Brisket Cholent
Transform your next family dinner with this hearty and soul-warming Brisket Cholent, a classic slow-cooked dish that’s perfect for Shabbat or any cozy gathering. Tender chunks of brisket, creamy potatoes, vibrant carrots, and a rich medley of kidney beans and barley simmer for 12 hours in a savory broth seasoned with paprika, cumin, and bay leaves. The result is a deep, smoky flavor and melt-in-your-mouth texture that only low-and-slow cooking can achieve. This one-pot wonder, prepared effortlessly in a slow cooker or Dutch oven, boasts a wholesome mix of protein, vegetables, and grains, making it both comforting and nutritious. Serve it hot with crusty bread for a filling feast that’s steeped in tradition and flavor.
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Recipe Information
Ingredients
- 2 pounds Brisket
- 2 medium Yellow onion
- 4 large Garlic cloves
- 4 medium Potatoes
- 3 large Carrots
- 1 cup Dried kidney beans
- 0.5 cup Dried barley
- 6 cups Beef stock
- 3 tablespoons Tomato paste
- 1 tablespoon Paprika
- 2 teaspoons Cumin
- 1 teaspoon Black pepper
- 2 teaspoons Salt
- 2 whole Bay leaves
- 2 tablespoons Olive oil
- 2 cups Water
Instructions
Rinse the kidney beans and soak them in water overnight (at least 8 hours). Drain and set aside.
Cut the brisket into large chunks, about 2-3 inches each. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Peel and dice the onions. Mince the garlic cloves. Peel and cut the potatoes and carrots into large chunks.
Heat olive oil in a large skillet over medium-high heat. Sear the brisket pieces on all sides until browned, about 3-4 minutes per side. Remove from heat and set aside.
In the same skillet, sauté the onions until golden and softened, about 5 minutes. Add the minced garlic and cook for another minute.
In the bottom of a large slow cooker or stovetop Dutch oven, layer the soaked kidney beans, barley, carrots, and potatoes.
Add the seared brisket on top of the vegetables and beans.
In a mixing bowl, whisk together the beef stock, tomato paste, paprika, cumin, remaining salt, black pepper, and bay leaves. Pour this mixture over the meat and vegetables in the pot.
Add 2 cups of water to ensure the ingredients are fully submerged. Stir gently to combine, making sure the brisket stays near the top of the pot.
Cover and cook on low heat for 12 hours in a slow cooker, or simmer gently on the stovetop for the same amount of time. Check periodically to ensure that the liquid doesn’t evaporate; if needed, add more water or beef stock.
After 12 hours, remove the bay leaves and stir gently. Taste and adjust seasoning if necessary.
Serve hot, straight from the pot, with a crusty loaf of bread for a complete meal.
Nutrition Facts
Calories |
5037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.2 g | 264% | |
| Saturated Fat | 73.9 g | 370% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 962 mg | 321% | |
| Sodium | 10870 mg | 473% | |
| Total Carbohydrate | 430.1 g | 156% | |
| Dietary Fiber | 101.0 g | 361% | |
| Total Sugars | 41.1 g | ||
| Protein | 367.8 g | 736% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 948 mg | 73% | |
| Iron | 61.3 mg | 341% | |
| Potassium | 12311 mg | 262% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
