“Throughout their wandering history, Jews have adapted their life-styles to the local culture. Food is no exception. Following the same dietary laws, Jews, relying on local ingredients, developed regional flavors. Because they have lived in so many places, there is no ‘Jewish food’ other than matzah; haroset (the Passover spread); or cholent or chamim (the Sabbath stews that surface in different forms in every land where Jews have lived).” - Jewish Cooking in America by Joan Nathan.
- 8 oz of dried beans, soaked overnight
- 1 cup pearl barley
- 3 large potatoes, each peeled and cut into 4-6 pieces (russet or yukon gold)
- 2 pounds KOL Foods flanken (beef short ribs)
- 1 pound marrow bones (optional)
- 1 KOL Foods Kishke, wrapped in foil
- 1 onion, chopped
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 2 teaspoons salt
- 8 cups beef broth
Drain the beans and place them in a large crock pot or dutch oven. Add the remaining ingredients along with the broth to generously cover. Watch carefully and add water as needed.
Bring the cholent to a boil and reduce to low. Add the kishke to the pot.
Leave the pot simmering on low until you're ready to eat, 24-36 hours.
To serve, remove the kishke from the foil and slice into 8-10 slices and use to top the cholent.