Cholent D Or


Cholent image

The overnight Jewish stew, cholent, is typically started on Friday afternoon and allowed to cook overnight to be eaten at noon on the Sabbath. It is a flavorful, comforting slurry of beef short ribs, beans, potatoes, onions, honey and smoked paprika. This version is made in a slow cooker so those observing Sabbath need not tend to it.

Recipe From

Provided by Joan Nathan

Categories     dinner, main course

Time 15h

Yield 6 to 8 servings

Number Of Ingredients: 12

2 medium potatoes, peeled and cut into 1 1/2-inch chunks
1 medium onion, peeled and cut into 1 1/2-inch chunks
1/2 to 1 pound boneless beef short ribs, cut in 1 1/2-inch chunks
Pepper, to taste
3/4 cup pearl barley
1/3 cup dried kidney beans
1/3 cup dried navy beans
1/3 cup dried cranberry beans
3 cups chicken or beef broth
2 tablespoons honey or molasses
2 tablespoons smoked paprika
Salt to taste
UnsaturatedFat5 grams
Carbohydrate42 grams
Fat9 grams
Fiber9 grams
Protein17 grams
SaturatedFat4 grams
Sodium585 milligrams
Sugar7 grams
TransFat0 grams


  • Line the bottom of a slow cooker with the potatoes, the onion and then the short ribs, sprinkling the meat with pepper to taste.
  • Scatter the barley and the beans on top, then pour on the broth and the honey or molasses. Sprinkle with the paprika and salt to taste. Add enough water to cover all the ingredients. Cook on low for 12 to 15 hours, stirring occasionally (except during Shabbat, for those who observe it), adding more water if necessary. The longer the cholent cooks, the better it will be.


Funky Cholent image

Cholent is a Saturday lunch standard in many Jewish homes. Every family has their signature cholent. This recipe took me twelve years to perfect, and includes secrets I learned from ten different families. Cholent is meant to be experimented with. Some interesting additions you may want to try are soy sauce, honey, Mrs. Dash®, paprika, or left-over beef gravy.

Recipe From

Provided by basg101

Categories     Everyday Cooking

Time 14h

Yield 8

Number Of Ingredients: 14

2 teaspoons vegetable oil
1 large onion, chopped
2 cloves garlic, chopped
1 pound beef stew meat, cubed
5 large potatoes, cubed
1 sweet potato, cubed
1 (16 ounce) can baked beans
1 tablespoon ketchup
1 tablespoon barbecue sauce
1 tablespoon prepared yellow mustard
2 teaspoons dry onion soup mix
2 teaspoons seasoned salt
1 teaspoon steak seasoning
½ cup pearl barley
Calories463.6 calories
Carbohydrate64.6 g
Cholesterol49.3 mg
Fat13.1 g
Fiber9.9 g
Protein24.2 g
SaturatedFat4.8 g
Sodium680.5 mg
Sugar8.2 g


  • Heat the oil in a large soup pot over medium heat; cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Add the beef stew meat, and quickly brown the pieces on all sides. Stir in the potatoes, sweet potato, baked beans, ketchup, barbecue sauce, mustard, onion soup mix, seasoned salt, and steak seasoning, and pour in enough water to cover. Bring the mixture to a boil, reduce to a simmer, and cook on low heat until the beef is tender, 1 1/2 to 2 hours, stirring occasionally.
  • Stir in the pearl barley, and transfer the stew to a slow cooker set on Low until the barley is tender, about 12 hours.


Classic Chulent image

This is a traditional Jewish food that is served for Sabbath lunch. Its origin is unknown, but it has been traced back to the early 1200's! You can leave it overnight- the longer it cooks for the better it tastes!

Recipe From

Provided by Niki11784

Categories     100+ Everyday Cooking Recipes

Time 8h15m

Yield 8

Number Of Ingredients: 14

½ pound cubed beef brisket
6 potatoes, diced
¼ cup dry kidney beans
½ cup barley
1 onion, chopped
2 cloves garlic, minced
2 tablespoons honey
1 tablespoon ketchup
1 tablespoon barbeque sauce
1 tablespoon soy sauce
1 tablespoon onion soup mix
1 tablespoon salt
¼ teaspoon ground black pepper
½ teaspoon paprika
Calories266.8 calories
Carbohydrate48.8 g
Cholesterol11.7 mg
Fat4.5 g
Fiber7 g
Protein9.5 g
SaturatedFat1.7 g
Sodium1086.4 mg
Sugar8 g


  • Combine the beef brisket, potatoes, kidney beans, barley, onion, garlic, honey, ketchup, barbeque sauce, soy sauce, onion soup mix, salt, pepper, and paprika in a 6-quart slow cooker. Cook on High for 1 hour. Then, turn to Low and continue cooking for another 7 hours.


Edith Klein's Cholent image

Recipe From

Provided by Florence Fabricant

Categories     dinner, casseroles, one pot, main course

Time 8h30m

Yield Eight servings

Number Of Ingredients: 11

1 pound dried Great Northern beans
1/4 cup chicken fat or vegetable oil
2 large onions, chopped
3 shallots, chopped
3 cloves garlic, chopped
2 1/2 pounds boneless flanken or brisket, in 2-inch chunks
1/2 pound pastrami, in one piece
1 tablespoon Hungarian paprika
1 tablespoon honey
1/2 cup pearl barley
Salt and freshly ground black pepper
UnsaturatedFat10 grams
Carbohydrate31 grams
Fat20 grams
Fiber7 grams
Protein43 grams
SaturatedFat8 grams
Sodium721 milligrams
Sugar7 grams


  • Place beans in a bowl, cover with cold water to a depth of 2 inches and allow to soak at least 4 hours or overnight.
  • Heat fat or oil in a large, heavy casserole. Add onions and shallots and saute until golden. Stir in garlic and cook for about a minute. Remove the vegetables from the pan with a slotted spoon, draining them well, and set aside.
  • Brown chunks of beef lightly in the fat and remove them.
  • Preheat oven to 400 degrees.
  • Cut pastrami into 1-inch cubes and stir them into the fat, then stir in the paprika and honey. Return onions, shallots, garlic and beef to casserole. Stir in barley. Drain beans and add them.
  • Add 6 cups boiling water to casserole. Cover and place in oven. Bake for 30 minutes.
  • Reduce heat to 250 degrees and bake 30 minutes longer. Remove lid, season to taste with salt and pepper, then cover casserole with a piece of aluminum foil and replace the lid. Place in oven and allow to bake 7 to 8 hours or overnight.

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