📝 About This Recipe
Cholent is the ultimate comfort food, a legendary Ashkenazi Jewish stew designed to be cooked at a whisper-thin simmer for twelve hours or more. This version centers on nutty, plump pearl barley and tender beef brisket, which melt together into a rich, mahogany-hued masterpiece. It is a dish that tastes of history, patience, and the warmth of a family kitchen, offering a deep, savory umami flavor that only time can create.
🥗 Ingredients
The Grains and Legumes
- 1.5 cups Pearl Barley (rinsed thoroughly)
- 1 cup Dried Kidney Beans (soaked overnight and drained)
- 1/2 cup Dried Lima Beans (soaked overnight and drained)
Meat and Aromatics
- 3 pounds Beef Brisket or Chuck Roast (cut into 2-inch chunks)
- 2-3 pieces Beef Marrow Bones (for richness)
- 3 large Yellow Onions (thinly sliced)
- 6 pieces Garlic Cloves (whole, peeled)
- 4 medium Russet Potatoes (peeled and quartered)
The Braising Liquid and Spices
- 6-8 cups Beef Broth (low sodium)
- 3 tablespoons Vegetable Oil
- 2 tablespoons Honey (helps with the deep brown color)
- 1 tablespoon Smoked Paprika
- 1/4 cup Ketchup (adds tang and thickness)
- 2 teaspoons Salt (adjust to taste)
- 1 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by rinsing your pearl barley under cold water until the water runs clear. Ensure your beans have been soaked for at least 8 hours to ensure even cooking.
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2
In a large, heavy-bottomed Dutch oven or a dedicated slow cooker, heat the vegetable oil over medium-high heat. Sear the beef chunks in batches until deeply browned on all sides. Remove the meat and set aside.
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3
In the same pot, add the sliced onions. Sauté them for 10-12 minutes until they are golden brown and caramelized. This base provides the essential color for the stew.
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4
Add the whole garlic cloves to the onions and cook for another 2 minutes until fragrant.
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5
Layer the ingredients: Place the marrow bones at the bottom, followed by the seared beef. Add the soaked beans and the rinsed pearl barley over the meat.
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6
Nestle the quartered potatoes into the mixture, pushing them down slightly so they are partially submerged.
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7
In a separate bowl, whisk together the beef broth, honey, ketchup, smoked paprika, salt, and pepper.
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8
Pour the liquid mixture over the ingredients in the pot. The liquid should cover everything by about 2 inches. Add more broth or water if necessary.
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9
If using an oven: Preheat to 225°F (107°C). Cover the pot with a tight-fitting lid (you can also place a layer of foil under the lid to create a perfect seal). Place in the oven.
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10
If using a slow cooker: Set the device to 'Low' for 12 to 15 hours. The long, slow cook is non-negotiable for the barley to reach its creamy potential.
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11
Check the pot halfway through the cooking process. If the barley has absorbed too much liquid and looks dry, add another cup of warm water or broth.
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12
After 12-15 hours, the stew should be a deep, dark chocolate-brown and the meat should fall apart with a fork. Remove the marrow bones if desired, or serve them for those who love the richness.
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13
Taste and adjust seasoning with additional salt or pepper before serving hot directly from the pot.
💡 Chef's Tips
For the best flavor, caramelize your onions until they are nearly dark brown; this creates the signature 'cholent' color. Don't skip the marrow bones—they provide a silky mouthfeel and depth that meat alone cannot achieve. If you prefer a thicker stew, mash one or two of the cooked potato pieces back into the liquid at the end. Always use pearl barley rather than quick-cooking barley, as the latter will turn to mush during the long cook time. Avoid opening the lid too often; keeping the steam trapped is vital for the 'low and slow' transformation.
🍽️ Serving Suggestions
Serve with a side of spicy prepared horseradish (Chrain) to cut through the richness. Pair with a thick slice of fresh rye bread or challah for dipping into the gravy. A crisp, acidic coleslaw or pickled cucumbers provide a refreshing contrast to the savory stew. Accompany with a glass of full-bodied red wine, like a Cabernet Sauvignon or Syrah. For a traditional touch, serve with Kishke (stuffed derma) sliced on top.