As cold weather is setting in here in Connecticut, I shall start making cholent for this coming Shabbos. The main part of our home is 200+ years old and has working fireplaces used for heating and cooking. There is both a tripod where I hang a cast iron kettle that hangs above the coals or an oven built into the brick wall where I can place a covered casserole.
I use a pickled rolled roast as the main meat in my cholent if made in the covered casserole. I take it out and slice it when it is time to serve, ladeling the beans,barley, vegetables, potatoes and gravy alongside on the platter.
If I’m cooking in the kettle I use both short ribs and home-made link sausage the size of knockwurst. This is more of a stew and is ladeled out into rustic pottery bowls for each individual at the table.
We only make cholent from approximately Chanukah to TuB’shvat as after that I don’t always keep the fireplaces going. My family is spoiled and does not like the taste or consistency of Cholent made in a crockpot.
I also NEVER put kishke or potato kugel on the top of the cholent. There is enough crbs with potatoes, barley and beans.