Sarah’s Cholent with Kugel

(from kintyre’s recipe box)

Source: Stir

Serves 8 people

Categories: main course, not tried, soup

Ingredients

  • For the Cholent:
  • 1 large yellow onion, coarsely chopped
  • 2 tablespoons olive oil
  • 3 pounds flanken (bone-in short ribs) or stew meat
  • 1 packet goodman's onion soup mix
  • 2 potatoes (1 use 1 baking potato and 1 sweet potato)
  • 1/3 cup each dried pinto beans, red kidney beans and navy beans
  • 1/2 cup barley
  • 1 5 ounce can tomato sauce, preferably Muirglen
  • 1 beef bouillon cube, preferably Telma, dissolved in 2 cups hot water
  • For the Kugel:
  • 5 large eggs
  • 2 tablespoons canola oil
  • 1/4 cup water
  • 1 large onion
  • 2 1/4 cups (280 grams) all-purpose flour
  • A generous pinch of fine sea salt
  • freshly ground black pepper

Directions

  1. Assemble the cholent:

  2. Put the chopped onion into a 6 quart slow-cooker and cover with the olive oil.

  3. Turn the pot onto it’s lowest slowest setting (it’s 0 hour setting on mine.)

  4. Lay the meat on top of the onion, and cover evenly with the onion soup mix.

  5. Peel the potatoes, cut each one into eighths, and arrange them on top of the meat in a ring against the sides of the pot.

  6. Fill the center of the potato ring with the beans and the barley, and dump the can of tomato sauce on top.

  7. Pour in the water with the dissolved bouillon cube, then add water until the ingredients are just barely covered.

  8. Be sure to leave enough room at the top of the pot for the kugel.

  9. Do not stir.

  10. Cover the pot.

  11. Make the kugel:

  12. 2 to 3 hours into cooking, once the cholent is quite hot, whisk together the eggs, oil and water in a large bowl.

  13. Coarsely grate in as much of the onion as you can without hurting your fingers, add the salt, a few grains of black pepper and stir.

  14. Add the flour, a little at a time and stir until a loose dough forms and pulls away from the sides of the bowl.

  15. Pour the kugel into the center of the cholent.

  16. It will spread some as it cooks.

  17. If you notice that your water level is low add some more.

  18. Cover, and cook for 18 to 24 hours.

  19. To serve, lift the kugel out of the pot and slice it into squares.

  20. Spoon the cholent with it’s juices into a large casserole dish and pile the kugel squares on top.

Email to a friend | Print this recipe | Back