Chulent is a classic Jewish dish traditionally served on Shabbat. It’s a hearty and heimshe stew with beans, potatoes, meat and more. I have a few personal recipes that I will use to mix things up. This version is more akin to the classic flavors you would find at any deli on Thursday and Friday.
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I chose to utilize the Shlome’s Kitchen Chulent spice because it takes the dish to the next level with the perfect blend of traditional spices. This is not a sponsored recipe. I’m just a fan. You can substitute any Chulent spice blend, but this recipe was created around the Shlome’s Kitchen spice, which is why I’m mentioning it by name. It’s something I rarely do.
When I need a go to for Shabbat lunch, this is it. I put up this chulent in about 15 minutes and I know that it will be perfect every time. I love to serve it with a potato kugel and a nice salad.
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Jump to RecipeServes: 8 Prep Time: 15 Minutes Cook Time: 2 Hours
Ingredients:
- ¼ Cups Olive Oil
- 1 Onion, diced
- 3 Garlic, minced
- 1 Cups Chulent Bean Mix (or any dry beans)
- ½ Cups Barley
- 4 Potatoes, peeled and cut into chunks
- 1-2 pounds of Beef, cubed
- 1 quart Beef Stock
- 2 Tablespoons Chulent Spice
- ¼ Cups Deli Mustard
- ¼ Cups Ketchup
- 2 Tablespoons Maple Syrup
- 1 Tablespoons Kosher Salt
- 1 teaspoons Black Pepper
- 2 Cups Water
Instructions:
- In a large pot, add Olive Oil, Onion, Garlic, Beans (dry, not soaked), Barley, Potatoes, Beef. Mix thoroughly to coat everything with the oil.
- Add Beef stock and Stir.
- Add Chulent Spice, Deli Mustard, Ketchup, Maple Syrup, Kosher Salt, Black Pepper. Stir until spices are evenly distributed.
- Top with Water.
- Bring to a boil on the stovetop, cover and reduce heat to Medium.
- Simmer for an hour, then stir. Add water if necessary. The beans and barley will absorb the liquid, so you need to keep this wet otherwise they will come out hard.
- Simmer an additional 30 minutes.
- Stir, add water if necessary. If you are adding a kishke, this is the time. Wrap your kishke in foil and push it down into the center of the chulent.
- If keeping warm for Shabbat: At this point, it can be moved to the blech or warming plate to cook overnight. Be sure there is liquid in it.
- If serving immediately: Reduce heat to med-low, so it still bubbles, but you won’t burn the bottom. Cook an additional 30 minutes or until the beans are soft.
Classic Chulent
Ingredients
- ¼ Cups Olive Oil
- 1 Onion diced
- 3 cloves Garlic minced
- 1 Cups Chulent Bean Mix or any dry beans
- ½ Cups Barley
- 4 Potatoes peeled and cut into chunks
- 1-2 pounds of Beef cubed
- 1 quart Beef Stock
- 2 Tablespoons Chulent Spice
- ¼ Cups Deli Mustard
- ¼ Cups Ketchup
- 2 Tablespoons Maple Syrup
- 1 Tablespoons Kosher Salt
- 1 teaspoons Black Pepper
- 2 Cups Water
Instructions
- In a large pot, add Olive Oil, Onion, Garlic, Beans (dry, not soaked), Barley, Potatoes, Beef. Mix thoroughly to coat everything with the oil.
- Add Beef stock and Stir.
- Add Chulent Spice, Deli Mustard, Ketchup, Maple Syrup, Kosher Salt, Black Pepper. Stir until spices are evenly distributed.
- Top with Water.
- Bring to a boil on the stovetop, cover and reduce heat to Medium.
- Simmer for an hour, then stir. Add water if necessary. The beans and barley will absorb the liquid, so you need to keep this wet otherwise they will come out hard.
- Simmer an additional 30 minutes.
- Stir, add water if necessary. If you are adding a kishke, this is the time. Wrap your kishke in foil and push it down into the center of the chulent.
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