Cholent, the slow-cooked, hearty stew that has warmed Jewish homes for generations, is the perfect dish for a relaxed weekend.
While every community has its own version of this beloved dish, the Eastern European-style cholent, often called "Polish cholent" in Hebrew, is known for its deep, rich flavors and straightforward preparation. Here’s a simple yet irresistible recipe for making your own.
4 tbsp silan (date syrup)
600g (1.3 lbs) beef short ribs with bone
600g (1.3 lbs) beef neck or spare ribs, cut into cubes
Optional: 3-4 marrow bones
1 cup cooked chickpeas (frozen or vacuum-sealed)
1 cup cooked beans (frozen or vacuum-sealed)
½ cup wheat berries or barley
1 package frozen kishke (stuffed intestine or vegetarian alternative)
1 liter (4 cups) water or broth
Instructions:
Prepare the eggs: Wash the onions well with their peels, then peel them. Save the peels and place them in a pot along with the eggs. Cover with water, bring to a boil, and cook for 20 minutes. The onion peels will give the eggs a rich brown color.
Caramelize the onions: Slice the onions. Heat the oil in a large pot over high heat, add the onions and salt, and sauté until deeply caramelized. Remove from the pot and set aside.
Sear the meat: In the same pot, add the beef cubes and short ribs. Sear on all sides until well browned, then remove and set aside.
Make the dumplings: In a bowl, mix all the dumpling ingredients, adding a quarter of the caramelized onions. Gradually add water until a dough forms that is easy to shape into balls.
Assemble the cholent: In the pot, layer the remaining caramelized onions, chickpeas, beans, wheat or barley, and silan. Stir well.
Add the meat and prunes: Place the seared meat back into the pot and scatter the prunes on top.
Add the liquid: Mix hot water or broth with salt and pepper and pour over the ingredients. The liquid should just cover the meat and legumes. Add more if needed.
Top with eggs, Kishke, and potatoes: Arrange the boiled eggs, frozen kishke, and peeled potatoes on top.
Add the dumplings: Shape the dumpling mixture into balls and place them on top.
Slow cook: Bring to a boil, cover, and transfer to a low-temperature oven (130°C / 265°F) to cook overnight.
The secret bonus: The golden crust
Much like the prized tahdig in Persian cuisine, a well-cooked cholent develops a crispy, golden bottom layer. The caramelized onions contribute to this irresistible texture, making it the part of the dish everyone fights over. Just be careful—if your cholent is overcooked or has too little liquid, you might end up with burnt remnants instead of a delicious crust.
This simple, no-fuss cholent is perfect for a cozy weekend meal. Whether served on a cold winter morning or as part of a festive Shabbat spread, its rich flavors and melt-in-your-mouth texture make it a comforting classic. Enjoy!
