Cholent

There’s something incredibly special about preparing Cholent on a cold winter day. As the sun sets and the temperatures drop, I find myself longing for a hearty, warm dish that brings comfort and joy. This traditional stew, often served during Shabbat, has a way of filling the house with vibrant aromas that keep you coming back for more. The magic of Cholent lies in its slow cooking process, allowing the ingredients to meld together beautifully over hours. It’s a dish that reflects warmth, tradition, and the joy of sharing meals with loved ones.

Cholent Ingredients

The ingredients for Cholent are simple yet essential, each playing a vital role in the dish’s overall flavor and texture. The heart of this stew lies in the combination of tender meats, hearty beans, and flavorful spices. Together, they create a rich, satisfying meal that warms not just the body, but the soul.

• 2 1/2 pounds large red potatoes, peeled and halved: These potatoes add bulk and creaminess to the dish, soaking up all the wonderful flavors during cooking.
• 2 whole onions, chopped: Onions provide a sweet and savory base that enhances the overall flavor profile.
• 2 1/2 pounds beef stew meat or brisket, cut into chunks: The meat becomes incredibly tender during the long cooking process, offering richness and depth to the stew.
• 2 marrow bones: These impart a rich flavor and a lovely texture to the broth, making it even more nourishing.
• 1 cup dried beans (lima, pinto, chickpeas, red beans): Beans add protein and substance, making the dish hearty and filling.
• 1/2 cup pearl barley or coarse-grain kasha (optional): These grains contribute a lovely chewiness and additional heartiness to the cholent.
• 3 whole garlic cloves: Garlic infuses the stew with its aromatic flavor, enhancing the overall taste.
• 6 eggs (optional): Adding eggs to Cholent not only adds protein, but they also become perfectly hard-boiled in the cooking process.
• 1/2 teaspoon black pepper: A dash of pepper gives warmth without overpowering the other flavors.
• 1 quart low sodium chicken broth: This forms the base of the stew, enriching the flavors and providing moisture.
• 1 tablespoon kosher salt: Essential for enhancing the flavors of all the ingredients.
• 1 1/2 teaspoons paprika: This spice adds a wonderful color and depth to the dish.
• 1 1/2 teaspoons turmeric: Known for its health benefits, turmeric also adds a beautiful golden color.
• 1 teaspoon cumin: Cumin brings an earthy warmth, making the dish even more savory.
• 1/4 teaspoon cayenne (optional): For those who enjoy a bit of heat, cayenne enhances the flavor without making it too spicy.
• 1 kishke (optional): This is a traditional stuffing that some families like to add for additional flavor.
• Water: The amount needed varies; you’ll want enough to cover all the ingredients.

Step by Step Instructions for Cholent

Making Cholent is truly a labor of love, but I promise, the end result is worth every minute. The process is straightforward, and with a bit of patience, you’ll create a dish that warms the hearts of everyone at your table. Let’s dive into the steps!

1. In a large slow cooker (the larger the better!), place the potatoes in a single layer on the bottom of the cooking vessel. Make sure they are evenly spaced to allow for even cooking. The potatoes will absorb all the wonderful flavors from the other ingredients as they cook.
2. Sprinkle the chopped onions over the potatoes. The onions will soften and become sweet during the long cooking process, adding depth to the overall flavor profile of your Cholent.
3. Next, place the beef in a single layer on top of the onions and potatoes. This layering is crucial, as it helps the beef stay moist while infusing flavor into the rest of the dish.
4. Place the two marrow bones in the meat. If you’re adding a kishke, now would be the time to put it in the cooker. The marrow bones will enrich the broth, making it even more flavorful.
5. Rinse the beans clean, checking for any stones or impurities. If using barley or kasha, do the same with the grains. Sprinkle the beans (raw or pre-soaked) and optional grains over the top of the meat. They’ll absorb the flavors and moisture as they cook.
6. Place the three whole garlic cloves into the meat, evenly spaced. The garlic will mellow out during cooking, giving a lovely aroma to your Cholent.
7. Sprinkle the whole mixture with the black pepper. This small step brings in just the right amount of warmth to enhance the dish.
8. If using eggs, rinse them well and tuck them into the meat. The eggs will cook through and add protein to your hearty stew.
9. In a 4-cup container, whisk together the low sodium chicken broth, kosher salt, paprika, turmeric, cumin, and cayenne. This flavorful mixture will serve as the base for your stew.
10. Pour the liquid over the Cholent. Add additional water until all of the beans and pieces of meat are covered. For us, it’s usually another 1 to 2 cups of water in our slow cooker—it will vary; I usually add a bit more liquid if using grains, as they will soak it up.
11. Cover the slow cooker. Cook on low heat for 16 hours. Check occasionally as it’s cooking; add additional water and stir a bit if it’s looking too dry. Most cookers will auto-switch to warm when the cooking is complete. If yours doesn’t, set it to warm until ready to serve.
12. After the long wait, it will look a bit medieval when it’s done cooking! Don’t worry, just dig in, and you’ll see that it’s perfectly cooked below the surface. Peel the eggs before serving the Cholent.
13. To cook this recipe in the oven, layer the ingredients in a large heavy 7 to 8 quart Dutch oven. Make sure you have enough liquid to just cover all ingredients. Cover with lid and cook Cholent at 200 degrees F for 12 to 16 hours.

