Meat Cholent
Warm, hearty, and brimming with flavor, Meat Cholent is the ultimate comfort food perfect for slow-cooking enthusiasts. This traditional Jewish stew combines melt-in-your-mouth beef (brisket or short ribs) with a medley of wholesome ingredients like fluffy potatoes, sweet carrots, nutty pearl barley, and protein-packed kidney beans and chickpeas. Slowly simmered for 14-15 hours in a rich stock infused with aromatic spices such as paprika, cumin, and garlic, this dish develops an irresistible depth of flavor that only low-and-slow cooking can achieve. Optional whole eggs, cooked right in the cholent, add a unique touch and extra richness. Ideal for Sabbath meals or cozy gatherings, this one-pot wonder serves six and pairs beautifully with crusty bread on a chilly day. Packed with protein and comforting ingredients, Meat Cholent is a timeless recipe that fills both the stomach and the soul.
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Recipe Information
Ingredients
- 2 pounds Beef (brisket, short ribs, or stew meat)
- 2 pieces Large onions, diced
- 4 pieces Garlic cloves, minced
- 4 pieces Potatoes, peeled and quartered
- 3 pieces Carrots, peeled and thickly sliced
- 1 cup Pearl barley
- 1 cup Dried kidney beans (soaked overnight)
- 1 cup Dried chickpeas (soaked overnight)
- 6 cups Beef or chicken stock
- 2 tablespoons Tomato paste
- 2 teaspoons Paprika
- 1 teaspoon Ground cumin
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 pieces Bay leaves
- 4 pieces Eggs (in their shells, optional)
Instructions
1. Begin by soaking the kidney beans and chickpeas overnight in plenty of water. Drain and rinse them before use.
2. In a large, heavy-bottomed pot or Dutch oven, heat a small amount of oil over medium-high heat.
3. Sear the beef pieces until browned on all sides, then remove them from the pot and set aside.
4. Add the diced onions to the pot and sauté until they are soft and golden, about 5 minutes.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Return the seared beef to the pot and layer the potatoes, carrots, barley, beans, and chickpeas on top.
7. In a bowl, mix the stock with the tomato paste, paprika, cumin, salt, and black pepper. Pour this liquid mixture into the pot, ensuring that all the contents are submerged. Add the bay leaves and, if using, nestle the whole eggs (in their shells) into the mixture.
8. Bring the pot to a gentle boil, then reduce the heat to low. Cover tightly with a lid.
9. Transfer the pot to a preheated oven at 200°F (95°C) or let it simmer on the stovetop. Cook for at least 14-15 hours, checking occasionally to ensure there is enough liquid. Add more stock or water if needed.
10. Before serving, remove and discard the bay leaves. Peel the eggs (if used), and serve the cholent hot with the eggs as garnish.
Nutrition Facts
Calories |
729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 1700 mg | 74% | |
| Total Carbohydrate | 60.5 g | 22% | |
| Dietary Fiber | 10.5 g | 37% | |
| Total Sugars | 9.0 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 117 mg | 9% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1621 mg | 34% | |
*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.
