1. For the meat: Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. Place the meat into a 9 x 13-inch (23 x 33-centimeter) baking pan. Combine cranberry sauce, onion soup mix, and barbecue sauce in a bowl and rub it onto the meat. Pour the chicken stock into the pan. Cover tightly and bake for one and and a half to two hours, depending on the size of your meat.
3. Right before Shabbos, wrap the kishka in Gefen Parchment Paper, then in heavy-duty aluminum foil. Make sure the aluminum foil is tight and holds its shape. Place the kishka into an oven-safe bag. (I like to use two of them to ensure that no water touches the kishka.) Place this package into a 5×7-inch (12 and 1/2 x 18-centimeter) deep pan and fill halfway with water. Cover the pan with aluminum foil or a foil cover. Stick the meat and the kishka into a 190 degrees Fahrenheit (90 degrees Celsius) oven until you’re ready to serve it on Shabbos day.
4. Right before you’re ready to serve, toss all the slaw ingredients. Remove the kishka and brisket from the oven. Unwrap the kishka and allow it to cool for a few minutes before slicing it into six to eight slices.
5. Put the meat into a bowl and shred it with two forks. Add one cup of gravy to the shredded meat. To avoid halachic issues, allow meat to cool slightly so it’s not yad soledes bo.
6. To serve, place a slice of kishka on a plate. Add a heaping pile of pulled beef and then some slaw.
Tips: You’ll probably have some extra meat. If there are no nibblers around, you can freeze it along with some of the gravy and throw it into a soup, or use it for a pulled brisket sandwich.
Notes: If you’re using homemade kishka, make sure it’s fully cooked before Shabbos, since this will not be cooked in the cholent. You can chop and prep all the vegetables for your slaw before Shabbos, just keep them in separate containers and mix them together right before serving.
6-8 Servings
2 Hours
Allergens
