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Recipe by Menachem Goodman

Oven Pesach Cholent

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Oven Pesach Cholent
Meat Meat
Easy Easy
8 Servings
Allergens

No Allergens specified

5 Hours, 30 Minutes
Diets
- Gluten Free

Swapping out half of the potatoes for butternut squash gives this Pesach cholent a sweet and delicious flavor.

Ingredients

Oven Pesach Cholent

  • 2 cups Haddar Sauteed Onions or other fried onions

  • 3 pounds (1.36 kilogram) russet potatoes, peeled and cubed

  • 1 small butternut squash, peeled and cubed

  • 1–2 pounds (450–910 grams) flanken, or meat of choice

  • 2 tablespoons kosher salt

  • 1 teaspoon black pepper

Directions

Prepare the Oven Pesach Cholent

1.

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

2.

Place all ingredients except for water into a doubled 9×13-inch (23×33-centimeter) baking pan. Add water to cover. Double wrap pan well with aluminum foil and place in preheated oven.

3.

Bake for one hour, then lower the heat to 250 degrees Fahrenheit (120 degrees Celsius) and cook for an additional four hours. Check every hour and add water as needed.

4.

Before Shabbos, add a drop more water to the pan and place it on your blech before Shabbos, or leave in the oven on 200 degrees Fahrenheit (95 degrees Celsius°C) until ready to serve.

Credits

Text, Styling and Photography by Menachem Goodman

Recipe tags

cholent delicious Menachem Goodman sweet
Oven Pesach Cholent

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