Cholent for Shabbat – Also Called Sholet

Rating: 3.40 / 5.00 (10 Votes)

Total time: 45 min



Perhaps your new favorite bean dish:

Heat oil or fat in a large, high saucepan. Fry minced onions until golden brown. Remove from heat, add paprika, deglaze with a quarter glass of water. Add beans and rolled barley and cook, stirring, for 5 minutes until soft. Season with salt and pour in water so that the saucepan is almost full. Bring to a boil. Add bones, garlic and meat, make 1/2 hour. Remove from heat, following maybe season again.

Close the pot tightly with a tight-fitting aluminum foil or lid. Cook in oven at 150 degrees for 12 to 15 hours. Check if there is still enough liquid before leaving the dish in the oven for one night, if not, add water. If the cholent is too liquid 1 hour before serving, remove lid and let it still brown.

Do not stir so that the beans do not become “mushy”.

The dish should not be “soupy”, but juicy and brown. You can also serve a kugl with the cholent, which is simmered in the same pot.

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