4 medium potatoes, peeled and cut into 1 1/2-inch chunks (I use whole, mini potatoes, unpeeled)
2 medium onions, chopped
2½ pound boneless beef short ribs, cut in 1 1/2-inch chunks (I use bone-in short ribs)
2 marrow bones
Pepper, to taste
¾ cup pearl barley
6 cups (total) of various dry beans (like pinto beans, navy beans, cranberry beans,
chickpeas, northern beans, cannellini beans, etc. NOT pinto)
6 cloves of garlic
6 eggs (optional)
½ teaspoon black pepper
4 cups chicken broth
1 tablespoon kosher salt
1½ teaspoons paprika
2 teaspoons smoked paprika
1/4 teaspoon cayenne pepper
1 kishke (optional)
For Kiske (kigel):
1 potato, grated
2 cups flour
2 tablespoon cornmeal
1/2 cup oil
1/4 cup water
In a large slow cooker (the larger the better!), place the potatoes in a single layer on the bottom of the cooking vessel.
Sprinkle the onions over the potatoes.
Place the beef in a single layer on top of the onions and potatoes. Place the two marrow bones in the meat. If you're adding a kishke, now would be the time to put it in the cooker.
Rinse the beans clean, checking for any stones or impurities. If using barley or kasha, do the same with the grains. Sprinkle the beans (raw or pre-soaked) and optional grains over the top of the meat. Place the three whole garlic cloves into the meat, evenly spaced. Sprinkle the whole mixture with the black pepper.
If using eggs, rinse them well and then tuck them into the meat. In a 4-cup container, whisk together the low sodium chicken broth, kosher salt, paprika, turmeric, cumin and cayenne.
Pour the liquid over the cholent. Add additional water until all of the beans and pieces of meat are covered. For us, it's usually another 1-2 cups of water in our slow cooker-- it will vary; I usually add a bit more liquid if using grains, because they will soak it up.
Cover the slow cooker. Cook on low heat for 16 hours. Check occasionally as it's cooking; add additional water and stir a bit if it's looking too dry. Most cookers will auto-switch to warm when the cooking is complete. If yours doesn’t, set it to warm until ready to serve.
It will look a bit medieval when it's done cooking! Don't worry, just dig in and you'll see that it's perfectly cooked below the surface. Peel the eggs before serving the cholent.
To cook this recipe in the oven, layer the ingredients in a large heavy 7-8 quart Dutch oven. Make sure you have enough liquid to just cover all ingredients. Cover with lid and cook cholent at 200 degrees F for 12-16 hours.
Mix all ingredients
form two long rolls
wrap in cheesecloth or baking paper
place on top of the cholent, to cook together