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Classic Chulent

Classic Chulent

  • Prep

    15 m
  • Cook

    8 h
  • Ready In

    8 h 15 m
Niki11784

Niki11784

This is a traditional Jewish food that is served for Sabbath lunch. Its origin is unknown, but it has been traced back to the early 1200's! You can leave it overnight- the longer it cooks for the better it tastes!

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 267 kcal
  • 13%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 48.8g
  • 16%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 1086 mg
  • 43%

Based on a 2,000 calorie diet

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Directions

  1. Combine the beef brisket, potatoes, kidney beans, barley, onion, garlic, honey, ketchup, barbeque sauce, soy sauce, onion soup mix, salt, pepper, and paprika in a 6-quart slow cooker. Cook on High for 1 hour. Then, turn to Low and continue cooking for another 7 hours.
  2. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Niki11784
12

Niki11784

2/5/2008

Tanya- you are right. I neglected to mention the most important part- to cover the ingredients with water! Thank you for pointing that out :)

Adina
8

Adina

1/11/2010

This is the best chulent, since I found this recipe this is how I make it all the time. Chulent is a Jewish dish cooked usually for Sabbath and not a stew. The only changes that I did is that I cooked the onion in about 2-3 tbsp. of oil until is soft and translucent and added to the slow cooker and mixing with everything, I didn't use garlic and I used beef brisket and bone in, skinless chicken breast( my husband prefers the chicken). Also I covered with water and on top of everything I put some whole, in shell and uncooked eggs. When the chulent is ready you will remove their shells, they will have a dark colour and are very good. I forgot to mention that before I put the eggs in I washed them very well with dish soap. Thank you Niki11784 for a wonderful recipe.

Tanya C
8

Tanya C

10/8/2007

This recipe looks intriguing and delicious. Question: There's no liquid mentionned other than the condiments/sauces. I can't believe that's enough liquid given the dry beans and barley which both soak up lots. Advice? After researching this dish more, I see most people cover it with water, and that's what I ended up doing, even though it was a crockpot, and that worked.

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