20 hrs 45 mins
Caryn Gale's Note:
Cholent is a meal made mostly by orthodox Jews. Since orthodox Jews do not cook on the Sabbath, but they want to eat something warm, this is the perfect answer. This is prepared before the Sabbath and then turned on and cooks for approx. 20 hours until lunch time. It is traditionally served with kishke cooked on top of it and then served along side of it.
My Private Note
Units: US | Metric
- 1Soak beans overnight and rinse beans.
- 2I also rinse the barley.
- 3In large frying pan heat oil and add onion.
- 4Fry until browned.
- 5Add meat cubes and brown.
- 6Add tomato paste, onion soup mix, brown sugar and 1 cup of water and simmer on low flame with lid for approx 20 minutes.
- 7Now using a crock pot.
- 8Add peeled potatoes.
- 9I like them whole, but some like to cut them in chunks.
- 10Add soaked and rinsed beans and rinsed barley.
- 11Pour sauce and meat mixture over this and try to mix.
- 12Add approx 3/4- 1 cup of water or until it is barely covered.
- 13Place in crockpot on low right before the Sabbath and it will be ready the next day for lunch.
- 14The entire house will smell amazing.
- 15Remove liner from crockpot and let sit about 15 minutes.
- 16Stir gently and serve.
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Nutritional Facts for Cholent
Serving Size: 1 (218 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 229.2
- Calories from Fat 34
- Total Fat 3.8 g
- Saturated Fat 0.5 g
- Cholesterol 0.0 mg
- Sodium 78.1 mg
- Total Carbohydrate 44.9 g
- Dietary Fiber 6.3 g
- Sugars 6.5 g
- Protein 5.4 g
The following items or measurements are not included: