• Email
  • Pin It

Family Heirloom Chulent


Contributed by:

Family Heirloom Chulent


163 comments | Leave Comment

33 Ratings33 Ratings33 Ratings33 Ratings33 Ratings (33 Ratings)
Loading ... Loading ...


Family Heirloom Chulent

This recipe used to be top secret. My husband made it for Shabbos every week and he never divulged the details, even to me! Then one Friday he wasn't feeling well and rather than give up his weekly chulent, he let me take over. I was so nervous. It wasn't a success the first time, but I've practiced and now we're neck and neck. It was his father's recipe, passed on to his older brother, then passed on to him. It was supposed to go straight to our son but I got it first! I guess you could say I am now an honorary member of the men's club. Note: You can substitute the 3 tablespoons Chicken Consommé Mix + 3 cups water with 3 Cups Chicken Broth.


  • Prep Time : 8 hrs min
  • Ready Time : 8 min


8 servings


  • 2 medium potatoes, peeled and cut into bite-sized chunks
  • 2 medium onions, peeled, cut into bite-sized chunks
  • 1 (2-pound) piece of flanken, cut into 4 to 6 pieces
  • 1/2 tablespoon coarse black pepper
  • 3/4 cup barley
  • 1 cup dried light red kidney beans
  • 3 tablespoons Chicken onsommé Mix
  • 2 tablespoons paprika
  • 2 tablespoons honey
  • 1 (1-pound) kishka loaf
  • 3 cups water


  1. Line bottom of slow cooker with potatoes and onions.
  2. Rinse flanken and pat dry. Place pieces around sides of crock pot, with bones on the outside.
  3. Generously pepper meat.
  4. Add barley and beans. Shake the pot a bit so some of the barley and beans fall into the spaces between the potatoes and onions.
  5. Season with consommé mix, paprika and honey.
  6. Place kishka on top.
  7. Pour in water, adding more if necessary, to completely cover all ingredients.
  8. Cook on low heat overnight, at least 8 hours.

Want recipes like this delivered straight to your inbox? Sign up now for the Joy of Kosher Weekly Newsletter.



About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




163 Responses to Family Heirloom Chulent

  1. This cholent is really amazing I tasted it when Jamie and hubby made it for our video, but it actually is a good guide for any cholent. I try different things every time and I never use flanken, so a few weeks a go I figured I would use these spices and no ketchup the way I usually do and everyone loved it. So even if you don’t follow it exactly it is a good guide for flavorings.

    • avatar says: Simcha

      I’m confused. In the video above, was that Jamie Geller and her husband? Because it did not look like her yet the recipe says it is by Jamie.

      • LOL it's me - it doesn't look like me? the video is 3 years old...

        • Re: Jaimie and her husband’s heirloom cholent. Jaimie, my husband and I received a monetary gift from my mother for our wedding anniversary, and we decided to spend some of that money on a crockpot (8 liters). I always wanted to make cholent, so I scanned the web and found your recipe. We had a large gathering at our house for Shabbat, and the cholent came out delicious!.We actually had it for Friday night rather than for the traditional Saturday in which cholent is served, but I put it in the crockpot Thursday night, came home from work late Friday afternoon, and voila it was done/ Thank you very much for the recipe! Terri

          • YAY TERRI!!!!!!!!!!! I am so so happy to hear!!! When we were first married we used to serve chulent on Friday night too – it’s a fun change. I am thrilled you got a slow cooker and super duper happy your found our (I mean Hubby’s) recipe and that everyone enJOYed!!! Happy Anniversary!!!

  2. avatar says: Nanabird4

    Do you soke the dried beans first? Can you used canned, drained kidney beans?

    • I don’t soak the beans, you could use canned but they may result in a mushier bean

      • avatar says: Wendy

        It came out perfectly. I happen to dislike all cholents and actually only had a tsp. of it but my family loved it as did my guests. It was the best cholent I’ve ever made.

        Thank you,


    • avatar says: Ethan

      Beans will cook faster if they’ve been soaked first. But with this recipe, they cook for so long anyway (8 hours!) that it doesn’t matter. I’ve tried this recipe with both dry and canned beans, and Jamie’s right, the canned beans just got mushy. I’ve also tried a variation of this in a pressure cooker, which cuts down the cooking time considerably.

      • Hi Ethan – I love to read the words “Jamie’s right” :-) ! But all joking aside – thanks for your feedback.

  3. avatar says: srs12

    The best cholent recipe everrr…and no u dont need to soak the beans(ck itbout on youtube there is a vidw

  4. Looks amazing! Does the paprika in this recipe make the cholent spicy? Just want to make sure before serving it to a crowd!

