Quirky Foodster
  1. Back

Mains

Cholent (Slow-Cooked Sabbath Stew)

★ ★ ★ ★ ★ (0)
20 min (plus overnight soaking)
Prep
12–18 hrs
Cook

Ingredients

  • 500 g (1 lb) beef brisket or stewing beef, cubed
  • 200 g (1 cup) dried beans (kidney or pinto), soaked overnight
  • 100 g (1/2 cup) pearl barley
  • 4 potatoes, peeled and halved
  • 1 onion, sliced
  • 2 tbsp paprika
  • 1 tbsp tomato paste
  • 1 litre (4 cups) water or beef stock

Method

  1. Layer the sliced onion at the bottom of a heavy pot or slow cooker.
  2. Add the soaked beans, barley, potatoes and beef on top.
  3. Stir paprika and tomato paste into the water or stock, then pour over the ingredients until just covered.
  4. Bring to a boil on the stovetop, then cover tightly.
  5. Transfer to a very low oven (about 110°C / 225°F) or slow cooker on low, and cook for 12 to 18 hours, traditionally overnight.
  6. Serve hot the next day, straight from the pot.

Introduction: Designed to cook overnight without requiring work on the Sabbath, Cholent is a hearty stew of beans, barley, potatoes and meat, left simmering from Friday afternoon until Saturday lunch, a beloved weekly tradition.

Cultural Background: Designed to cook overnight without requiring work on the Sabbath, Cholent is a hearty stew of beans, barley, potatoes and meat, left simmering from Friday afternoon until Saturday lunch, a beloved weekly tradition.

Tips: A tightly sealed lid is essential to prevent the liquid from evaporating during the very long, slow cooking time.

Variations: Some families add a whole egg in its shell (called a beid) or kishke (stuffed derma) to cook alongside the stew. Not authentically vegetarian; a vegetarian cholent made with extra beans, vegetables and mushrooms in place of meat is a genuine modern variation.

Storage: Refrigerate leftovers in an airtight container for up to 3 days.

Reheating: Reheat gently on the stovetop over low heat, adding a splash of water or stock as needed.

FAQs:

Q: Can cholent be made in a slow cooker?

A: Yes, a slow cooker is a very common modern method for preparing it.

Q: Why is it cooked so long?

A: The dish is designed to cook unattended from before the Sabbath begins until it is served the next day.

© Arscale 2026