Mission Chulent: Week 4

Well, we just finished the fourth week of our chulent (a.k.a. cholent) mission. (I'm trying a new recipe every week, as long as my friends continue providing!) This week was somewhat of a fiasco. I had planned to try my cousin's South American Chulent, which uses dried white corn. I thought I remembered seeing dried corn at the supermarket, but the one I visited on Thursday didn't have any. I already had the meat, so we fell back on a tried-and-true recipe this week: my mother's chulent! And we had to admit that this is our favorite of the meat chulent's so far. (Esther Shemtob's Hamin is the only one we've tried with lamb, and that's also a definite 'keeper.')

Here's the recipe for our long-standing family favorite. The cumin and chili powder are unusual but REALLY good. Thanks, Mommy!

Mommy's Meat Chulent
1/2 bag mixed chulent beans
1 cup pearl barley
3 Idaho potatoes, cubed
1-2 pounds of flanken
1 onion chopped
1 tablespoon cumin
1 tablespoon chili powder
2 teaspoons salt

Soak the beans overnight. Drain and combine with the remaining ingredients. Add water to cover. Bring to a boil and then reduce to low. Leave the chulent simmering on low until Shabbos morning, or until you're ready to eat, at least 24 hours if possible. Serve hot.