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Yussi Weisz lets you in on the secrets of the perfect Pesach cholent!
For more Heimish recipes, watch Shabbos with Yussi!
3 yellow skinned potatoes, cubed
4 Idaho potatoes, cubed
1 sweet potato, cubed
1 carrot, diced
1 Spanish onion, diced
4 cloves garlic, chopped or 4 cubes Gefen Frozen Garlic
2 celery stalks, diced
1 parsnip, diced
1 beef tomato, diced
1 package flanken
1 package cholent meat
2 marrow bones
1 cup Alfasi Cabernet Sauvignon or other dry red wine
2 tablespoons salt
1 tablespoon black pepper
1 tablespoon paprika
2 cups water
Sauté the onions with a medium/high flame in a large pot for approximately 10 minutes.
Add chopped garlic.
Dice the carrot, parsnip, celery, and tomato into small pieces and add to pot with the onions and garlic.
Cube sweet potato and three yellow skinned potatoes and add to rest of vegetables.
Large cube the rest of the potatoes and add to pot. Sauté all vegetables for approximately 10 minutes; add spices and keep on mixing.
Add 1 cup of dry red wine.
Add 2 cups water and add your meat.
Lower the flame and let it cook overnight. You can always transfer in to crock pot and cook on medium overnight.
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