8 oz of dried beans, soaked overnight
1 cup pearl barley
3 large potatoes, each peeled and cut into 4-6 pieces (russet or yukon gold)
2 pounds KOL Foods flanken (beef short ribs)
1 pound marrow bones (optional)
1 onion, chopped
1 tablespoon ground cumin
1 tablespoon chili powder
2 teaspoons salt
8 cups beef broth
1. Drain the beans and place them in a large crock pot or dutch oven. Add the remaining ingredients along with the broth to generously cover. Watch carefully and add water as needed.
2. Bring the cholent to a boil and reduce to low.
3. Add the kishke to the pot, wrapped in foil.
4. Leave the pot simmering on low until you're ready to eat, 24-36 hours.
To serve, remove the kishka from the pot and take it out of the foil. Use a serrated knife to slice it into 8-10 nice round slices. Spoon portions of cholent onto individual plates with a slice of hot kishke.