Rabbi Leban’s Famous Cholent

When you get compliments on how delicious your cholent is, tell them “what makes a good cholent is good guests.”

Ingredients

• 1 large sweet onion, diced
• 1 head of garlic, diced
• 1 tablespoon of oil
• 1 cup pearled barley, checked
• 3 – 5 potatoes, peeled and diced
• 1 sweet potato, peeled and diced
• 2 – 3lbs of red meat (preferably in one piece with bones)
• salt and pepper to taste
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 tablespoon soy sauce
• 2 tablespoons ketchup
• 1 bottle of beer
• 1/2 bottle of dry red wine
• kishke (optional)

Directions

1. Sauté onion and garlic in oil.
2. Meanwhile, place the meat in the crock pot or in a crock pot liner for easy cleanup.
3. Put a good amount of water underneath the liner bag, about four fingers in height.
4. When the onions and garlic are caramelized, pour them on top of the meat.
5. Add barley and sweet and regular potatoes on top.
6. Then add all the spices and the liquid flavorings.
7. Place the kishke (if using) on top at the end.
8. Lastly, add water just to cover the ingredients. No stirring.
9. Set the crock pot on high and let it cook at least 4 hours before Shabbos starts.
10. When ready to serve, pull the crock pot off the heat and pull the bag out.
11. Pour cholent into a large bowl to serve.
12. Enjoy.