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Classic Chulent

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Ingredients

Adjust Servings:
1/4 Cup Olive Oil
1 Onion, diced
3 Garlic, minced
1 Cup Chulent Bean Mix (or any dry beans) It's not necessary to soak beforehand
1/2 Cup Barley It's not necessary to soak beforehand
4 Potatoes, peeled and cut into chunks
1-2 lbs Beef, cubed
1 Qt Beef Stock
2 TBS Chulent Spice
1/4 Cup Deli Mustard
1/4 Cup Ketchup
2 TBS Maple Syrup
1 TBS Kosher Salt
1 tsp Black Pepper
2 Cups Water

Classic Chulent

A traditional Ashkenazi Shabbat Recipe

Cuisine:

    Hearty, heimishe Chulent. An Ashkenazi classic with beans, barley, meat and potatoes. Chulent is a traditional Shabbat dish.

    • 2 Hours 15 Minutes
    • Serves 8
    • Easy

    Ingredients

    Directions

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    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.  

    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 everytime.  I love to serve it with a potato kugel and a nice salad.

    Cook and comment!  I’d love to see your pictures, answer your questions and hear your experiences.  If you like my content, please subscribe below and follow us on Pinterest, Instagram, Twitter and Facebook.  

    Steps

    1
    Done

    In a large pot, add Olive Oil, Onion, Garlic, Beans (dry, not soaked), Barley, Potatoes, Beef. Mix thoroughly to coat everything with the oil.

    2
    Done

    Add Beef stock and Stir.

    3
    Done

    Add Chulent Spice, Deli Mustard, Ketchup, Maple Syrup, Kosher Salt, Black Pepper. Stir until spices are evenly distributed.

    4
    Done

    Top with Water.

    5
    Done

    Bring to a boil on the stovetop, cover and reduce heat to Medium.

    6
    Done

    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.

    7
    Done

    Simmer an additional 30 minutes.

    8
    Done

    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.

    9
    Done

    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.

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