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In order to make the “ultimate” Pesach cholent, I tried numerous versions over weeks and weeks, but wasn’t so happy with the results. I mentioned my struggles to my friend Miriam, and she told me that her father, Harry Pascal, makes the most amazing Pesach cholent. His secret? He cuts potatoes into little pieces to give the cholent that bean-like texture. I tried that, and finally did have the ultimate Pesach cholent. Don’t skip the kishka in this recipe, because it really takes the cholent to the next level.
Check out our exclusive interview with Naomi about Perfect for Pesach, her new cookbook!
1 carrot, peeled
1 potato, peeled
1 stalk celery
1 small onion
1/3 cup oil
4 tablespoons Manischewitz Potato Starch
1 cup matzah ball mix or non-gebrochts matzah ball mix, such as Gefen Matzo Ball Mix
1 teaspoon salt
1 and 1/2 teaspoons paprika
1 tablespoon Haddar Kosher Salt
1 tablespoon paprika
1 tablespoon garlic powder
6 russet or Idaho potatoes, peeled and cut into 1/2-inch dice
2 sweet potatoes, peeled and quartered
2 onions, quartered
2 pounds bone-in flanken
2 tablespoons Manischewitz Potato Starch
1 cup ketchup
1/2 cup Alfasi Cabernet Sauvignon or other red wine
3 cups water
In the bowl of a food processor fitted with the “S” blade, puree the vegetables.
Add remaining ingredients; mix to combine.
Place the mixture in a rectangular piece of Gefen Parchment Paper. Roll up tightly, making sure both ends are closed, to ensure that it doesn’t leak while cooking. Set aside.
In a small bowl, combine salt, paprika, and garlic powder. Set aside.
In a medium bowl, toss potatoes, sweet potatoes, onions, and flanken with the spice mixture. Place into a slow cooker.
In a small bowl, dissolve potato starch in the water. Add ketchup and wine. Add to slow cooker. Place prepared kishka into cholent.
Cook on low until ready to serve, 12 hours or overnight, until flanken is tender.
Reproduced from Perfect for Pesach by Naomi Nachman, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Photography by Miriam Pascal. Buy the book!
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Can the kishke be frozen in advance?
yes
Pesach Cholent Kishke Need more instructions for cooking kishke, is it cooked on top of cholent or baked and then added to cholent?
I make a great chometzik kishke with cream of wheat that is baked first.
Thanks,
Ann
Hi, the kishke is placed inside the cholent pot and cooks with the meat for 12 hours.
Pesach Cholent – how much water? The instructions refer to dissolving the potato starch in the water, but there is no mention of water and how much in the list of ingredients. The amount of water is particularly important for Pesach cholent, because too much can make it soupy, but you need to have enough. Would appreciate finding out how much water to use. Thanks.
On it. I will get back to you shortly.
I looked it up in the cookbook. It’s 3 cups.
Pesach cholent Can the Pesach cholent be made in a regular pot, or is a crock-pot essential?
The beauty of a crock pot is that there is barely any chance of the food burning, if you put in the proper amount of water because the crock pot regulates the evaporation. This can certainly be made over a low heat in a regular pot, just might need to adjust the heat right before Shabbos. You can’t adjust the flame on shabbos so you want the heat level to be strong enough to cook, but not strong enough to burn.
Gluten Free(GF) Passover Cholent Wonderful! Few substitutions for GF with supplies on hand. for GF kishka replaced matzo meal with chickpea flour. Used about 24 very small potatoes(diced), I large sweet potato, 3 pound piece of chuck eye roast P/O flanken and since my recipe didn’t specify amount of water used about 4 Tablespoons. After 10 hours on low in Crock pot, the meat was extremely tender. Will definitely make again but next time in P/O ketchup would use tomato paste.