Chulent

Categories: None
Yield: 1 servings

1 lb Cubed stew meat; About, (I
-try to avoid the very fatty
-meats)
3 Potatoes; cut up, up to 4
1 c Chulent mix *; up to 2
1/2 c Barley; (up to 1)
1 lg Onion; sliced
Salt to taste

* (a mix of beans packaged speciafically for chulent, I don't know if
it's availiable everywhere, but you can substitute with any beans you
like)

I usually prepare this Thursday nights without adding the meat, and
refrigerate. (I use a crockpot and put the insert into the fridge).
This gives the beans a chance to soak and is more time efficient for
me. Several hours prior Shabbes add the rinsed off meat and place on
heating element to cook overnight. I have tried exprimenting with
adding ketchup and paprika with good results.

NOTE: I always use crockpot bags, which make for easy - almost no -
cleanup. They are made of high density plastic, and I buy them at my
kosher butcher. If you haven't tried them, I highly recommend them!

Posted to JEWISH-FOOD digest by EGRocky@aol.com on Jan 15, 1999,

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