A comforting combination of potatoes, beef shank, rice, eggs, onions, and select spices, this Ashkenazic-Sephardic hybrid cholent is the Shabbat stew that won over my heart (and taste buds). Referred to as the cassoulet of the Jews by American poet John Hollander and the kosher ambrosia of the true God by German-Jewish poet Heinrich Heine, cholent is a time-honored slow-cooked stew traditionally prepared for the day of the Jewish Sabbath. And it has been jokingly said that Moses came down from Sinai with the tablet of the 10 Commandments in one hand and a hot piping bowl of cholent in the other. Ashkenazic cholents are typically comprised of a mixture of potatoes, beef, barley and beans; while some Sephardic cholents are made with rice in place of barley and are more boldly spiced than their Eastern European counterparts. This recipe is one that I developed over the course of a few years, culling ingredients from other cholents I've tasted, and bringing them together to create this awesomely flavored classic Jewish dish.
In a 6-quart slow cooker, combine the potatoes, onion, beef shank, rice, barbecue sauce, and spices. Cover with chicken stock/water to cover and gently add in the eggs and kishka and/or salami. Cover the slow cooker with a large piece of aluminum foil (this helps keep in the moisture) and slow cooker lid. Set temperature to 200°F and cook overnight, or for at least 12-15 hours. [Note that an overflow of liquid may sometime run out from the slow cooker and I recommend placing a large disposable pan underneath the slow cooker to allow for easier cleanup.]
* Amount varies depending on desired consistency. Use up to 3 cups of rice for a thicker cholent.
Dish featured is a 'Mira Original' by Mira Bergen.