Israeli
Cholent
A deep, slow-cooked Israeli Shabbat stew with beef, beans, barley, potatoes, and eggs that turn bronze overnight. The long, gentle cooking gives the broth a rich savory sweetness and a thick, comforting texture.
Watch it madeDr. Mayim Bialik · 7:10
Ingredients
- Dried mixed beans, such as white beans and chickpeas, soaked overnight1/2 cup
- Pearl barley, rinsed1/3 cup
- Beef chuck or flanken, cut into large pieces300g
- Small potatoes, peeled and halved2
- Eggs in their shells, washed2
- Yellow onion, chopped1 small
- Garlic cloves, crushed2
- Neutral oil1 tbsp
- Sweet paprika1 1/2 tsp
- Ground cumin1/2 tsp
- Black pepper1/2 tsp
- Kosher salt1 tsp
- Date syrup or honey1 tsp
- Water3 cups, or as needed
Method
- Drain the soaked beans and place them beside the rinsed barley.
- Heat the oil in a heavy ovenproof pot over medium heat and brown the beef pieces on all sides.
- Add the onion and cook until softened and lightly golden.
- Stir in the garlic, paprika, cumin, black pepper, salt, and date syrup or honey for 30 seconds.
- Add the drained beans and barley, then nestle in the potatoes and washed eggs.
- Pour in enough water to cover everything by about 2 cm and bring to a gentle boil.
- Skim any foam from the surface, then cover the pot tightly with a lid.
- Transfer to a 100°C oven, a very low burner with a heat diffuser, or a Shabbat hot plate and cook overnight for 10 to 12 hours.
- Check once before the long cooking begins that the stew is moist but not soupy, adding a little hot water if needed.
- Before serving, peel the browned eggs, spoon the thick cholent into bowls, and serve each portion with beef, potato, beans, barley, and one egg.
Common questions
Can I substitute the beef or make cholent without meat?
Yes. Beef chuck or flanken gives the richest flavor, but lamb shoulder works too. For a vegetarian version, use extra beans, mushrooms, and smoked paprika; add more oil and salt so it still tastes hearty.
How long does cholent need to cook, and can I shorten it?
It needs 10 to 12 hours for the beans, barley, and potatoes to turn fully tender and the flavors to deepen. Shortening it usually leaves the beans firm and the texture less thick and cohesive.
What are the most common cholent mistakes to avoid?
The biggest mistakes are adding too much water, not sealing the pot well, and cooking at too high a temperature. The stew should be moist but not soupy before the long cook, or it can turn thin and mushy.
How should I store and reheat leftover cholent?
Cool it quickly, then refrigerate in a covered container for up to 4 days. Reheat gently on the stovetop or in the oven with a splash of water, stirring occasionally so the barley and beans loosen evenly.
What should I serve with cholent, and how do I present it?
Serve it hot in deep bowls with the peeled eggs, beef, potatoes, beans, and plenty of thick broth. It pairs well with challah, pickles, or a sharp salad to cut the richness.