Cholent

"Cholent is a traditional meat stew made by many Jewish families every Sabbath. It is prepared on Friday afternoon - rarely measured, so all measurements listed are approximate - and cooks slowly until it is served at lunch on Saturday. I would consider this a basic Ashkenazi cholent, with the flavors of the meat and the onion being dominant. it is open to interpretation, of course, and I often modify the flavors and ingredients depending on my mood. The optional additions are some I've encountered, feel free to add your own!"
 
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Ready In:
20hrs 20mins
Ingredients:
11
Serves:
6
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ingredients

  • 1 lb beef flank steak, cubed
  • 1 cup dried beans, one variety or mixed
  • 1 cup pearl barley
  • 2 yellow onions, cut in quarters
  • 6 red potatoes, peeled or scrubbed with skin on
  • salt, pepper, onion powder to taste (you'll need a lot more than you think)
  • 1 (14 ounce) can baked beans (optional)
  • 1 slice kishka (optional)
  • 3 tablespoons honey (optional)
  • 2 tablespoons ketchup (optional)
  • 1 teaspoon chili powder (optional)
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directions

  • Combine ingredients in crockpot or a dutch oven, cover with water and cook on low for 20 hours or so!

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RECIPE SUBMITTED BY

<p>Really love food - eating it, cooking it, reading about it. &nbsp;I have 3 little boys who I love to pieces and only sometimes want to hide from. Other things that make me happy: sunshine, the smell of freshly mown grass, horseback riding, New York City on the first warm day of spring (everyone is smiling), bergamot, long walks, fresh flowers, summer nights, crossword puzzles, Pearl Jam, history books, footsie pajamas, sunscreen that smells like vacation, anything reminiscent of Audrey Hepburn, peace and quiet. Dislikes: misspelled words on signs and menus, math, whining, being barefoot indoors, feeling cold, the squeaky feeling of glassware when it comes out of the dishwasher, the sound of teeth biting down on an ice cube, and sportscenter.&nbsp;</p>
 
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