Episode 32 - Cholent
This dish is rated Fleshig and can be eaten with meat meals only.







  1. Dice onion.
  2. Peel potatoes.
  3. Leave small potatoes whole or cut large potatoes into quarters.
  4. Heat pot on medium for about 30 seconds.
  5. Add beef pieces and stir until they lose thier color, this seals in the flavor.
  6. Add onions, stir, saute for about 2 minutes.
  7. Add small beans, lima beans, and barley.
  8. Cover with enough water to be about 3 inches more then ingredients.
  9. Bring to a boil.
  10. Skim off foam.
  11. Turn burner on low.
  12. Put cover on and simmer for about 1 hour.
  13. Add potatoes, make sure there is enough water as beans and barley will have absorbed much water.
  14. Add ketchup, bouillon cube, garlic powder a little salt and pepper (optional)
  15. Bring back to boiling point and then on low simmer for 1/2 hour.
  16. Check taste for seasoning and if meat is almost cooked.
  17. Add more water to about 3 inches above ingredients in pot as you do not want to have the cholent dry out.
  18. Cholent should be about 3/4 cooked before leaving for overnight.
  19. Place cover on pot tightly.
  20. CHOICE: Can be put on very low burner or warm on top of stove overnight, or in pre-heated oven 200 degrees to 225 degrees, or in slow cooker on low.
  21. Should be this way from Friday afternoon through the night until Saturday lunch time therfore it is important to make sure that it is given a stir and water is added so it will not dry out.
  22. Cholent can also be cooked on low for 4 -5 hours.

    Makes 5 to 6 servings

    NOTE: After your first attempt you will be able to better judge as to how much water would be necessary for your type of cooking untensil.

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