Meat Chulent (Or Cholent)

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Ingredients

1/2 bag mixed chulent beans
1 cup pearl barley
3 Idaho potatoes, cubed
2 pounds of flanken
1 onion chopped
1 tablespoon cumin
1 tablespoon chili powder
2 teaspoons salt

Preparation

1
Soak the beans overnight.
2
Drain and combine with the remaining ingredients.
3
Add water to cover.
4
Bring to a boil and then reduce to low.
5
Leave the chulent simmering on low until Shabbos morning, or until you're ready to eat, at least 24 hours if possible. Serve hot.
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About

This is a long-standing family favorite. For more chulent recipes, including more meat recipes as well as a lamb and turkey version, visit my blog at http://www.koshercookingforordinarypeople.com

Tags:

shabbat
Jewish
shabbos
kosher
cholent
chulent

Yield:

6.0

Added:

Saturday, December 25, 2010 - 6:30pm

Creator:

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