May 27, 2024
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May 27, 2024
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Linking Northern and Central NJ, Bronx, Manhattan, Westchester and CT

A number of years ago, I went to my good friend Esty Furst for Shabbos Chol Hamoed lunch. In a possibly record-breaking incident, her Pesach cholent was completely finished … to the last drop. No surprise there, as it was incredibly delicious, with the perfect texture. I discovered the recipe came from her husband’s grandmother, Bubby Furst, a”h. Did I continue to go back every year on Shabbos Chol Hamoed for the cholent or the company? We may never know, but I did get permission to share Bubby’s recipe with all of you!

Meat

Yield: 8 servings

Ingredients

Kugel Batter:

  • 4 Idaho potatoes
  • ½ onion
  • ¼ cup oil
  • 3 eggs
  • ½ teaspoon ground black pepper
  • 2 teaspoons kosher salt

Cholent:

  • 2 Tablespoons oil
  • 4 marrow bones
  • 3-4 Idaho potatoes, cut into chunks
  • 1½ onions, diced
  • 1 large (2-pound) kolichel
  • kosher salt, for sprinkling
  • ground black pepper, for sprinkling

Directions:

Prepare the kugel batter:

  1. Use a food processor to finely grate potatoes and onion.
  2. Add remaining kugel ingredients, stirring to combine. Set aside.

Prepare the cholent:

It’s important to prepare this cholent in layers. Each layer gets a generous sprinkling of salt and pepper.

  1. Place oil into a large crockpot liner or pot. Add marrow bones; sprinkle with salt and pepper.
  2. Cover the marrow bones with half the kugel batter; sprinkle with salt and pepper.
  3. Add a layer of potato chunks, followed by a layer of diced onion, adding salt and pepper between each layer.
  4. Place whole kolichel into the pot; sprinkle well with salt and pepper.
  5. Add an additional layer of potatoes, then onions, adding salt and pepper between each layer.
  6. Top with the remaining half of kugel batter and a final sprinkling of salt and pepper.
  7. No liquid is needed for this recipe, nor should it be stirred. Cover the pot; cook on low for at least 24 hours, preferably about 28.
  8. Just before serving, stir the cholent to break apart the meat and distribute ingredients throughout.

Plan Ahead: While this cholent is best enjoyed fresh, you can assemble it the night before you cook it, and simply start cooking it the morning of the day before you’ll be eating it.

Note: If you’re making Potato Kugel (page 166), you can use half of that kugel batter in this cholent instead of preparing the kugel batter given here.

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