Delighted to invoke the powers-that-be, but with apologies to you, I must correct a serious (!!!) error in your post. It may be pronounced chulent but by all the gods and demi-gods, it is spelled cholent. Not a correction to be taken lightly of course for some of those demi-gods are pretty nasty when they get ticked off. And, for those not fully in the know, although Ashkenazi Jews refer to the dish by this name, to Sepharadi Jews it goes under the name of chamim. No fear, however, for a rose by any other name and all that.
2 cups onions, chopped
3 Tbsp. butter or for kashrut 1 Tbsp. each parve margarine, olive oil and walnut oil
2 kilos (4 1/2 lbs) potatoes, peeled and quartered
1 cup pearl barley (can double that if desired)
3 cups white beans, soaked overnight in water
1/2 kilo (1 1/4 lb) chicken fat
2 tsp. each salt and black pepper
1 tsp. paprika
1 kilo brisket of beef, cut into 2" (5 cm.) cubes
1 kilo stuffed kishke (see following recipe)
oil for frying
In a heavy skillet sauté the onions until golden brown.
Grease a large heavy saucepan or kettle. In this arrange layers of potatoes, barley, beans and chicken fat. Add the seasonings. Repeat these layers until all of the ingredients have been used. On this lay the beef and over this put the kishke. Over all spoon the fried onions and then fill the pot with water to cover. Bring to a boil over a high flame. Cover and seal the pot (with aluminum foil perhaps), and place in an oven at lowest heat. The cholent will be ready to eat after 18 hours but is best after 24 hours. Serve hot. (Serves 8 - 12.)
Now to the kishke. It is undoubtedly true that every Jewish grandmother made their kishke* better than every other Jewish grandmother and to say otherwise would be considered heresy! Truth is that cholent can be eaten without kishe but as such is a poor shadow of the glory that cholent can be. On the other hand, kishke can be eaten on its own, especially when spooned over with a rich brown sauce (not from a tin, dammit, but made at home). If you do choose to serve kishke on its own be absolutely certain to have a fresh challah (what the heck, a good French or Italian bread will do in a pinch) so that you can mop up those bits and the sauce that remain on the plate.
My own favorite memories of kishe are of those prepared by my maternal grandmother (Gittel); at Skilowitz' Delicatessen on 13th Avenue in Brooklyn (possibly to demonstrate how truly ancient I am, I lived in Boro Park before it was an Orthodox enclave); at a nameless Jewish restaurant in the Paris' Marche aux Puces (the flea market). Not to neglect Israel, truly great kishke (with or without cholent) can still be found at Batia's, Shmulik Cohen's and Elimelech in Tel Aviv and at Ma'ayan Ha Biera in Haifa.
It should be noted that fine kishke can be purchased at a variety of Jewish delicatessens and restaurants (avoid any that come frozen as those are no better than frozen pizzas, and frozen pizzas, as should be well known are an abomination on the face of the land) in Israel, the UK and the USA. There can be, however a great if not somewhat messy pleasure in making this treat at home.
l meter (3 feet) of beef casing
1/2 cup chicken fat
1 or 2 large onions, chopped finely
1 cup flour
1 cup dried breadcrumbs
1/2 cup beef or mutton suet
salt and pepper to taste (to be used generously)
Wash and clean the casing thoroughly, scraping off the fat with a dull knife and discarding. Cut into lengths of about 8" (20 cm.) and sew one end of each length closed.
In a skillet melt the chicken fat and suet and in this sauté the onions until browned.
In a mixing bowl sift together the flour, salt and pepper. Add the melted chicken fat and onions and the breadcrumbs and mix thoroughly. Stuff each section of the casing loosely with this filling and sew the second end closed. Rinse off any flour that adheres to the surface. Immerse in boiling water for 5 minutes and then drain. (At this point the kishke is ready for use in cholent).
To serve the kishke on its own, arrange the sections in a shallow, lightly greased casserole or baking dish and bake in a medium oven until well browned (about 1 1/2 hours), basting frequently with the drippings. Serve hot with the brown sauce of your choice and with plenty of challah, French or Italian bread.
*Many, especially in the USA and the UK know kishe as "stuffed derma". The reason for this is that kishke in Yiddish means "guts" or "intestines" and many of the immigrants to those countries found that unappetizing. Thus, stuffed derma. Now it is true that derma in its original form (from the Greek) refers to skin. I have always wondered why "stuffed skin" is any more appealing than "stuffed guts". But who am I to question the wisdom of either the Greeks or modern-day Jews?