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Cholent

A traditional slow-cooked Jewish stew with tender beans, beef brisket, and aromatic spices, perfect for a cozy family meal.
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Prep Time 20 minutes
Cook Time 12 hours
Total Time 12 hours 20 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Jewish
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup dried white beans
  • 1 large onion diced
  • 2 cloves garlic minced
  • 1 lb beef brisket cut into chunks
  • 3 medium potatoes peeled and cubed
  • 2 large carrots sliced
  • 4 cups beef broth
  • 2 tsp paprika
  • 1 tsp cumin
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • 1 bay leaf

Equipment

  • Large pot or slow cooker
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Serving spoon

Method
 

  1. Soak the dried white beans in water overnight to soften and reduce cooking time.
  2. Heat 1 tbsp olive oil in a large pot over medium heat, add the diced onion and minced garlic, and cook until softened and fragrant, about 5 minutes.
  3. Add the beef brisket chunks to the pot and brown on all sides, about 7 minutes, to develop rich flavor.
  4. Layer the soaked beans, cubed potatoes, and sliced carrots over the browned meat in the pot.
  5. Sprinkle 2 tsp paprika, 1 tsp cumin, salt, and pepper over the layered ingredients.
  6. Pour in 4 cups of beef broth until all ingredients are fully submerged.
  7. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 12 hours to develop deep flavors.
  8. Remove the bay leaf and serve the cholent hot, garnished with fresh herbs if desired.

Notes

Make cholent ahead of time and cook overnight for maximum flavor. Serve with crusty bread or pickled vegetables for a delicious contrast.