Making Adjustments

When it comes to making Cholent, it’s all about customization and personal touch. Here are some tips to help you make the most delicious version:

• Storage: Leftover Cholent can be stored in an airtight container in the refrigerator for up to 4 days. Just reheat on low or in the microwave before serving.
• Freezing: Yes, you can freeze Cholent. Portion it into freezer-safe containers and it will keep well for up to 3 months. Thaw overnight in the fridge before reheating.
• Pairing: This dish is perfect with crusty bread or warm challah. The bread will soak up the rich broth beautifully.
• Vegetarian option: You can make a vegetarian version by omitting the meat and using vegetable broth instead. Add in more root vegetables for flavor.
• Spice level: Adjust the cayenne pepper based on your heat preference. Begin with a pinch, and you can always add more later if desired.
• Cooking method: For a quicker version, consider using an Instant Pot, cooking on high pressure for about 60-90 minutes instead of a slow cooker.
• Vegetable additions: Feel free to add in any vegetables you love, like carrots or celery, to enhance the flavor profile.

Side Dish Ideas for Cholent

Serving Cholent is just as important as making it! Here are some ideas to complement this delicious dish:

• Crusty Bread: Freshly baked bread, such as a crusty sourdough or challah, is perfect for soaking up the rich broth and makes a comforting addition.
• Pickles: A side of tangy pickles adds a delightful contrast to the hearty Cholent. Try dill or half-sour varieties for a refreshing bite.
• Salad: A simple green salad with a light vinaigrette can balance the richness of the stew. Opt for fresh greens and seasonal vegetables.
• Roasted Vegetables: Oven-roasted vegetables, such as carrots, zucchini, or Brussels sprouts, make a delightful side that pairs well with Cholent.
• Rice: Serve with a side of fluffy rice to soak up the delicious sauce. Consider flavored rice, such as garlic or lemon.
• Broccoli Salad: A cold broccoli salad with a yogurt dressing can provide a nice crunch and a refreshing contrast to the warm Cholent.
• Coleslaw: A classic coleslaw can bring a crisp texture to your meal, balancing out the hearty flavors beautifully.

FAQ

Conclusion

In conclusion, Cholent is more than just a dish; it’s a comforting embrace in a bowl. Its rich flavors and heartiness make it a perfect meal for any gathering, especially during cold winter days. I encourage you to try making this dish and share it with family and friends. You’ll create lasting memories around the dinner table, as everyone digs into their warm bowls of this cherished tradition.

