Meat Chulent (Or Cholent)
By: Rivki Locker
Published: Saturday, December 25, 2010 - 6:30pm

Ingredients




1/2 bag mixed chulent beans
1 cup pearl barley
3 Idaho potatoes, cubed
2 pounds of flanken
1 onion chopped
1 tablespoon cumin
1 tablespoon chili powder
2 teaspoons salt

Preparation

1 Soak the beans overnight. 2 Drain and combine with the remaining ingredients. 3 Add water to cover. 4 Bring to a boil and then reduce to low. 5 Leave the chulent simmering on low until Shabbos morning, or until you're ready to eat, at least 24 hours if possible. Serve hot.

About


This is a long-standing family favorite. For more chulent recipes, including more meat recipes as well as a lamb and turkey version, visit my blog at http://www.koshercookingforordinarypeople.com