Cholent
Cholent, from above
Non vegEastern Europe

Cholent

Beef, beans, barley and potatoes cooked overnight. The Saturday lunch that makes itself.

600 minTime
43 gProtein each
mildSpice
8hPlan ahead. Soak for 8 hours first; the 600 minutes come after.
The overnight stew2 chapters · 1 min read

Make it your way

Grandma's wayOvernight beef, beans, barley, potatoes and brown eggs.
The original
516kcalsame
43 gproteinsame
10 gfibresame
600minutessame

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Beef900 g chuck, large chunks
Potato6 medium, halved
Pearl barley¾ cup
Rajma, dry (dried red kidney beans)¾ cup dry, soaked overnight
Onion3, chopped
Garlic4 cloves
Paprika1 tbsp
Honey1 tbsp
Cooking oil (vegetable oil)2 tbsp
Saltto taste
Black pepper1 tsp
Egg6, washed, in their shells (optional)
Waterto cover

Method

5 steps
  1. 1Brown the onion and then the beef in oil in a large ovenproof pot.
  2. 2Add drained beans, barley, potatoes, garlic, paprika, honey, salt and pepper. Nestle the whole eggs in their shells among the potatoes.
  3. 3Pour in water to cover by 2 cm and bring to a boil on the stove.
  4. 4Cover tightly and cook in a 100°C oven overnight, adding a splash of water in the evening if it looks dry.
  5. 5Peel and halve the brown eggs and serve them on top of each bowl.
Serve it like this

Ladle into deep bowls with a halved brown egg on top. Challah and pickles on the side.

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Make it a meal

What goes with Cholent: a bread or rice, a side, something to drink and something sweet.

Bread or rice Challah210 min
Bread or rice Methi thepla40 min
On the side Potato kugel100 min
On the side Tzimmes75 min
To drink Jaljeera15 min
Something sweet Lokshen kugel80 min
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