Slow Cooker
Classic Chulent
A traditional Jewish Sabbath stew of beans, barley, potatoes, and meat, simmered overnight for a hearty and flavorful dish.
Ingredients:
- 1/2 pound cubed beef brisket 6 potatoes, diced
- 1/4 cup dry kidney beans 1/2 cup barley
- 1 onion, chopped
- 2 cloves garlic, minced 2 tablespoons honey
- 1 tablespoon ketchup
- 1 tablespoon barbeque sauce 1 tablespoon soy sauce
- 1 tablespoon onion soup mix 1 tablespoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon paprika
Directions:
- Combine the beef brisket, potatoes, kidney beans, barley, onion, garlic, honey, ketchup, barbeque sauce, soy sauce, onion soup mix, salt, pepper, and paprika in a 6-quart slow cooker. Cook on High for 1 hour. Then, turn to Low and continue cooking for another 7 hours.