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Pesach Cholent 

4 pieces of flanken (or short ribs)
3 Tablespoons of Extra virgin olive oil 
1 1/2 cups chopped onions 
1 cup fresh parsley, roughly chopped
3 cloves garlic, chopped 
10 potatoes, peeled and cut into chunks
1 pound carrots
1/2 package onion soup mix
4-ounces of  tomato paste
Ground pepper, pinch of salt 
Helzel, optional. See recipe below*

Directions:

Sauté onions, until translucent ; add garlic and parsley, then sauté a few minutes more.
Place all ingredients in a crock pot; add water to almost cover. Add Helzel, if using. 
Cook on low setting 12 – 18 hours.
If this amount is too much for your crock pot, bake overnight in oven at 215 degrees. Omit the meat for a delicious vegetarian option.

*Helzel  (Stuffing Dumplings)
This Eastern-European cholent add-in was traditionally stuffed into a goose neck and cooked in the cholent. 
Mix together 4 eggs, water, paprika, salt, and enough matzoh meal so mixture is easily shaped into golf ball sized balls.
The mixture should be similar to firm matzoh ball consistency.  Place on top of cholent. Sometimes we form the helzel into a log shape, and wrap in parchment or cheese cloth.
Notes: Yield: serves about 15 
Recipes: Passover, Meat, Cholent, Kosher

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