cholent recipe

here’s a traditional Ashkenazi cholent recipe. Cholent is a savory slow-cooked stew for Shabbat, typically started on Friday before sundown and cooked overnight to be eaten for lunch on Saturday.

Please note that this recipe makes about 6-8 servings.

Ingredients:

1. 1 pound (450g) beef stew meat, cut into 2-inch chunks
2. 2 onions, chopped
3. 4 cloves garlic, minced
4. 3 carrots, chopped
5. 2 potatoes, peeled and chopped
6. 1 cup pearl barley
7. 1/2 cup dried kidney beans
8. 1/2 cup dried navy beans
9. 4 eggs (optional, if you like whole eggs in your cholent)
10. 1 teaspoon paprika
11. 1/2 teaspoon ground black pepper
12. 1 teaspoon kosher salt
13. Water to cover
14. 1/4 cup honey or brown sugar (optional, for a touch of sweetness)

Instructions:

1. Soak the beans overnight in plenty of water, or you can use the quick soak method: Rinse the beans, then put them in a large pot, cover with plenty of water, bring to a boil, boil for 2 minutes, then remove from heat and let stand, covered, for 1 hour. Then drain and rinse the beans.
2. In a large frying pan, brown the beef stew meat over medium-high heat. This will seal in the juices and give the meat a nice color. Remove the meat and set it aside.
3. In the same pan, sauté the onions and garlic until the onions are translucent.
4. In a large slow cooker, combine the beef, sautéed onions and garlic, carrots, potatoes, barley, beans, paprika, black pepper, and salt. If you’re using the eggs, nestle them into the mixture. Pour in enough water to cover the ingredients.
5. If you’re using the honey or brown sugar, stir it in now.
6. Cover the slow cooker and set it to low. Allow the cholent to cook for at least 12 hours, or up to 24. The long, slow cooking is what gives cholent its characteristic flavor and texture. Add more water if needed during the cooking process, but remember that part of the idea is for the top to get a bit crusty.
7. Before serving, remove the whole eggs (if used), peel them, and then return them to the pot or slice them to garnish the servings.

Remember to start this process well before Shabbat starts if you’re observing the tradition of not cooking during this time.

Enjoy your cholent!