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Butcher's Roast Cholent with Kishke

2-3 lb. Butcher's Roast
3 lg. onions
3 sm. onions
1 lg. yam
5 lg. or small potatoes
1.5 c. pearl barley
1.5 c. dry beans (navy, kidney, pinto, lima, or red, etc.)
1 lb. kishka
1/4 c. oil
Water or beef broth

Slice large onions and saute in oil. 

When onion is soft, add meat which should be cut into cubes. Season to taste (garlic, salt, pepper, paprika, etc.). Saute until meat is brown on all sides. Pour into 6 quart crock pot and cover.

In a separate pot, boil beans and barley until barley is soft. Rinse well and drain well. Pour over meat and onions. 

Slice potatoes and add to pot. Add small onions (whole) and kishke. 

Add water or broth to fill pot, leaving one inch head space. Cook on low heat for 20 to 24 hours, without lifting lid. 

Serves 6+