Preheat a 61⁄2-quart slow cooker to Low.
Place a large sauté pan over medium-high heat.
Lightly coat the bottom of the pan with olive oil.
. Salt and pepper the meat on all sides.
Place the meat in the heated pan and brown on all sides, in batches if necessary.
Transfer the meat to the slow cooker insert.
. Add the onions to the pan.
Cook the onions until they are browned and slightly softened.
Add the garlic and cook until the garlic is very fragrant and has softened slightly.
Transfer the onions and garlic to the insert.
. Add the beer to the sauté pan.
Scrape up any browned bits with a spatula.
Add the tomato paste and stir to combine.
Transfer the liquid to the insert.
. Add the kidney beans, barley, potatoes, salt, and pepper to the slow cooker.
Stir with a large spoon to combine.
Gently bury the eggs in the mixture.
Cover and cook on Low for at least 10 hours.
. About 3 hours before serving, place the whole unwrapped cooked kishke on top of the cholent.
Cover and cook until you are ready to eat.
Author's note:
. While many families serve the cholent right out of the slow cooker, I like to spread out the ingredients a bit.
I recommend using a slotted spoon and scooping the kishke onto a platter.
Then scoop some the cholent onto another platter or into a large bowl.
Finally, peel the eggs from their shells, slice them into wedges, and add the wedges to the kishke platter.
