Texas Cholent No 9 | My Jewish Learning

Step 1

Place your onions, quartered, marrow bones and brisket in a roasting pan and put under a broiler until both sides have good color, then place in crockpot.

Step 2

Cut your potatoes into manageable pieces, usually 6-8 per potato and add to pot as well.

Step 3

Add beans, remaining meats (whole), spices, ketchup, teriyaki, and BBQ sauce into the pot.

Step 4

Pour as evenly as possible your washed pearled barley over everything else.

Step 5

Add can of Dr Pepper.

Step 6

Place the 3 slices of kishke in the center over your pile of barley.

Step 7

Fill to the brim with water and cover with lid.

Step 8

Set mode on high for six hours, then leave in warm mode overnight. Do not touch.

Step 9

Before serving break up the large slabs of meat and allow to cool for about 10 minutes.