Please enter the email you’re using for this account.
Men definitely outnumber women when it comes to making a top cholent. Recently, I received this recipe from my uncle and I couldn’t get over the fact that this must be the laziest cholent ever. Can it be that you don’t even peel the potatoes and all you do is dump them in the crockpot? My tasters – I served it to a group of teenage boys – gave it rave reviews. It’s really easy and great for a crowd.
4 large potatoes, skin on, halved
3 large onions, halved
1 cup barley, such as Glicks Pearl Barley
8 cloves garlic, peeled and left whole
5-6 tablespoons onion soup mix, or to taste
16 ounce bag cholent bean mix
5-7 dashes Tabasco sauce
12 ounce bottle chili sauce (I like Heinz)
2-3 pieces flanken on the bone, cut in half
5-6 cups water
brown sugar
onion soup mix
beer
coke
coffee
crushed red pepper
kishka
pickled pastrami roll
potato kugel
franks
eggs
baby potatoes
jachnun
pipiklech or drumsticks
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.
Add water to the slow cooker. Cook on high until cholent begins to bubble. Turn to low and cook 24 hours.
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!
Reproduced from Fresh & Easy by Leah Schapira with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.
How Would You
Rate this recipe?
Please log in to rate
![Dovid's Famous Cholent [I may be pretty young but this cholent is still yum]](https://images.kosher.com/uploads/Member_recipes_Dovid_famous_cholent.jpg)
It says to put 12 oz chili sauce. It doesn’t make sense.
Yes, that is correct, it’s not hot sauce 🙂