Cholent with Eggs and Kishke
Photographer: Armando Rafael. Food Stylist: Judy Haubert. Prop Stylist: Vanessa Vazquez
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Cooking tools:
- Slow cooker
- Pot
- Mixing bowl
- Whisk
- Colander
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Peeler
- Airtight container
- Refrigerator
- Stove
Ingredients
- 1 cup dried beans: lima, pinto, red (not kidney), or a mixture
- 2½ pounds large red potatoes, peeled and halved
- 2 yellow onions, chopped
- 2½ pounds beef stew meat or brisket, cut into chunks
- 2 beef marrow bones
- 1 kishke (optional)
- ½ cup pearl barley or coarse grain kasha
- 3 cloves garlic, peeled
- ½ teaspoon ground pepper
- 6 eggs (optional)
- 4 cups low sodium chicken broth
- 1 cup water
- 1 tablespoon + 2 teaspoons kosher salt
- 1½ teaspoons paprika
- 1½ teaspoons ground turmeric
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper
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