Name: Slow-Cooked Royal Beef Cholent
Yield: 10 servings
Ingredients: 2.5 lbs Kosher beef flanken or chuck deckel; 2 Beef marrow bones (adds deep richness); 1 cup Pearl barley (checked); 1 cup Kidney beans & navy beans (soaked overnight); 6 medium Yukon Gold potatoes (peeled & halved); 2 large Yellow onions (sliced); 4 Garlic cloves (minced); 1.5 tbsp Paprika; 1 tbsp each Garlic powder & Onion powder; 2 tbsp Honey or brown sugar; 6-7 cups Beef broth or water; 1 roll Kosher Kishke (wrapped in foil)

Preparation Steps

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In a crockpot or heavy slow-cooker insert, layer the caramelized sliced onions at the very bottom.

Add the flanken, chuck, and marrow bones directly over the onions.

Add halved potatoes, soaked beans, and checked pearl barley around the meat.

In a separate jug, mix warm beef broth, paprika, garlic powder, onion powder, honey, salt, and black pepper.

Pour liquid over the crockpot contents until completely submerged with about 1 inch of extra liquid on top.

Place the foil-wrapped Kishke right on top of the liquid level.

Cover tightly and cook on LOW setting for 12 to 14 hours (overnight for Shabbat afternoon).

Check liquid levels Friday afternoon before Shabbat. Serve piping hot!

Rabbinic Culinary Tips

• Adding a whole unpeeled brown onion or a dash of instant coffee gives the cholent a dark, rich color.

• Make sure barley and beans are thoroughly checked before adding.

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