Shimon’s Cholent Recipe (Meat)
Email This Recipe Print Recipe Contributed by Shimon Goldman.

Ingredients 1 medium onion (sliced into rings) 2 cloves of garlic (sliced or chopped) 1 cup of dry barley 1 cup of dry beans (any variety) 3 or 4 potatoes (peeled) 1 lb. beef kalachal (rib eye roast) Marrow bones (optional) 1 heaping tsp. salt 2 pinches of cayenne pepper (NOTE:  Black pepper is fine, but I find cayenne pepper to be more flavorful) 2 tbsp. paprika 1 tsp. onion powder 1 tsp. garlic powder 1 tsp. Cajun spice 1 tsp. chili pepper 1 tsp. cumin 1 pinch of crushed red pepper (for spicier and sweeter taste) Few big squirts of ketchup (to taste) 1 squirt of mustard 1 squirt of honey (optional)

Instructions

I usually start cooking my cholent Friday morning.  Therefore, the beans and barley should be rinsed Thursday evening and soaked in water overnight for at least 8 hours.  Friday morning, drain the water off the beans.

Spray the crock-pot with a cooking spray on the bottom and sides to prevent sticking.  Turn crock-pot on high (assuming it’s a 5 qt. crock pot)

Before placing anything into the crock-pot, I recommend boiling water in a kettle to pour into the crock-pot after all the ingredients are put in.  This will speed up the cooking process.

Slice onion and garlic and spread along the bottom of the crock-pot.  Cut potatoes in halves or thirds and place over the onions and garlic.  Rinse kalachal well under cold water, then place in crock-pot over the potatoes.

Pour spices over the meat, salt first.  Try to spread spices evenly.  Place barley and beans on top of everything.  Afterwards, pour boiling water into the crock-pot high enough to cover 1 inch above the ingredients

Check before Shabbos to see if you may need to add a little more water.  Shortly before Shabbos, adjust the crock-pot to low setting.

Serving Size

Serves 5 people.

Notes

My personal preference is to thoroughly wash the potatoes in the Cholent, clean and not peel them, but my family prefers them peeled. Please Note: If Erev Shabbos is Yom Tov, have the crock-pot turned on before Yom Tov on a low setting and make sure to put up the cholent in the morning. Make sure to prepare enough hot water ahead of time to be able to use for the cholent. I would also recommend to prepare all the spices together in one cup before Yom Tov in order to avoid the prohibition of measuring spices on Yom Tov. ENJOY AND HAVE A GOOD SHABBOS!

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