    • it is amazing! and yes it does have a bit of a kick — comes from the pepper too the paprika gives off some heat and is also there for flavor and color – so if you want less spicy you can cut both pepper and paprika in half

  5. avatar says: mybobba

    This sounds wonderful, however no instructions on the kishka…a loaf, sorry I don’t understand.

  6. avatar says: estherz

    I was wondering if you can tell me how to cook the cholent recipe on the stove top instead of a crock pot?

    • hey there – so like this: saute the onions in olive oil in a 6qt stock pot, pepper the meat and add to pot to sear. Then add in everything else… your potatoes, beans, barley, seasonings, kishka etc… and enough water to cover, bring to a boil and then allow it to simmer, covered, most of Friday. (check on it periodically and add water if necessary. You have to b more vigilant bc a stainless steel pot will burn it faster than a ceramic slow cooker) Either place on an electric hotplate or over a small burner on the lowest heat covered by a blech a little before shabbos.

      • avatar says: Jessica

        Hi Jamie,

        So I plan to make this on the stove for the very first time. I’ve never made cholent on the stove but would like to try it. Is there anything I need to know about leaving it on the hotplate overnight? My hotplate is quite hot. I usually place an upside down muffin tin on the hotplate as a buffer. I’m concerned – I don’t want to wake up to burnt cholent but also am nervous to wake up to cholent that isn’t cooked through. Do you cover the pot with anything extra other than lid? should I add extra water before shabbat or it should look the way it will when eaten?? Help! Thanks ;)

        • Hey Jessica – so this is really tricky!!! and could take you a few times to get it right. If your hot plate is really hot it’s possible that it will burn BUT if you put it on an upside down muffin tin it’s more possible that it won’t be warm enough. What you are doing with the recipe above it basically cooking it almost entirely before shabbos – if it’s on a low flame most of Friday it should be pretty much cooked through – the hot plate is basically just keeping it warm (and yes it cooks it a bit and certainly concentrates the flavors but it’s not like you are starting with raw ingredients/chulent). So if I can recommend a diff buffer in place of the muffin tin, something that conducts heat better – like an upside down metal broiler pan or 9 x 13 tin or something of that nature – I think that would be better. Whatever you use make sure to put it on the hot plate and let it get hot first before putting your hot cholent from the stovetop on top. In addition to the lid you can cover with a kitchen towel or hot plate warmer but be super careful with towels/fabric on the hot plate. In terms of adding water you can add a little (hot water) for good measure and so it doesn’t dry/burn out but it should look pretty close the consistency you want. One more idea is to do it like the caterers do – their chulent is cooked before shabbos and a little on the looser side in terms of consistency (meaning not dry at all!) and then put in tins. Then put the tin on the “broiler pan” or upside down tin or whatever you are using on the hot plate over Shabbos. So again there is no direct heat but rather you are keeping cooked chulent warm. OY, ok, let us know how it goes. (Or you can always just use a slow cooker and call it a day :-)

  7. avatar says: estherz

    Came out great. I used, here in Israel number 2 meat (called tzlaot), I think I could cook it a bit less time on Friday though.

  8. avatar says: skaterg24

    I registered for this site just to tell you how good this recipe is! I made this for dinner for a group of jews and non-jews. We were having a mid- Hanukkah dinner to teach them a bit more about Jewish culture. No one left any food over and everyone was raving about how amazing Jewish food was :)
    For people thinking about making this it was so easy to make and and tasted so good. I borrowed a slow cooker to make this meal and I am thinking about buying one just so I can make this again!

  9. I would love to join your site. thank you.

  10. avatar says: avi

    Hi i was wondering can i mix the chulent would it ruin it or its ok to mix the chulent??

  11. you don’t want to mix the chulent… why do you feel like you want to :-) ?

  12. Just wanted to let you know that I tried this chulent recipe this past shabbat and it was amazing. My husband said to me “wow the chulent tastes great this week what did you differently?”!! PS I always use chafetz chaim kishke and we love it.

    • YAY Esther!!! thank for letting us know and thanks for the kishke tip! I will look out for it.

  13. avatar says: Sam

    I live in the middle of no where Oregon- no flanken, no kishka. If I make my own kishka will it hold together if I put it on top of the cholent? Have you used other cuts of meat? maybe chuck?

