Cholent

Nitra Ladies Auxiliary Nitra Ladies Auxiliary
5.0 (2 reviews)

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.)

2h 14
Easy Meat

Contains: Gluten

Directions

Make the Cholent

  1. In an eight-quart pot, sauté onion and garlic in oil until transparent (optional).

  2. Add potatoes and meat and sauté for an additional 10 minutes.

  3. Add remaining ingredients, bring to a boil.

  4. 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.)

Credit

Variations:

Two chicken quarters can be used instead of turkey or beef.

Description:

Photography and Styling by Baila Rochel Leiner

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cholent chulent complex carbs Jewish cuisine jewish food jewish foods meat shabbat Shabbos stew stews stove top
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Faigy Breuer •

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