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Ah, cholent. Simple ingredients – meat, potatoes, beans and barley – but yet there may be no traditional Ashkenazic food that is more of an acquired taste. If you’ve never made cholent before, or haven’t yet found that perfect go-to preparation, try out this basic recipe from the Heimishe Cookbook. Please note: this cholent is prepared on the stove before Shabbat, not overnight in a slow cooker as many have become accustomed to doing. (No Jewish food is more versatile than cholent. Read more about successful substitutions and tips to help you prepare the perfect cholent.)
1 large onion, diced
3 cloves garlic, minced
1/4 cup oil
2-3 potatoes, cubed
1 pound turkey chunks or beef stew
1/2 pound chopped gizzards (optional)
1 and 1/2 pounds beans (Glicks Navy, pinto or cholent mix)
1/4 cup barley, such as Glicks Pearl Barley (optional)
1/2 cup Heaven & Earth Ketchup (optional)
1 and 1/2 teaspoons salt
3 and 1/2 quarts water
In an eight-quart pot, sauté onion and garlic in oil until transparent (optional).
Add potatoes and meat and sauté for an additional 10 minutes.
Add remaining ingredients, bring to a boil.
Reduce the heat and cook for two hours. (If desired, prepare a cholent kugel and cook it right inside your cholent pot. Add it halfway through the baking time.)
Photography and Styling by Baila Rochel Leiner
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