Is Jewish Cholent healthy?

Cholent is a very hearty and energy-dense meal. It offers a good balance of protein from beef, complex carbohydrates from potatoes and barley, and high fiber from beans. While it can be high in calories and fat, it's a nourishing, whole-food-based dish perfect for a satisfying meal.

Can I make cholent in the oven instead of a slow cooker?

Yes, absolutely. Assemble the cholent in a large, heavy-bottomed Dutch oven with a tight-fitting lid. Bring it to a simmer on the stovetop, then cover and transfer to an oven preheated to 225°F (110°C). Cook for 10-12 hours.

What is kishke and is it necessary?

Kishke, also known as stuffed derma, is a traditional Ashkenazi Jewish sausage typically stuffed with a mixture of flour or matzo meal, schmaltz (rendered chicken or goose fat), and spices. It is completely optional but adds a unique, rich flavor and texture to the cholent.

Why did my cholent come out too watery or too thick?

If it's too watery, you can remove the lid for the last hour of cooking to allow some liquid to evaporate. If it's too thick, simply stir in a bit of hot beef broth or water until it reaches your desired consistency.

Can I use canned beans instead of dried beans?

While dried beans are traditional and yield a better texture, you can use canned beans in a pinch. Use about 4 cans (15-oz each), rinsed and drained. Add them during the last 2 hours of cooking to prevent them from turning to mush.

Home / Recipes / jewish_american / Jewish Cholent

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Jewish Cholent

RATING

4.6/5(118)

TASTE SCORE

8/10

A rich and savory slow-cooked stew, traditionally prepared for the Jewish Sabbath. Tender beef, hearty beans, potatoes, and barley meld together overnight into a deeply flavorful one-pot meal.

PREP

25m

COOK

720m

SERVES

1.5 CUPS

1233 cal

SERVINGS

INSTRUCTIONS

6 steps. 720 minutes total.

6 STEPS

1
Step 1
- a.Soak the Beans
- b.Place the dried kidney and pinto beans in a large bowl. Cover with at least 3 inches of cold water.
- c.Let the beans soak for a minimum of 8 hours, or preferably overnight.
- d.After soaking, drain the beans completely and rinse them thoroughly under cold water.
2
Step 2
- a.Sear Beef and Sauté Aromatics
- b.Pat the beef cubes dry with paper towels. Season them generously with 1 tsp of salt and 1/2 tsp of black pepper.
- c.Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering.
- d.Working in batches to avoid overcrowding, sear the beef on all sides until a deep brown crust forms, about 5-7 minutes per batch. Transfer the seared beef to a plate and set aside.
- e.Reduce the heat to medium. Add the chopped onions to the same skillet, scraping up any browned bits from the bottom. Sauté for 8-10 minutes until softened and deeply golden.
- f.Add the minced garlic and cook for another 60 seconds until fragrant.
3
Step 3
- a.Layer the Cholent
- b.In a 6-quart or larger slow cooker, spread the drained and rinsed beans in an even layer on the bottom.
- c.Sprinkle the rinsed pearl barley over the beans.
- d.Arrange the potato chunks in a single layer over the barley.
- e.Place the seared beef cubes on top of the potatoes. If using, add the beef marrow bone to the center of the pot.
- f.Spoon the sautéed onions and garlic evenly over the beef.
4
Step 4
- a.Add Liquid and Seasonings
- b.In a medium bowl, whisk together the beef broth, sweet paprika, smoked paprika, brown sugar, the remaining 1 tsp of salt, and 1/2 tsp of black pepper until well combined.
- c.Pour this liquid mixture evenly over the layered ingredients in the slow cooker. The liquid should come up to almost cover the contents.
- d.If using kishke, place it on top of all the other ingredients.
5
Step 5
- a.Slow Cook
- b.Cover the slow cooker with its lid. Set it to the LOW setting.
- c.Cook for 10 to 12 hours, or overnight. Avoid lifting the lid during cooking, as this releases heat and moisture.
- d.The cholent is ready when the stew is thick, the beans are creamy, and the meat and potatoes are fall-apart tender.
6
Step 6
- a.Serve
- b.Before serving, gently stir the cholent to combine the layers. If you used a marrow bone, you can scoop out the rich marrow and stir it into the stew.
- c.Taste and adjust seasoning with more salt and pepper if needed.
- d.Ladle the hot cholent into bowls and serve immediately.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Searing the meat is crucial. It develops a deep, savory flavor base (the Maillard reaction) that you can't get otherwise.
2
For easy cleanup, use a slow cooker liner. The long cooking time can cause starches to stick firmly to the pot.
3
Resist the urge to stir! Cholent develops its characteristic flavor from the long, slow melding of the layered ingredients.
4
Cholent is famously even better the next day. The flavors continue to deepen as it sits.
5
If you don't have a slow cooker, use a heavy Dutch oven with a tight-fitting lid. Cook in an oven preheated to 225°F (110°C) for 10-12 hours.

RECIPE VARIATIONS

Adapt it for your goals.

Vegetarian

Replace the beef with 2 lbs of cremini mushrooms (halved or quartered) and 1 lb of seitan. Use a rich vegetable broth instead of beef broth.

Spicier

Add 1/2 teaspoon of cayenne pepper or a whole dried chili (like an ancho or guajillo) to the broth mixture for a gentle, warming heat.

Different Grains

Substitute the pearl barley with an equal amount of wheat berries or spelt for a slightly different texture and nutty flavor. Ensure they are rinsed well.

Add Sweetness

For a sweeter, Eastern European-style cholent, add 2-3 tablespoons of honey or silan (date syrup) and a handful of pitted prunes to the pot before cooking.

HEALTH BENEFITS

Why this is on our healthy list.

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Excellent Source of Protein

The combination of beef and beans provides a high-quality protein punch, essential for muscle repair, growth, and overall body function.

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High in Dietary Fiber

With a generous amount of beans and barley, this stew is rich in dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.

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Provides Sustained Energy

The complex carbohydrates from potatoes, beans, and barley are digested slowly, providing a steady release of energy that keeps you feeling full and satisfied for hours.

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Rich in Iron

Beef is a significant source of heme iron, a form that is easily absorbed by the body. Iron is crucial for preventing anemia and maintaining energy levels.

QUESTIONS?

Frequently asked questions

A typical 1.5 cup serving of this Jewish Cholent contains approximately 650-750 calories. The exact number can vary based on the fat content of the beef and optional additions like kishke or marrow bone.

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Jewish Cholent

For 6 servings

6 steps. 720 minutes total.

Step 1

Step 2

Step 3

Step 4

Step 5

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