Cholent

The ultimate comfort food, Cholent is a hearty stew filled with tender meats, flavorful beans, and aromatic spices. Perfect for family gatherings or special occasions, this easy weeknight dinner will warm your soul and satisfy your cravings. Make it tonight for a true taste of tradition!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 17 hours hrs

Total Time 17 hours hrs 20 minutes mins

Course Dinner

Cuisine Jewish

Servings 12 servings

Calories 600 kcal

Equipment

• Whisk
• Wooden Spoon
• Oven
• Peeler
• Chef's Knife
• Mixing Bowl
• Slow Cooker

Ingredients

  

• 2 1/2 pounds large red potatoes peeled and halved
• 2 whole onions chopped
• 2 1/2 pounds beef stew meat or brisket cut into chunks
• 2 pieces marrow bones
• 1 cup dried beans lima, pinto, chickpeas, red beans (not kidney), or a mixture
• 1/2 cup pearl barley or coarse-grain kasha optional - for gluten free, do not use pearl barley
• 3 whole garlic cloves
• 6 pieces eggs optional
• 1/2 teaspoon black pepper (if spice sensitive use 1/4 tsp)
• 1 quart low sodium chicken broth
• 1 tablespoon kosher salt
• 1 1/2 teaspoon paprika
• 1 1/2 teaspoon turmeric
• 1 teaspoon cumin
• 1/4 teaspoon cayenne (if spice sensitive use just a pinch)
• 1 piece kishke (optional - we never add this, but many families like it)
• Water varies

Instructions

 

• In a large slow cooker (the larger the better!), place the potatoes in a single layer on the bottom of the cooking vessel. Make sure they are evenly spaced to allow for even cooking. The potatoes will absorb all the wonderful flavors from the other ingredients as they cook.
• Sprinkle the chopped onions over the potatoes. The onions will soften and become sweet during the long cooking process, adding depth to the overall flavor profile of your Cholent.
• Next, place the beef in a single layer on top of the onions and potatoes. This layering is crucial, as it helps the beef stay moist while infusing flavor into the rest of the dish.
• Place the two marrow bones in the meat. If you're adding a kishke, now would be the time to put it in the cooker. The marrow bones will enrich the broth, making it even more flavorful.
• Rinse the beans clean, checking for any stones or impurities. If using barley or kasha, do the same with the grains. Sprinkle the beans (raw or pre-soaked) and optional grains over the top of the meat. They’ll absorb the flavors and moisture as they cook.
• Place the three whole garlic cloves into the meat, evenly spaced. The garlic will mellow out during cooking, giving a lovely aroma to your Cholent.
• Sprinkle the whole mixture with the black pepper. This small step brings in just the right amount of warmth to enhance the dish.
• If using eggs, rinse them well and tuck them into the meat. The eggs will cook through and add protein to your hearty stew.
• In a 4-cup container, whisk together the low sodium chicken broth, kosher salt, paprika, turmeric, cumin, and cayenne. This flavorful mixture will serve as the base for your stew.
• Pour the liquid over the Cholent. Add additional water until all of the beans and pieces of meat are covered. For us, it’s usually another 1 to 2 cups of water in our slow cooker—it will vary; I usually add a bit more liquid if using grains, as they will soak it up.
• Cover the slow cooker. Cook on low heat for 16 hours. Check occasionally as it’s cooking; add additional water and stir a bit if it’s looking too dry. Most cookers will auto-switch to warm when the cooking is complete. If yours doesn’t, set it to warm until ready to serve.
• After the long wait, it will look a bit medieval when it’s done cooking! Don't worry, just dig in, and you'll see that it's perfectly cooked below the surface. Peel the eggs before serving the Cholent.
• To cook this recipe in the oven, layer the ingredients in a large heavy 7 to 8 quart Dutch oven. Make sure you have enough liquid to just cover all ingredients. Cover with lid and cook Cholent at 200 degrees F for 12 to 16 hours.

Notes

• Tip 1: You will also need a 6-8 quart slow cooker.
• Tip 2: The beans will soften without any pre-soaking due to the long slow cooking process, but they will be easier to digest with a quick soak.
• Tip 3: To soak beans, boil them for 5 minutes, then let them sit in the cooking water for 1 hour.
• Tip 4: Kidney beans are not recommended for slow-cooking.
• Tip 5: Always check your beans for any stones or impurities before cooking.

Keyword Cholent recipe, Jewish comfort food, slow-cooked stew, traditional Cholent

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Meet Lydia James

I’m Lydia! I love the challenge of experimenting with new ingredients and finding creative, delicious ways to use up leftovers. My goal is to make your weeknight cooking feel stress-free, exciting, and full of flavor. I loved the creative process behind this dish, and I really hope it becomes a new favorite in your weekly rotation. I can't wait to hear what you think!