12 hrs 40 mins
Adapted from The New Jewish Holiday Cookbook. I decided to use a written recipe so I wouldn't end up with watery cholent. I omitted the garlic as I don't like it in cholent (my grandmothers never cooked with it!). The meat is tender, the beans firm but cooked through and there's lot of nice gravy. Also, unlike some cholents, you can rewarm it and it's still good. Remember to start the cholent the day before you want to serve it.
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- 1/2 cup baby lima beans, sorted and rinsed
- 1/2 cup dry white beans (navy or northern) or 1/2 cup black-eyed peas, sorted and rinsed (you can also use a good cholent bean mix)
- 1 1/4 lbs chuck roast (don't use that fatty cholent plate and do put some bones in) or 1 1/4 lbs beef brisket (don't use that fatty cholent plate and do put some bones in) or 1 1/4 lbs top ribs (don't use that fatty cholent plate and do put some bones in) or 1 1/4 lbs beef shanks (don't use that fatty cholent plate and do put some bones in) or 1 1/4 lbs other pot roast (don't use that fatty cholent plate and do put some bones in)
- 1 large onion, chopped
- 1/3 cup pot barley, washed
- 1/4 cup dry lentils, sorted and rinsed
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground ginger
- 6 small potatoes, scrubbed
- 1Use large stove- and oven-proof pot or start in pot and change to large casserole dish when it's time to put in oven.
- 2Put the beans in a large saucepan with water to cover them by at least 2 inches. Cover and bring to a boil. Boil for 2 minutes then remove from heat. Leave the beans to soak for 3 hours. (Alternatively soak unboiled beans in water overnight.).
- 3Trim meat of all visible fat and cut into 4 - 6 large chunks.
- 4Saute onions in small amount of oil until they just begin to brown.
- 5Add meat to pot and brown on all sides.
- 6Add soaked and drained beans, barley, lentils, paprika, salt, pepper and ginger.
- 7Put potatoes on top.
- 8Add enough boiling water so that everything is almost covered but there is at least 1 inch headroom at top of pot/dish.
- 9Preheat oven to 350 degrees.
- 10Over medium heat, bring cholent to boil then cover pot/dish tightly with lid and/or foil and place in oven.
- 11Bake for 1 hour at 350 degrees then reduce heat to 225 degrees and bake overnight (12 - 20 hours). It can be served any time after the minimum 12 hours.
- 12DO NOT STIR WHILE COOKING.
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Nutritional Facts for Goof-Proof Cholent
Serving Size: 1 (411 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 582.8
- Calories from Fat 205
- Total Fat 22.7 g
- Saturated Fat 9.1 g
- Cholesterol 78.2 mg
- Sodium 325.0 mg
- Total Carbohydrate 60.9 g
- Dietary Fiber 12.0 g
- Sugars 3.5 g
- Protein 33.7 g
The following items or measurements are not included: