All measurements approximate as I do this now with my eyes closed
I usually make this around 11 o’clock on Friday so that it should be ready for Shabbat lunch 24 hours later. It makes the house smell so darn good when you wake up Shabbat morning.
Meat (we like to use veal shank bone – like a marrow bone but with meat around it.)
a cup of cholent beans
a cup and a half of pearled barley
3 large potatoes cubed (my kids like it better when i buy the canned round potatoes)
Eggs, place on top after you have put water in.
Kishke – buy frozen, wrap in silver foil and place on top.
Marrow bones, wrapped individually in tin foil so the marrow doesn’t fall out when cooked. I spread the marrow on challah, add salt – slurperriffic.
Spray inside of crockpot with Pam (or use one of those liner thingies, making sure to put water in pot first)
Pour in barley, spread it out.
Do the same with the cholent beans.
Place Meat on top in centre, spread potatoes around on top
Squeeze in sauces
Add salt, and pepper
Plenty of garlic and paprika, and a scootch more just to be sure.
Lots of love – adds flavour.
At this point you add the eggs or kishke or bones, or all three.
Cover with water, turn on low.
About two hours before Shabbat check the water level – the barley will have absorbed a lot of it. if necessary add some water. not too much, you don’t want it too soupy. not too little, you don’t want it too burnt. then stir gently.