Cholent
חולנט
The iconic Ashkenazi slow-cooked Shabbat stew, left on the fire from Friday before sundown through Saturday lunch. Born in the medieval Jewish communities of Europe, cholent allowed observant Jews to eat a hot meal on Shabbat without violating the prohibition against cooking.
Ingredients
- •500g beef brisket or chuck, cubed
- •1 cup dried kidney beans, soaked overnight
- •1 cup pearl barley
- •4 large potatoes, peeled and halved
- •2 marrow bones
- •1 large onion, roughly chopped
- •4 cloves garlic
- •2 tbsp paprika
- •1 tbsp cumin
- •Salt and black pepper
- •2 tbsp vegetable oil
- •3 cups hot beef broth
Instructions
- 1
Soak beans overnight. Drain and set aside.
- 2
Heat oil in a large heavy pot. Brown the beef cubes on all sides, season generously with salt, pepper, and paprika.
- 3
Add onion and garlic, cook 3 minutes until softened.
- 4
Layer in the beans, barley, and potatoes around the meat. Add marrow bones.
- 5
Pour hot broth over everything — liquid should just cover.
- 6
Bring to a boil, then reduce to the lowest heat possible. Cover tightly.
- 7
Cook on lowest heat for 12–16 hours (or place in a 100°C oven overnight). Do not lift the lid!
- 8
Serve directly from the pot on Shabbat day.
Kosher notes
Use kosher-certified beef. Vegetarian version: replace meat with extra beans and mushrooms.
Comments (0)
No comments yet — be the first to share.