How to Cook Cholent for Shabbat

Cholent or hamin is a traditional Jewish stew usually eaten for Shabbat lunch. This stew is prepared on a Friday and is simmered overnight.  It is kept warm until eaten for Shabbat lunch by placing it on a hotplate or slow oven. The cholent’s basic ingredients are barley, onions, kidney and lima beans, large chunks of flanken, red potatoes, beef marrow, salt and pepper.

  • Sauté meat and onions for a few minutes.
  • Wash the barley under cold water, as well as the beans.
  • Peel and slice the potatoes.
  • Add barley, beans, bone marrow, and garlic to the flanken and onions.
  • Add water and bring to a boil. Season it with salt and pepper.
  • Let it simmer for an hour.
  • Preheat oven to 95 degrees C.
  • Put the cholent in a pot and place it in the preheated oven. Cook it overnight.
  • Make sure that the cholent has enough liquid. Add water if necessary.
  • Do not stir the cholent to prevent the chunk of potatoes from breaking.

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