Cholent

Active time: 30 minutes
Total time: 10-11 hours
Serves: 6-8

Cholent is the perfect Shabbat comfort food! Cooked on low with minimal prep, it is the original slow cooker dish that has been served for generations. Cholent is meant to be cooked low and slow for tender, fall-apart meat that melts in your mouth, and is perfect spread on top of freshly baked challah.

Equipment

• Large roasting pan or Dutch oven

Ingredients

• 1 medium white onion, chopped

• 2 carrots, peeled and roughly chopped

• 2 parsnips, peeled and chopped

• 1 medium sweet potato, chopped

• 2 medium potatoes, chopped

• 2lb beef chuck, cut into ~2-inch pieces

• 1 can (15.5oz) white beans, drained and rinsed

• 12 cloves garlic, peeled

• 2 cups dry red wine

• 1 bay leaf

• 1 tbsp paprika

• ½ tsp turmeric

• Sea salt and pepper, to taste

• Fresh parsley, to garnish

Preparation

1. Preheat the oven to 250°F.

2. In a large oven-safe pot, Dutch oven, or roasting pan, layer onion, carrots, parsnips, sweet potato, potatoes, chuck, white beans, and garlic. Pour in the wine, and top with bay leaf, paprika, turmeric, salt, and pepper.

3. Cover, and bake for 10-12 hours, stirring occasionally until the meat is tender.

4. Serve with chopped parsley.

Notes

• To cook in a slow cooker, cook on low for 12-14 hours.