Cholent

Cholent is a traditional Jewish stew that’s slow-cooked to perfection, making it the ultimate comfort food for cold days or special family gatherings. This hearty, one-pot dish is typically made with meat, beans, potatoes, and barley, simmered together overnight to develop rich, deep flavors. Cholent is often prepared on Friday before the Sabbath and left to cook slowly, allowing the flavors to meld together by Saturday lunchtime. The beauty of cholent is its versatility—you can adjust the ingredients to suit your tastes or dietary preferences. Whether you add chunks of beef, chicken, or keep it vegetarian, the result is always a warming, satisfying stew that’s full of savory goodness. The long cooking process gives the dish its signature rich texture and depth of flavor, making it a comforting meal that’s perfect for feeding a crowd or enjoying over several days.

Ingredients:

• 1 lb (450g) beef stew meat or brisket, cut into chunks (or substitute with chicken thighs for a lighter version)
• 1 cup dried beans (kidney beans, chickpeas, or a mix of beans)
• 1/2 cup pearl barley
• 3 large potatoes, peeled and cut into chunks
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and cut into chunks
• 1-2 tablespoons tomato paste
• 6 cups beef broth (or vegetable broth for a lighter, vegetarian version)
• 1 tsp paprika
• 1/2 tsp ground cumin (optional)
• 1/2 tsp dried thyme or rosemary
• Salt and pepper, to taste
• 1-2 tablespoons olive oil (for browning meat)
• 1/2 tsp sugar (optional, to balance acidity)
• 1 bay leaf

Instructions:

1. Prepare the Beans: If using dried beans, place them in a large bowl and cover with water. Let them soak for at least 6 hours or overnight. Drain and set aside. If you’re short on time, you can use canned beans instead (drain and rinse before adding).
2. Brown the Meat: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat or brisket chunks and brown them on all sides. This step adds flavor to the meat and helps deepen the overall taste of the cholent.
3. Sauté the Vegetables: Once the meat is browned, remove it from the pot and set it aside. In the same pot, add the chopped onions and carrots, and cook for about 5 minutes until they begin to soften. Add the garlic and sauté for another minute until fragrant.
4. Assemble the Cholent: Return the browned meat to the pot. Add the soaked (and drained) beans, pearl barley, potatoes, tomato paste, paprika, cumin (if using), thyme, bay leaf, and a pinch of salt and pepper. Pour in the beef broth (or vegetable broth for a lighter option) until the ingredients are just covered with liquid. Stir to combine. If you like a slightly sweeter cholent, you can add a teaspoon of sugar at this stage to balance the acidity.
5. Slow Cook: Bring the mixture to a simmer, then reduce the heat to low. Cover the pot tightly and let the cholent cook for 6-8 hours on the stovetop, or transfer the pot to a 250°F (120°C) oven to cook slowly for 6-8 hours. Cholent is traditionally cooked overnight, so if you’re making it in the evening, let it cook while you sleep for a deliciously tender result in the morning.
6. Final Seasoning: Check the cholent about halfway through cooking and add more broth or water if needed to ensure it doesn’t dry out. Taste and adjust the seasoning with more salt and pepper if necessary.
7. Serve: Once the cholent is done, the meat should be tender, the beans fully cooked, and the potatoes soft. Serve the cholent hot, with fresh bread or challah on the side for dipping.