Recipe by My Kosher Recipe Contest

Award Winning Cholent with Beef and Lamb

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Meat Meat
Easy Easy
10 Servings


- Gluten - Egg
12 Hours

No Diets specified

Submitted by Lawrence Margolin

I have been making this cholent for several years, and I have entered it into cholent competitions and won 2 years. Everyone I have made this for loves it, because it is a simple recipe with a lot of meat and flavor.


Main ingredients

  • 1/2 pound barley

  • 1/2 pound cholent mix beans

  • 2 large potatoes, diced

  • 2 large white onions, diced

  • 1 tablespoon kosher salt

  • 1 tablespoon butcher cracked (or ground) black pepper

  • 1 pack beef flanken, approximately 1 and 1/4 pounds (cut into small pieces)

  • 1 pack lamb breast, approximately 1 pound (cut meat off the bones and into small pieces), use meat and bones

  • 1 piece beef kielbasa (cut into small pieces)

  • 1 pack kishka (cut into half slices)

  • water


Prepare the Cholent


Use either a 6- or 7-quart crock pot. Put in barley, beans, potatoes, onions, salt and pepper.


Add 1 quart of water to mix the salt and pepper around.


Add in the flanken, lamb, kielbasa. Layer the kishka on top.


Add water to fill crock pot (approximately 1 and 1/2 – 2 quarts). Cover and turn on to cook.


I like to put it up Thursday night in a crock pot that has 3 on settings (High, Low, Keep Warm). Put on Low and come Friday morning, stir around a bit and lower to Keep Warm. Leave till you serve Shabbat lunch.

If you have a crock pot with 2 on settings (High and Low), put up later Friday afternoon on Low and serve Shabbat lunch.
Award Winning Cholent with Beef and Lamb

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