Photograph of the finished Cholent Middle Eastern Jewish

Middle East · Nồi hầm qua đêm lúa mạch đậu

Cholent Middle Eastern Jewish

12 hr Hands-on time + 8 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef shank slices Beef shank slices 3.1 lb
  • Photograph of Barley grains Barley grains 14.1 oz
  • Photograph of White beans White beans 1.1 lb
  • Photograph of Potato Potato 2.2 lb
  • Photograph of Onion Onion 3.2
  • Photograph of Thick tomato passata Thick tomato passata 5.6 oz
  • Photograph of Black pepper Black pepper 0.8 oz
  • Photograph of Bay leaf Bay leaf 8 leaves
  • Photograph of Garlic Garlic 4
  • Photograph of Oil Oil ⅔ cup

Method

  1. 1 Soak white beans for 8 hours, then drain.
  2. 2 The Ashkenazi version uses barley grains and white beans, unlike the Hamin Sephardi which uses rice and dates.
  3. 3 Sauté the onions until browned, then pan-fry the beef chunks for 8 minutes.
  4. 4 Arrange the potatoes to cover the bottom of the pot, then add the beef, white beans, and barley.
  5. 5 Fill with water until it's twice the capacity, then simmer at 100 degrees for 11 hours without opening the lid.
  6. 6 The barley absorbs all the water and thickens the stew, which is the correct consistency of cholent.

With an appliance

  • Oven 12 hr

    Bake in a 100-degree oven for 11 hours in a tightly covered cast iron pot; do not open the oven during the process.

Start cooking