Mom's Authentic Kosher Cholent Recipe Recipe - Allrecipes.com
Mom's Authentic Kosher Cholent Recipe
  • READY IN 10+ hrs

Mom's Authentic Kosher Cholent Recipe

Recipe by  

"This is a very filling and hearty stew. It cooks slowly overnight for a minimum of 10 to 15 hours or more on a very low flame."

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Ingredients Edit and Save

Original recipe makes 8 to 10 servings Change Servings
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  • PREP

    40 mins
  • COOK

    10 hrs
  • READY IN

    10 hrs 40 mins

Directions

  1. In a large oven safe pot or roasting pan, saute onions in oil over medium heat.
  2. Add meat, and brown well on all sides.
  3. Mix in beans; stir continuously until the beans start to shrivel. Stir in the barley. Add potatoes, and add just enough boiling water to cover the meat and potatoes. Mix in dry soup mix and garlic. Season with salt and pepper. Bring to a boil, lower heat, and simmer partially covered for 20 minutes on stove top.
  4. Preheat oven to 200 degrees F (95 degrees C).
  5. Cover pot tightly, and place in preheated oven. Allow to cook overnight for at least 10 to 15 hours. Check periodically to make sure you have enough liquid to cover; add small amounts of water if needed. Do not stir; stirring will break up the chunks of potatoes.
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Footnotes

  • Many supermarkets carry Kosher-for-Passover onion soup mixes.
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Reviews More Reviews

Most Helpful Positive Review
Feb 27, 2003

Cholent is a staple in our homes for Saturday lunch!!! So easy and so quick. We use a crock pot and put it on low until the next morning.

 
Most Helpful Critical Review
Jul 02, 2009

This is a good BASE cholent recipe, but this is what I do for mine: Add a kielbasa, fresh garlic, Mrs. Dash, two carrots and paprika. Use a crock pot to slow cook it for 12 hours, and it will come out very tasty for your Shabbos lunch meal.

 
Dec 30, 2003

THIS WAS A GREAT RECIPE FOR OUR FIRST SABBATH FOR OUR FRIDAY EVENING MEAL. I USED MY CROCK POT. IT WENT SO WELL THAT I WENT OUT TO BUY ANOTHER CROCK POT SO I CAN HAVE THIS FOR OUR FRIDAY EVENING MEAL AND OUR SABBATH AFTERNOON MEAL. I HAVE 5 CHILDREN AND A GREEDY HUSBAND, THEY ALL LOVED IT AND WANT MORE. THANKS SO MUCH!!!!!!!!!! ;-)

 
Nov 03, 2003

This was so easy to make and interesting since it cooked all night. The house was filled with an amazing aroma, and it was so worth the wait! Excellent taste and texture and my kids loved it to. Thanks!

 
Apr 15, 2008

This recipe is the BEST!!!! I have been looking for Cholent recipe like this for a while. I kept it on 200 for 24 hours and believe me if you try it you won't regret it. The pot was finished within a few hours after it was turned off. After all of that tike I spent keeping it in the oven, but it was worth it. It makes a very big difference. I didnt use onion soup mix because it contains monosodium glutamate, instead some onion powder, or garlic powder in addition to fresh crushed garlic works really well. Thank you very much for posting this recipe!!!

 
Jan 18, 2011

I thought this recipe a bit bland, so I improved it thus: I omitted the mushroom soup mix but added worchestershire sauce for depth of flavour and added more onions. Comments from my Israeli father-in-law were that I should add more starch, so next time I will add more potatoes. I also used beef stewing bones as the bottom layer, and fully browned both the bones and the beef cubes before adding them to the pot.

 
Mar 06, 2005

This was good. I have to admit, I am not a huge cholent fan and this recipe didn't convert me. My husband, however, loves cholent and is partial to "athentic" recipes. We lost the last one we ere given so we decided to give this one a shot. My husband loved it! I didn't change a thing in erms of the recipe. It is a solid cholent recipe if you like cholent.

 
Jun 30, 2009

I made this in a crockpot rather than a pot in the oven and assumed that therefore I would need to use a lot more water than the recipe suggested. Unfortunately, the water didn't evaporate as I had thought it would (when I make vegetable soup in the crockpot, the water always evaporates) so it turned out really soupy. I managed to salvage it by scooping out the thick parts at the bottom and siphoning off the liquid. It's probably a fine recipe when followed exactly, but unfortunately we don't like to keep the oven on, even at a low temperature, over Shabbat. It just makes the house, especially the kitchen, really hot.

 

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Nutrition

  • Calories
  • 1067 kcal
  • 53%
  • Carbohydrates
  • 98.3 g
  • 32%
  • Cholesterol
  • 161 mg
  • 54%
  • Fat
  • 49.2 g
  • 76%
  • Fiber
  • 17.3 g
  • 69%
  • Protein
  • 58 g
  • 116%
  • Sodium
  • 616 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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