1. Begin the cholent preparation 24 hours before consumption. Line a slow cooker with a plastic slow-cooker liner. Layer the potatoes on the bottom. Layer onions, barley, garlic, cholent beans, Tabasco sauce, and chili sauce, in order. Do not stir. Top with the flanken.
2. Add water to the slow cooker. Cook on high until cholent begins to bubble. Turn to low and cook 24 hours.
3. If you like to add potato kugel or kishka to your cholent, bury it slightly under the top level and add a small amount of additional hot water before Shabbos. Most important of all – do not stir this at any time!
Soak beans overnight in water.
Sear the meat in oil.
Place kugel in Gefen Parchment Paper.
Layer meat and beans in the crockpot so that the meat doesn’t dry out.