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Cholent is a beloved slow-cooked stew, deeply rooted in Ashkenazi Jewish traditions. This comforting dish is traditionally prepared on Friday before sundown and left to simmer until the Sabbath lunch, providing a warm and nourishing meal without the need to cook during the day of rest. The beauty of cholent lies in its simplicity and the rich flavors that develop over time, making it a staple for Sabbath meals. Passed down through generations, cholent embodies the essence of home and family gatherings, offering a taste of history with every bite.
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Prep Time 20 minutes
Cook Time 16 hours
Total Time 16 hours 20 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Ashkenazi Jewish
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons vegetable oil for browning
  • 2 pounds beef brisket cut into chunks
  • 2 cups dried beans such as kidney or pinto, rinsed and soaked overnight
  • 1 cup pearl barley rinsed
  • 4 large potatoes peeled and quartered
  • 2 large onions chopped
  • 4 cloves garlic minced
  • 1 tablespoon paprika sweet or smoked
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt to taste
  • 6 cups beef broth or water
  • 3 tablespoons tomato paste

Method
 

Preparation
  1. In a large skillet, heat vegetable oil over medium-high heat. Add the beef brisket chunks and brown them on all sides. Remove and set aside.
  2. In the same skillet, add the onions and garlic; sauté until golden and fragrant.
Assembly
  1. In a large slow cooker or heavy pot, layer the beans and barley at the bottom.
  2. Add the browned beef on top, followed by the potatoes, sautéed onions, and garlic.
  3. Sprinkle paprika, black pepper, and salt over the ingredients.
  4. In a bowl, mix the beef broth with tomato paste until well combined, then pour over the stew until all ingredients are submerged.
Cooking
  1. Cover the pot with a lid and set to low heat. Allow the cholent to cook overnight, for approximately 16 hours, or until the beans are tender and the flavors have melded beautifully.
  2. Check occasionally to ensure there is enough liquid; add more broth or water if necessary.

Notes

For a vegetarian version, omit the beef and use vegetable broth instead. Store leftovers in an airtight container in the refrigerator for up to 3 days.