American Jewish Cholent Recipe

• 2 lbs beef short ribs, bone-in, cut into chunks
• 1 cup pearl barley, rinsed
• 1 cup dried navy beans, soaked overnight and drained
• 4 large Yukon Gold potatoes, peeled and quartered
• 2 large yellow onions, finely chopped
• 6 cloves garlic, minced
• 2 large carrots, peeled and sliced
• 2 tbsp tomato paste
• 2 tbsp smoked paprika
• 1 tbsp ground cumin
• 1 tbsp sweet Hungarian paprika
• 2 tsp freshly ground black pepper
• 2 tsp kosher salt (plus more to taste)
• 1 tbsp brown sugar
• 1/4 cup extra-virgin olive oil
• 4 cups low-sodium beef stock
• 2 cups water
• 2 large eggs, in shell (optional, for traditional flavor and texture)
• 1 smoked turkey leg (optional, for depth of flavor)

American Jewish Cholent Instructions

1. Place the dried navy beans in a large bowl, cover with plenty of cold water, and let them soak overnight. Drain and rinse the beans thoroughly before using.
2. Heat the extra-virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef short ribs in batches, browning them on all sides for about 3-4 minutes per batch. Remove the browned meat and set aside.
3. Add the finely chopped yellow onions to the same pot and sauté for 6-8 minutes, stirring occasionally, until they are soft and golden brown. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Mix in the tomato paste, smoked paprika, sweet Hungarian paprika, ground cumin, brown sugar, kosher salt, and black pepper. Stir well to coat the onions and garlic with the spices and tomato paste, cooking for 2 minutes.
5. Return the browned beef short ribs to the pot, nestling them into the onion and spice mixture.
6. Layer the soaked and drained navy beans evenly over the meat. Add the rinsed pearl barley on top of the beans.
7. Arrange the quartered Yukon Gold potatoes and sliced carrots in an even layer over the barley and beans.
8. If using, nestle the smoked turkey leg and the whole eggs (in their shells) into the pot among the other ingredients.
9. Pour the beef stock and water evenly over all the ingredients, ensuring everything is just covered with liquid. Add more water if needed to barely submerge the contents.
10. Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover tightly with a lid, and transfer the pot to a preheated 225°F (110°C) oven or keep on the lowest stovetop setting.
11. Slow cook the cholent for at least 12 hours, ideally overnight, without stirring to maintain the layers. Check occasionally to ensure the liquid level remains just above the ingredients, adding a bit of water if necessary.
12. About halfway through cooking, gently press down on the ingredients with a spoon to ensure everything remains submerged, but do not stir to keep the layers intact.
13. When ready to serve, carefully remove the eggs, peel them, and slice in half if desired. Remove the smoked turkey leg, shred the meat, and return it to the pot if using. Taste and adjust seasoning with additional salt and pepper as needed.
14. Spoon the cholent into bowls, making sure each serving has a bit of meat, beans, barley, potatoes, carrots, and, if included, a piece of egg and turkey. Serve hot.