Recipe courtesy of Food Network Kitchen

Cholent

Name: Cholent
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT18H40M0.000S
Yield: 8 servings (about 13 cups of stew)
Cuisine: jewish-cooking
Ingredients: 1/2 pound dried great Northern beans (1 1/4 cups), picked through to remove any debris and rinsed; 2 tablespoons vegetable oil; 1 1/2 pounds boneless beef short ribs, cut into 3-inch pieces; Kosher salt and freshly ground black pepper; 1/2 cup red wine; 2 medium yellow onions, diced (about 2 1/2 cups); 1 pound small creamer potatoes; 4 carrots, peeled and cut into 1-inch chunks; 2 cloves garlic, minced; 1 cup pearled barley; 1/4 cup tomato paste; 1/4 cup honey; 4 cups beef broth; 1 tablespoon apple cider vinegar; Parsley leaves, for garnish

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Level: Easy
Yield: 8 servings (about 13 cups of stew)
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

516

Total Fat

20

Saturated Fat

7

Carbohydrates

58

Dietary Fiber

9

Sugar

15

Protein

25

Cholesterol

62

Sodium

1045

Total: 18 hr 40 min
Active: 40 min

This classic Jewish Shabbat dish can be started the evening before Shabbat and cooked overnight so it’s ready (and hands-off) the day of. There are endless versions of the dish; this one features short ribs for celebratory richness and gets subtle sweetness from honey, tomato paste and carrots. We also add whole creamer potatoes, a variety that holds up well to long cooking and will absorb the delicious beef flavor. Although cholent can be cooked in a low oven or on a hot plate, using a slow cooker means the dish can simmer overnight and stay warm until you’re ready to serve.

Ingredients

1/2 pound dried great Northern beans (1 1/4 cups), picked through to remove any debris and rinsed

2 tablespoons vegetable oil

1 1/2 pounds boneless beef short ribs, cut into 3-inch pieces

Kosher salt and freshly ground black pepper

1/2 cup red wine

2 medium yellow onions, diced (about 2 1/2 cups)

1 pound small creamer potatoes

4 carrots, peeled and cut into 1-inch chunks

2 cloves garlic, minced

1 cup pearled barley

1/4 cup tomato paste

1/4 cup honey

4 cups beef broth

1 tablespoon apple cider vinegar

Parsley leaves, for garnish

Directions

Place the beans in a medium bowl and cover with a few inches of water. Refrigerate at least 8 hours.
Using the sear feature of your slow cooker, or a heavy pan, heat the oil over medium-high heat. Season the beef on both sides with salt and pepper. Sear the beef until deep golden brown on one side, 6 to 8 minutes. Turn and sear other side until golden brown, 4 to 6 more minutes. Remove the beef and set aside. Remove and discard excess oil. Add 1/4 cup of the red wine and scrape the bottom of the pan. Cook until mostly reduced, about 30 seconds.
If searing in the slow cooker, add the onions in one layer. Top with the potatoes, then the seared beef. If searing in a separate pan, place the onions in one layer on the bottom of the slow cooker. Top with the potatoes, then the beef, then pour in the reduced wine.
Top with the drained beans, then the carrots, garlic and barley. Whisk together the remaining 1/4 cup red wine, tomato paste and honey in a large glass measuring cup and add 2 cups water. Add the water mixture and the beef broth to the cooker. Cover and cook on low for 10 hours.
Stir in the vinegar and season to taste with salt and pepper. Garnish with parsley and serve.

Cholent

Ingredients

Directions

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