In The K tchen Holy Smoke’s Cholent

Dani Goldblatt

Ingredients:

- Canola oil

- 2 lbs flanken

- 1 white or brown onion, diced

- 2 tsp allspice

- 2-4 tbsp gochujang (depending on how spicy you want it)

- 5 cloves garlic cloves, whole

- 2 tbsp Lawrys, divided

- 1/4 cup tomato paste

- 1.5 cups barley

- 2 potatoes, peeled and cubed into pieces 1-2 inches big

- 2 sweet potatoes, peeled and cubed into pieces 1-2 inches big

- Consomme powder (See instructions on your consume powder of how much per cup of water you need, mine is 1 1/3 tsp per cup)

- 4-6 cups water

This recipe can be scaled up very easily. Add more potatoes, barley, and meat. Just make sure you keep track of how much water you use to ensure consomme levels are similar.

1. Put 3 tbsp of oil in a pan on medium or high heat. Add onion, garlic, allspice, and 1 tbsp of Lawrys. Saute onions on medium-high heat until golden. Remove from the pan and put to the side.

2. Add 1 tbsp more oil to the pan and turn up to high heat. Season the meat with the rest of the Lawrys. Then brown for 1 min per side until a nice crust develops.

3. Add potatoes and sweet potatoes to the crockpot. Then onion, barley, and meat. Make a slurry of the gochujang, tomato paste with 1 cup of boiling water. Then add another 3 cups of water to the slurry and incorporate.

4. Pour the mixture into the crockpot. Food should be mostly covered by water. If you need more water, go 1 cup at a time (and keep track of how many!) until full. Mine says 1 1/3 teaspoon per cup. I know if I use 6 cups of water, I need about 8 teaspoons (that’s just under 3 tablespoons). I add it to the crock pot and set it to low for at least 6 hours or until Shabbat lunch.