Jewish 6 Layer Casserole
Relax this weekend! Before sundown on Friday, begin warming your Jewish 6 Layer Casserole for the Jewish Sabbath. Celebrate Shabbat with enthusiasm; make cholent with real soul.
Notes
- Cholent may be made in a slow cooker, a heavy pot set on the stove or in the oven. Prior to *Shabbat* (the Jewish Sabbath), oven temperature should be reduced to very low.
- Cholent can also be cooked conventionally as a stew on top of the stove for about 2 1/2 to 3 hours, or in the pressure cooker for about 45 minutes.
- Water or liquid level should be high enough to cover all ingredients and no higher than within an inch of the top of the pot.
Cooking MethodCasserole, Slow Cooker
Ingredients
- 1/2 cup medium barley
- 1/2 cup small, white lima beans
- 1/2 cup red kidney beans
- 6 small red potatoes
- 1 1/2 pound brisket, cut into large chunks
- 5 or 6 beef marrow or neck bones
- 1 onion, chopped fine
- 2 cloves garlic, chopped fine or put through a press
- 2 tablespoon oil
- cold water
- 2 teaspoon salt
- 1 teaspoon black pepper, freshly ground
Instructions
- Preheat oven to 250 degrees F.
- Brown meat and onions in saucepan (or place meat and onions beneath oven broiler for a few minutes).
- Rinse barley in a sieve under cold running water, until water runs clear. Pick over beans and rinse thoroughly. Peel potatoes and cut into rounds.
- Add barley, beans, potatoes, bones and garlic to meat and onions in the saucepan. Add 6 to 7 cups cold water, or enough to cover, and bring to a boil over high heat.
- Season with salt and pepper and simmer for one hour. Skim froth as it rises to the surface.
- Place in oven as indicated in preface.
- Before sundown on Friday night, place the cholent in a 250 degree F oven and let it heat until the following day. A few hours before lunch, check the cholent -- if it is too moist, uncover it and leave it in the oven to dry. Correct the seasonings as desired.