Start by preparing your slow cooker, the larger the better! Place the potatoes in a single layer at the bottom. This will create a sturdy base for the rest of your ingredients.
Next, sprinkle the onions over the potatoes. This will add depth of flavor as they cook down and caramelize.
Layer the beef chunks evenly on top of the onions and potatoes. The flavors will meld beautifully as they cook together.
Place the marrow bones in the pot alongside the beef, allowing the rich marrow to infuse the dish with its flavor.
If you’re using a kishke, now is the time to add it to the cooker.
Rinse your beans thoroughly, checking for any stones or impurities. If using barley or kasha, rinse those too. Sprinkle them over the meat layer.
Take the whole garlic cloves and tuck them into the meat mixture, evenly spaced to ensure the flavor spreads throughout.
Sprinkle the entire mixture with black pepper for a touch of heat.
If you’re adding eggs, rinse them well and nestle them among the meat.
In a separate bowl, whisk together the chicken broth, kosher salt, paprika, turmeric, cumin, and cayenne. Pour this flavorful mixture over the Cholent ingredients.
Add enough water until everything is just covered. Expect to add an additional 1 to 2 cups of water depending on your slow cooker’s size and if you’re using grains.
Cover the slow cooker and set it to low heat. Let it cook for about 16 hours, checking occasionally to see if it needs more water. If your cooker has a warm setting, switch it to that when cooking is complete.
Once it’s done, the Cholent may look a bit rustic, but don’t fret; it’ll be delicious! Peel the eggs before serving alongside the dish.
If you prefer to use the oven, layer everything in a large, heavy Dutch oven and cook at 200 degrees F for 12 to 16 hours, ensuring there’s enough liquid to cover the ingredients.
