Chulent- The best Jewish food you aren't making!!

When I think about comfort food I think Mac&Cheese with truffle or my Fig and Goat Cheese pizza. Now those are great dishes and as you can tell I love my cheese dishes but every once in a while theres a meat dish that is as cravable as they come. That dish for me is chulent. 

I know what your'e thinking. Chulent? Seriously? Yes, dead serious. This is not your seminar style gefilte fish with a carrot round on top chulent. This is your bone marrow, flanken and barley chulent. It is cooked to perfection overnight in a crockpot (you will smell it in your dreams) and in the morning it is a bowl of delicious meat stew. 

This recipe is so simple you will wonder why you aren't making it for every Shabbat lunch. I kid you not last week my little sister was almost in tears because her chulent did not have a marrow bone in it. This week we made sure to get extra beefy bones. Trust me-you should too. Let's get cooking!

Hannah's Chulent Recipe 

3/4 Marrow Bones

1 lb. of Flanken

1/4-1/2 cup of Pearled Barley

1/2 cup of Mixed Beans or Chulent Mix

3 Yellow Onions, quartered

3 Potatoes, quartered

6 Cloves of Garlic

1 Tbs of Ketchup

1 Tbs of Cumin and Tumeric

1 Tsp of Garlic and Onion powder
Freshly Cracked S&P

5 Eggs in their Shell

6 Cups of Water (enough to cover everything)

First bring out that Crockpot that is hiding somewhere in your house. Next you want to layer the ingredients in the order that I've given you above. Place marrow bones in the bottom of the pan. Next add the flanken. There is no need to cut the flanken into pieces as it will cook down and fall apart in the pot. Add beans and barley. Add potatoes, onions and garlic cloves. Than add spices and eggs (they should be floating on the top). Cover with water. Plug in and leave on low for overnight cooking magic!