Mom's Authentic Kosher Cholent Recipe

Mom's Authentic Kosher Cholent Recipe
  • PREP TIME
    40 mins
  • COOK TIME
    10 hrs
  • TOTAL TIME
    10 hrs 40 mins
  • SERVING
    8 People
  • VIEWS
    100

A soul-satisfying stew, slow-cooked to perfection, transforming simple ingredients into a deeply flavorful and comforting dish. Perfect for a weekend gathering or a cozy night in.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    98 g
  • Cholesterol
    161 mg
  • Fiber
    17 g
  • Protein
    58 g
  • Saturated Fat
    18 g
  • Sodium
    616 mg
  • Sugar
    5 g
  • Fat
    49 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a large, heavy-bottomed Dutch oven or oven-safe pot, heat the vegetable oil over medium heat. (5 minutes)

02

Step

Add the quartered onions and sauté until softened and lightly golden. (8-10 minutes)

03

Step

Add the chuck roast chunks to the pot and brown on all sides. This step is crucial for developing rich flavor. (10-12 minutes)

04

Step

Stir in the rinsed kidney beans, pinto beans, and pearl barley. Stir continuously for a minute or two until the beans are lightly toasted. (2 minutes)

05

Step

Add the potatoes, then pour in enough boiling water to just cover the meat and potatoes.

06

Step

Stir in the dry onion and mushroom soup mix and garlic powder. Season generously with salt and pepper.

07

Step

Bring the mixture to a boil, then reduce the heat to low, cover partially, and simmer on the stovetop for 20 minutes. (20 minutes)

08

Step

Preheat your oven to 200 degrees F (95 degrees C).

09

Step

Cover the pot tightly with a lid (or use foil if your lid isn't secure) and transfer it to the preheated oven.

10

Step

Let the cholent cook undisturbed overnight, or for at least 10-15 hours. Check periodically to ensure there is enough liquid. If needed, add small amounts of boiling water to keep the ingredients covered. Do not stir during the long cooking process to prevent the potatoes from breaking down.

For an even richer flavor, consider browning the chuck roast in batches to avoid overcrowding the pot.
If you don't have dry onion and mushroom soup mix, you can substitute with beef broth and a combination of dried onion flakes and mushroom powder.
Feel free to adjust the amount of salt and pepper to your taste. Remember that the flavors will intensify during the long cooking process.
The cholent is ready when the meat is incredibly tender and the potatoes are creamy. If the liquid has reduced too much, add a little more boiling water before serving.
Leftovers taste even better the next day!

Cecelia Nolan

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 33 Ratings)
Total Reviews: (8)
  • Ernie Harris

    I tried this in a slow cooker. Worked well. Just set it on low for 12 hours.

  • Thaddeus Sipes

    I added some carrots and parsnips, as suggested, and it added a nice sweetness to the dish.

  • Emmy Jerde

    Used beef broth instead of water, fantastic!

  • Clark Mccullough

    Didn't have onion and mushroom soup mix, so used the substitutes. Came out great.

  • Joshua Koepp

    The smoked paprika tip was a game-changer! It added such a depth of flavor.

  • Stella Ullrich

    This is now a staple in our household. Thank you for sharing this wonderful recipe!

  • Marilou Adams

    I was a bit intimidated by the long cooking time, but it was totally worth it. The beef was so tender, and the beans were perfectly cooked.

  • Lucio Wilkinson

    This recipe is amazing! The flavors are so complex and rich after the long cooking time. My family loved it!

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