Hearty and Delicious Cholent for a Crowd

“As rebbetzin of a young, energetic and HUNGRY shul, I have long been in search of a recipe for cholent which will satisfy the crowd and elicit few (or no) complaints. One of our eagle-eyed members tasted this delicious brew at another shul and brought its secrets home for us to use. Now we make it monthly at our Shabbat Mevorchim lunch (we make a cheaper, veggie cholent for regular kiddushes) and everyone is happy. We often add 4 or 5 loaves of frozen kishke too, but when I tried to put that in the list of ingredients, the website did not recognize "kishke" as a viable ingredient. (I think many cardiologists would agree) Hope you enjoy it as much as we do.”
READY IN:
36hrs 15mins
SERVES:
40-60
UNITS:
US

Ingredients Nutrition

  • 5 lbs potatoes, peeled and cut into large chunks
  • 2 large onions, chopped
  • 5 lbs beef (flanken, short ribs, or chuck steak with the bone)
  • 1 lb dry mixed beans, soaked (cholent mix, or a combination of kidney and navy beans)
  • 3 lbs barley
  • 6 tablespoons salt
  • 4 tablespoons garlic powder
  • 1 cup ketchup
  • 1 cup barbecue sauce (we prefer KC Masterpiece original recipe)
  • 1 tablespoon black pepper
  • 2 -3 tablespoons onion soup mix (optional)
  • water

Directions

  1. In an 18 qt electric roaster, layer ingredients in order listed.
  2. Cover with water (plus an extra inch or two), cover pot, and cook at 250F for about a day and a half. (We put it up on Thursday night, and check the water levels again on Friday morning and Friday afternoon.).
  3. Eat with lots of pickles, and a good shot (or 2? or more?) of vodka.
  4. Shabbat Shalom!

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