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Cholent

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!
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Prep Time 20 minutes
Cook Time 17 hours
Total Time 17 hours 20 minutes
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