Cholent is a traditional Shabbat dish, because it is designed to be cooked very
slowly. It can be started before Shabbat and is ready to eat for lunch the next
- 2 pounds fatty meat (brisket or stewing beef)
- 2 cups dry beans (navy beans,
great northern beans, pintos or limas).
- 1 cup barley
- 6 medium potatoes
- 2 medium onions
- 2 tablespoons flour
- 3 tablespoons oil
- Garlic, pepper and paprika to taste
- Water to cover
- Soak the beans and barley until they are thoroughly softened.
- Sprinkle the flour
and spices on the meat and brown it lightly in the oil.
- Cut the potatoes into large chunks.
- Slice the onions.
- Put everything into a Dutch
oven and cover with water. Bring to a boil on the stove top, then put in the oven
at 250 degrees F before Shabbat begins.
- Check it in the morning, to make sure there is enough water to keep it from burning
but not enough to make it soggy. Other than that, leave it alone.
- By lunch time
Shabbat afternoon, it is ready to eat.
This also works very well in a crockpot on the low setting, but be careful not
to put in too much water.