Traditional Cholent Recipe: The Ultimate Slow-Cooked Shabbat Comfort Food

Few dishes are as closely associated with Shabbat as a rich, hearty cholent. This classic recipe combines tender beef, beans, potatoes, sweet potato, barley, and warming spices, creating a comforting one-pot meal that slowly develops deep flavor over many hours of cooking.

Ingredients

• 1 kg (2.2 lb) beef chuck roast (No. 8 cut)

• 5 potatoes

• 2 cups beans

• 1 onion

• 1 sweet potato

• 1 whole head of garlic

• ½ cup barley

Seasoning

• 2 tablespoons sweet paprika

• ½ teaspoon hot paprika

• ½ teaspoon black pepper

• 2 tablespoons soup powder

• Garlic powder

• 2 tablespoons coarse salt

• 2 tablespoons silan (date syrup)

Instructions

Prepare the Base

1. Chop the onion.

2. Heat a small amount of oil in a large pot and sauté the onion until softened.

3. Add the beans and stir well.

Add the Main Ingredients

1. Peel and cut the potatoes and sweet potato into large cubes.

2. Add them to the pot.

3. Place the beef in the pot as one whole piece.

4. Sprinkle the barley over the top.

Optional: Add 2 tablespoons of oats for extra texture and thickness.

Add Water and Bring to a Boil

1. Cover all the ingredients with water.

2. Bring the pot to a boil.

Season and Simmer

1. Once boiling, add the sweet paprika, hot paprika, black pepper, soup powder, garlic powder, coarse salt, silan, and the whole head of garlic.

2. Reduce the heat to low.

3. Simmer for at least 2 hours.

Slow-Cook Overnight

After the initial cooking time, transfer the pot to a hot plate or a very low oven and allow it to cook slowly overnight.

Serving Suggestions

Serve hot with:

• Fresh challah

• Pickles

• Salads

• Traditional Shabbat side dishes

The long, slow cooking process allows the flavors to meld together, producing tender meat, creamy beans, and a rich, savory broth that makes cholent one of the most beloved staples of the Jewish Shabbat table.