Meat Chulent Recipe for Shabbat

The Background of Chulent

Chulent (or cholent) is a traditional Jewish stew that has been prepared for centuries, primarily among Ashkenazi Jews. The dish was developed to comply with Jewish Sabbath laws, which prohibit cooking on Shabbat (Saturday). Since hot food cannot be cooked on Shabbat, Jewish communities created a way to prepare a meal that could simmer overnight from Friday evening until Saturday lunchtime.

Origins & Evolution

1. Biblical & Talmudic Roots
   • The concept of keeping food warm for the Sabbath is mentioned in the Talmud.
   • The idea stems from Exodus 16:23, where the Israelites were instructed not to cook on the Sabbath.
2. Medieval Europe & Ashkenazi Jews
   • The term “chulent” likely comes from the Old French words "chaud" (hot) and "lent" (slow), reflecting its long cooking time.
   • In Germany & Poland, Jews used barley, beans, potatoes, and beef, slow-cooking them overnight in communal ovens or home stoves.
3. Sephardic & Middle Eastern Variants
   • Sephardic Jews, especially in Spain, North Africa, and the Middle East, made a similar dish called "Hamin" (from the Hebrew word "cham" (hot)).
   • Instead of barley, rice or chickpeas were common, and lamb or chicken was often used instead of beef.
4. Modern Chulent
   • Today, chulent is a staple in Orthodox Jewish homes and is often served at synagogue kiddushes after prayers on Shabbat morning.
   • Variations include adding kishke, eggs, marrow bones, and even beer for flavor.

Chulent (Traditional Jewish Stew)

Chulent is a traditional Jewish stew, slow-cooked overnight and eaten on Shabbat lunch. It originated as a way to keep food warm without violating Sabbath cooking restrictions.

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Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Course Main Course

Cuisine Ashkenazi Jewish

Servings 6

Calories 400 kcal

Ingredients

  

• 2 lbs 900g beef (brisket, flanken, or chuck), cut into chunks
• 2 cups dried beans kidney beans, navy beans, or a mix
• 1 cup barley
• 4 large potatoes peeled and cut into chunks
• 1 large onion diced
• 3 cloves garlic minced
• 6 cups beef broth or water
• 2 tablespoon vegetable oil
• 1 tablespoon paprika
• 1 teaspoon salt adjust to taste
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon honey or brown sugar optional, for slight sweetness
• 2-3 beef marrow bones optional, for richness
• 4 eggs optional, whole, with shell on
• 1 kishke stuffed derma, optional

Instructions

 

• Step 1: Sauté the Onions and Meat
  
• Heat vegetable oil in a large oven-safe pot or slow cooker.
• Add diced onions and cook until soft and golden.
  
• Add beef chunks and brown on all sides for flavor.
• Stir in garlic and cook for another minute.
  
• Step 2: Assemble the Chulent
• Add potatoes, beans, barley, and optional marrow bones to the pot.
  
• Season with paprika, salt, black pepper, garlic powder, onion powder, and honey (if using).
  
• Pour in enough beef broth or water to cover everything by at least an inch.
  
• If using, nestle whole eggs (uncracked) and kishke into the stew.
  
• Step 3: Slow Cook the Chulent
  
• Slow Cooker Method: Set to low and cook for 12-16 hours.
• Oven Method: Preheat oven to 200°F (95°C), cover, and bake overnight (at least 12 hours).
• Step 4: Serve
• Carefully remove the eggs and peel before serving.
• Stir the chulent gently and serve hot, ensuring each bowl gets meat, beans, potatoes, and barley.
  

Notes

Spicier Version: Add ½ teaspoon cayenne pepper or a few dried chilies.
Vegetarian Chulent: Replace beef with extra beans and use vegetable broth.
Extra Richness: Use duck fat or schmaltz instead of vegetable oil

Keyword casserole, cholent