Cholent Recipe | Jewish Recipes | PBS Food

Be sure to soak the beans for up to 6 hours before starting this Cholent recipe.


Yield: at least 10 servings



  • 1 cup mixed dried beans (cranberry kidney, large and small navy beans, black, and lentil)
  • 2 large onions chopped, plus 1 whole onion with skin
  • 1/4 cup olive or vegetable oil
  • 3 lbs. flanken (short ribs) or chuck in one piece
  • 2 tablespoons honey
  • 3/4 cup barley
  • 6 potatoes peeled and left whole
  • 2 cloves to 2 1/2 head garlic peeled and left whole
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 teaspoons paprika
  • Water to cover
  • Neck bones or marrow bones (about 1 pound)
  • 1 egg per person (optional)


  1. The day before cooking the cholent, soak the beans for 6 hours in water to cover. Rinse and drain. Saute the chopped onions in the oil and brown the meat.
  2. Place the honey on the bottom of an 8-quart casserole and heat a few minutes until caramelized. Then add the beans, the barley, potatoes, and meat. Scatter the garlic around the meat. Dissolve the salt, pepper, and paprika in water and pour over, adding water just to cover.
  3. Then place the meat bones, whole onion (the skin adds color), and unshelled eggs in the pot. Before Shabbat starts, cover with water and bring to a boil. Then cover with aluminum foil and the lid and simmer for 15 minutes. Remove to a preheated 225-degree oven and cook overnight.
  4. In the morning remove the lid and check the water. If the water covers the meat, uncover and leave for another 2 hours so that the water evaporates to make a thick sauce. If there is no water, you can add a little bit.
  5. Serve each ingredient separately on serving plates or on a very large platter with the ingredients separated.