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Recipes
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Written by Marty Levin
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Thursday, 31 March 2011 11:59 |
Yields 8 Servings
Ingredients:
2 onions, quartered
2 1/2 pounds fatty 2nd cut brisket, cut into large chunks
1 pound potato kugel
3 cups matzah farfel
6 oz. Passover kishke
4 large potatoes, peeled and cut into six
2–3 qt. water to cover
2 1–oz. packages dry beef base
2 Tbsp. chopped fresh garlic
2 Tbsp. onion powder
2 Tbsp. paprika
1 tsp. white pepper to taste
Directions:
I usually start cooking my cholent Friday afternoon. I do not soak the beans and barley, but they should be rinsed and checked for stones and dirt.
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 6 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. Place matza farfel and kishke over potatoes. Rinse brisket well under cold water, then place in crock-pot over the potatoes.
Pour spices over the meat, Try to spread spices evenly on top of everything. Afterwards, pour boiling water into the Crock-Pot to 1/2 from top above the ingredients.
Start on high and 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.
Follow Chef Marty on Facebook at Chef-Martys-Kosher-Kitchen or visit www.chefmartyskosherkitchen.com. For Passover, Chef Marty will be at Matza Fun Tours. For information, visit www.matzafun.com.
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