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David Mitnick’s Winning Chulent Recipe


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David Mitnick’s Winning Chulent Recipe


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David Mitnick’s Winning Chulent Recipe

From Joy of Kosher – winning chulent recipe. One 18 Quart roaster oven (crock-pot) full of this chulent can feed approx 50 people gathered for a lunch simcha! (65 people if they ate a lot at Kiddush) Helpful hint – extend the life of your roaster oven by setting up a Shabbos clock to shut off the oven after the chulent has been removed so its thermostat doesn’t get too much use when nothing is in the oven.


  • Prep Time : 10 min
  • Ready Time : 10 min


50 s


  • 6 lb Potatoes, cubed
  • 2 large Onions, chopped
  • 3 bags Barley
  • 2 bags cholent beans
  • 5 lb Cheek Meat (holds up well and doesn’t dry out)
  • 1 1/2 cups Sweet and Sour Duck Sauce
  • 1/4 Cup Osem Beef Soup Mix
  • 4 tablespoons salt
  • 4 Tablespoons Garlic Pepper Blend (McCormick spice mix, or substitute similar spices)



  1. Spray Roaster insert liberally with cooking spray.
  2. In the bottom of the pan, place a layer of 1/2 of the cubed potatoes and onions.
  3. Spread the beans and barley next.
  4. Add the duck-sauce and then the meat.
  5. Season the meat (once inside the pot) with the salt, pepper and beef soup mix.
  6. Add the remaining potatoes and onions.
  7. Fill to cover with water.
  8. Bring to a boil and then reduce the heat.
  9. You want it to be just barely simmering as Shabbos comes in so that it doesn’t overcook.


About Joy of Kosher


JoyofKosher.com is the number 1 kosher food and recipe website featuring Jamie Geller, cookbook authors, bloggers and chefs. With over 6,000 recipes there is always something new.




7 Responses to David Mitnick’s Winning Chulent Recipe

  1. avatar says: Judith

    Duck sauce! Are you kidding? What an idea. And, in the article you mention cinnamon as if THAT would be strange. My family’s recipe uses the aforementioned cinnamon and brown sugar. No garlic, no soup mix. Listen, if you put in flanken with big, beautiful soup bones, the chulent makes its own broth. Also, 4 tablespoons of salt + soup mix is sort of overkill. I know our taste buds can adjust to anything but by 2011 we know that some things are not so good for us.

    Two more items: apple sauce and matzoh meal kugel. Does this family eat the chulent with apple sauce (and horseradish) as we do or do they skip that lightening touch? My maternal grandmother would make a matzoh meal kugel for the top. Anyone else do that?

  2. What is Cheek meat? What size bags are you talking about? (Some of us live in Israel so please be specific so we can get ther right amounts.)

    • Hopefully David will answer but in case he doesn’t, a bag here is usually 1 lb.. I don’t really know what Cheek meat is, but have seen it, I would think any cholent meat would work, like flanken.

    • Cheek meat is usually sold in 1lb bags. During cooking I found that flanken or other meats dried out. this meat stayed moist and tender!

  3. Also- cheek meat “… refers to the facial cheek muscle of a cow. It’s a very tough and lean cut of meat and is most often used for braising or slow cooking to produce a tender result.”

  4. avatar says: Grandma

    Could u please help divide this up to a more reasonable 10-12 portions for the average size family crock pot.

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