Sweet and Easy Cholent
Indulge in the heartwarming flavors of tradition with this 'Sweet and Easy Cholent,' a classic Jewish stew that’s perfect for Shabbat or any long, leisurely gathering. Packed with tender chunks of beef brisket, creamy potatoes, sweet carrots, and a hearty mix of red kidney beans and pearl barley, this slow-cooked masterpiece achieves a rich, comforting depth of flavor. The secret lies in the subtle sweetness from honey and brown sugar, beautifully balanced with warm spices like cinnamon and paprika. Simmered low and slow for up to 15 hours, this one-pot dish transforms simple ingredients into a melt-in-your-mouth experience. Optional whole eggs, cooked in the stew, add a unique touch and extra protein, while the addition of broth ensures every bite is irresistibly moist and flavorful. Serve it piping hot with freshly baked challah for a nourishing, satisfying meal that’s as easy to prepare as it is delicious. Ideal for slow cooker enthusiasts and lovers of traditional comfort food!
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Recipe Information
Ingredients
- 4 large, peeled and cut into chunks potatoes
- 2 large, diced onion
- 3 medium, peeled and sliced into thick rounds carrots
- 2 pounds, cut into large chunks beef brisket (or shoulder)
- 1 cup, soaked overnight and drained dry red kidney beans
- 0.5 cup, rinsed pearl barley
- 4 cups water
- 2 cups chicken or beef stock
- 0.25 cup honey
- 2 tablespoons brown sugar
- 2 teaspoons sweet paprika
- 1 teaspoon ground cinnamon
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 minced garlic cloves
- 4 whole large eggs (optional, uncracked)
Instructions
Peel and chop the potatoes, dice the onions, and slice the carrots. Set these aside.
In a large, heavy-bottomed pot or slow cooker, layer the chunks of beef brisket at the bottom.
Add the prepared potatoes, onions, and carrots to the pot.
Rinse and drain the soaked kidney beans and pearl barley. Spread them evenly over the vegetables.
Pour in the water and chicken or beef stock, ensuring that the ingredients are well covered.
Add the honey, brown sugar, paprika, cinnamon, salt, and black pepper. Stir gently to combine the seasonings without disturbing the layers too much.
Add the minced garlic to the pot for added flavor.
If using eggs, wash them thoroughly and nestle them gently (uncracked) into the mixture.
Cover the pot or slow cooker tightly with a lid and set it to cook on a low heat for 12-15 hours. If cooking on the stovetop, use the lowest possible heat setting.
After cooking, carefully remove the whole eggs, peel them, and serve alongside the cholent.
Gently stir the cholent to mix the layers before serving warm. Pair with challah or your favorite bread for a complete meal!
Nutrition Facts
Calories |
813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 249 mg | 83% | |
| Sodium | 1138 mg | 49% | |
| Total Carbohydrate | 79.1 g | 29% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 20.5 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 129 mg | 10% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1758 mg | 37% | |
*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.
