Traditional Jewish Cholent Recipe

Ingredients

1 lb chuck roast or brisket, cut into chunks
2 onions, diced
4 cloves of garlic, minced
4 large potatoes, peeled and cubed
1 cup of barley
1 cup of dried beans, soaked overnight
4 large carrots, peeled and sliced
1 tablespoon of paprika
1 tablespoon of cumin
2 tablespoons of honey
4 eggs (optional)
Salt and pepper to taste
6 cups of water

Steps and instructions

Place the soaked beans and barley at the bottom of a large slow cooker.
Add the diced onions, minced garlic, and sliced carrots on top of the beans and barley.
Place the cubed potatoes and chunks of meat on top of the vegetables.
In a small bowl, combine the paprika, cumin, honey, salt, and pepper. Mix well to create a spice mixture.
Rub the spice mixture all over the chunks of meat, ensuring each piece is well coated.
If using, nestle the eggs in their shells among the other ingredients in the slow cooker.
Pour the water into the slow cooker, ensuring all ingredients are covered.
Set the slow cooker on low and cook for at least 12 hours, or overnight. The longer the cholent cooks, the better the flavors will meld together.
Before serving, remove the eggs, peel them, and slice them. Add them back into the cholent, or serve them on the side.
Stir the cholent well before serving to ensure all ingredients are combined.

Tools for making

Slow cooker - A large slow cooker is needed to cook the cholent slowly and evenly.
Cutting board - A sturdy cutting board is required for chopping the onions, garlic, and vegetables.
Knife - A sharp knife is necessary for cutting the meat, onions, garlic, and vegetables into the desired sizes.
Small bowl - A small bowl is needed to mix the spices and honey together.
Measuring cup - A measuring cup will be used to accurately measure the barley, dried beans, and water.
Spoon or spatula - A spoon or spatula will be used for mixing the ingredients together and stirring the cholent while it cooks.

Recipe variations

Vegetarian Option: Replace the meat with additional vegetables such as mushrooms, sweet potatoes, and butternut squash.
Spicy Variation: Add a diced jalapeno or red pepper flakes to give the cholent a kick of heat.
Smoky Twist: Add smoked paprika or a few drops of liquid smoke for a smoky flavor.
Herb-infused: Add fresh herbs like rosemary, thyme, or parsley to enhance the aroma and taste.
Root Vegetable Delight: Swap the potatoes for a mix of turnips, parsnips, and rutabagas for a different flavor profile.
Bean Variety: Experiment with different types of dried beans like kidney beans, black beans, or navy beans.
Additional Proteins: Include other proteins like chicken thighs, sausages, or lamb chops for added variety.
Grain Swap: Substitute barley with rice, quinoa, or farro to switch up the texture.
Custom Spice Blend: Create your own spice blend using your favorite flavors like turmeric, cinnamon, or coriander.
Slow Cooker Hack: If you don't have a slow cooker, you can cook the cholent on the stovetop in a heavy-bottomed pot on low heat for several hours, stirring occasionally.

Recipe overview

Cholent is a traditional Jewish stew that is typically cooked slowly overnight, making it the perfect dish to serve for Sabbath lunch. This hearty and comforting dish is prepared on Friday before sunset and allowed to cook on low until the next day. The long cooking process results in tender, melt-in-your-mouth chunks of meat and beautifully melded flavors from the combination of beans, barley, potatoes, and spices. This recipe includes optional eggs, which become browned and flavorful during the long cooking process. Expect a comforting, flavorful stew that has been a beloved staple for centuries. Enjoy the process of slow, overnight cooking and the delightful aromas that will fill your kitchen with this Cholent recipe.

Common questions

Can I use a different type of meat?
Yes, you can use a different type of meat such as beef stew meat or lamb instead of chuck roast or brisket. Adjust the cooking time accordingly based on the type of meat you choose.
Can I use canned beans instead of dried beans?
While it is recommended to use dried beans that have been soaked overnight, you can use canned beans as a time-saving alternative. Drain and rinse the canned beans before adding to the cholent.
Can I make this recipe on the stovetop instead of a slow cooker?
Yes, you can make cholent on the stovetop. Use a heavy-bottomed pot with a tight-fitting lid. Bring the ingredients to a boil on high heat, then reduce the heat to low and simmer for several hours, checking occasionally to ensure it doesn't dry out.
Can I freeze the leftovers?
Yes, cholent freezes well. Allow it to cool completely, then transfer it to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Can I add other vegetables to the cholent?
Certainly! Cholent is a versatile dish, and you can add other vegetables like celery, parsnips, or sweet potatoes according to your preference. Just ensure they are cut into similar-sized pieces as the other ingredients.

Serving dishes and utensils

Slow cooker - A slow cooker is essential for cooking the cholent over a long period of time.
Cutting board - A cutting board is needed for preparing the vegetables and meat.
Knife - A knife is necessary for cutting the onions, garlic, potatoes, and meat.
Measuring cups - Measuring cups are needed to accurately measure the barley, dried beans, and water.
Mixing bowl - A mixing bowl is used to combine the spices and honey to create the spice mixture.
Spatula - A spatula is helpful for stirring the cholent while it cooks.
Slow cooker liner - Using a slow cooker liner can make cleanup easier.
Potato peeler - A potato peeler is necessary for peeling the potatoes and carrots.
Serving spoon - A serving spoon is needed for serving the cholent onto plates or bowls.
Egg slicer - An egg slicer can be useful for slicing the boiled eggs, if desired.

Origin stories

Cholent is a traditional Jewish stew, designed to adhere to Jewish laws that prohibit cooking on the Sabbath. This long-simmering stew is typically prepared on Friday and left to cook overnight until it's ready for the Sabbath lunch. The beauty of cholent lies in its variability; the ingredients often differ based on the region. Ashkenazi Jews from Eastern Europe usually incorporate barley, beef, and potatoes, while Sephardic Jews from the Mediterranean and the Middle East might use rice, lamb, and a variety of spices. Despite the differences in ingredients, the essence of cholent remains the same: a warm, hearty stew that symbolizes the community and tradition, enjoyed after returning from the synagogue on the Sabbath.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.