag of rice in water with beans and barley. Add soup bones, if desired, meat, ketchup, and seasonings.
Place potatoes on top. Add water to cover all ingredients. Cover and bring the cholent to a boil. Lower heat and simmer for about one hour. If necessary, add a little more water. The water should not quite cover the food. Add kishke.
Place pot on a covered stove-top (blech) over low heat to cook overnight; or place in a 225-degree-Fahrenheit oven until lunchtime the next day; or put cholent ingredients into a slow-cooking crockpot, cook on high for about one and a half hours, then cook overnight on low. Do not stir while cooking.
To serve, place kishke (recipe follows), meat, and rice ono a large platter. Serve potatoes, beans, and barley separately in a large bowl. Alternatively, give it all a stir and serve combined, with the kishke on top.
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A few questions: You wrote that the rice and onions are optional. would you only do the onion if you are also doing the rice? you reccomend a cheese cloth or baking paper for the rice. i don't think baking paper will contain the rice and i don't think my grocery carries cheesecloths. will sack n boil bags work well? Also, I would do the slow cooker option. the instructions state: or put cholent ingredients into a slow-cooking crockpot, cook on high for about one and a half hours, then cook overnight on low. Do not stir while cooking. does that mean to follow the previous instructions of cooking on the stove top and then transfering to a slow cooker or putting everything into the slow cooker to begin with and not doing anything on the stove top. thanks for your help!
1) Yes, the bag with rice and onions would need both, if not you can just add onions straight in, you don't need a bag
2) I think sack and boil would be fine
3) I would put everything in the slow cooker to begin with
Is baking paper - parchment paper? (for the vegetable kishke)
Yes!
yummmmmmmm. when made it for the first time it was heaven and my family that usually doesn’t like chulent tasted it and loved it and the pot was empty before shobbos and I literally had to cook another pot this time doubleing the recipe I started making it every week and everyone loves it thank you so much
Had to come back here to comment on the kishka recipe- it was soooooo good! I can’t believe I’ve been buying it my whole life and never tried making it from scratch. This was extremely easy and yielded excellent results just like the store bought stuff!