← Back to Israel
Cholent
Israel
Made every Friday before Shabbat. Jewish law forbids cooking on Shabbat — cholent stays warm in the oven overnight.
Jewish Shabbat stew — beef, potatoes, barley and beans slow-cooked overnight in a sealed pot, ready for the Shabbat midday meal. The oldest Jewish dish still eaten regularly.
Prep
20 mins
Cook
480 mins
Difficulty
Easy
Calories
415 kcal
Serves
6
Calories are an estimate based on ingredients used
Ingredients
600gbeef brisket or short ribs
300gpotatoes, quartered
200gdried beans, soaked
150gpearl barley
2onions, quartered
4 clovesgarlic
2 tbsppaprika
salt and pepperto season
Method
1
Brown beef. Layer all ingredients in a heavy pot. Add water to cover.
2
Seal tightly. Cook at 120°C for 8 hours or overnight.
3
Serve straight from the pot.
Chef's Tip
The slow overnight cook is what gives cholent its characteristic unified, unctuous texture.
Couldn't load comments right now — please refresh.
Leave a Comment
Your email address will not be published. Required fields are marked *
You may also like
More recipes you might enjoy
Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.