    • hi Sam in the middle of no where Oregon! So yes plenty other cuts of less expensive more readily available meat can be used — chuck and even stew beef will work well. Depends on your kishke recipe if it will stay together but personally I like the kishke all broken down and mixed in. It’s my Hubby who prefers I remove half after cooking and serve it sliced on the side. SO it really depends on your preference. You know… there are also people who put half an already cooked potato kugel on top… that’s really good too!

      • avatar says: Lauren

        I can’t find real kishke near me and I don’t love the pareve kind. Is there another meat you recommend substituting for the kishke?

        • Hey Lauren – you can do so many things (that’s what’s GREAT about chulent!) You can just leave it out – OR – you can double the amount of flanken – OR – you can use chicken bottoms (legs and thighs) – OR – you can use corned beef or pastrami – YUM! Please come back and let us know what you ended up doing and how it all came out.

  14. What’s the difference betwen cholent or hamim ? did you have a recipe of hamim ?

    • Chulent in Ashkenaz culture is essentially a European beef stew including beans, barley, potatoes, and onions seasoned with S + P. other spices and ingredients are determined by your place or origin or preferences of the cook. Sephardic chulent, called Hamin/Chamin is known for its spiciness and distinctive flavor profile – including garlic, cumin, cinnamon, allspice, and ginger – often includes a combo of rice, wheat berries, and chickpeas in place of beans and barley, chicken instead of meat, and the addition of whole raw eggs (in the shell!). I have an awesome recipe for Hamin in my upcoming Joy of Kosher Cookbook but you’ll have to wait until the fall for that :-) in the meantime try this one from our community http://www.joyofkosher.com/recipe/tangy-sweet-veal-chamin-cholent/

  15. avatar says: sam

    A potentially dumb question but I haven’t cooked meat in many years – what’s the temperature of the uncooked meat when you put it in with everything else in the crockpot? My favorite part about this recipe is that it doesn’t require finicking around elsewhere in the kitchen to pre-cook the meat, etc. but I still don’t want to end up serving raw meat. I assume it should be full defrosted first? Also, if I use store-bought kishke, should I follow any baking instructions, allow it to thaw etc. before putting it on top of everything else in the crockpot? Thanks so much for your patience and assistance!

  16. avatar says: sam

    A followup: if we’re following your recipe for kishka elsewhere on this site, would we bake it first before adding it to the cholent pot or just form it into loaves and let it cook with the cholent?

    • hi Sam – great Qs – as for meat raw room temperature or directly from the fridge or freezer (completely frozen) — it doesn’t matter — after cooking on low for 8 hours it will be cooked through. This dish can also handle cooking around 18 to 20 hours as well so no worries there (but again at around 8 hours the meat will indeed be cooked through). For store bought kishke put it in “raw” frm the fridge or frozen (however you bought it) no need to bake — it will cook with the chulent. If using a kishke recipe online again just form into loaves no need to pre bake and let it cook together with the chulent. Hope this helps, let me know if you have anymore Qs, so sorry it took me so long to respond.

  17. avatar says: estherz

    Now that you are living in Israel, Jamie (hope things are going well) I was wondering what meat you are using for your chulent? I have been using number two meat. Since the meat here is tougher I found that adding whole garlic gloves to the chulent really soften it up.

    • nice tip thanks so much! we have been using the meat surrounding the marrow bone – we get this cut special out our Butcher (BEST MARKET takeout counter in RBS). We have tried a few diff cuts and this is our favorite.

  18. Oh no!!! I’m making the chulent again this weekend and I don’t have any kishka in the house. Shame on me!

  19. avatar says: GittelW

    oh my goodness this looks heavenly!!! I totally agree the kishka makes it or brakes it, I am always sad when people don’t make cholent with kishka. I love you Jamie Geller! Love your energy!

    • avatar says: Greta

      Sounds wonderful people and I will be trying this soon but I have to put the brakes on kishka. My mother made a concoction based on flanken and limas…but the order you use for the slow cooker is helpful. No kishka needed.

  20. GittelW!!!! Thank you thank you thank you!!! I so appreciate it and love you back!

  21. avatar says: rainydai

    I just want to thank you for your explainations and recipes. I always grew up hearing about my mother’s grandmother making all these foods and I never had someone to teach me these wonderful recipes until now. You explain everything and you are a regular person, doing things all us moms do. You are helping to put the pieces of my Jewish heritage together. You inspire me on my own journey.

    • wow — thank you so much for taking the time to write/post a comment. I really appreciate it. Wishing you lots of love and success in your journey!

  22. avatar says: shira

    we love this chulent. it comes out great every week.

  23. avatar says: estherz

    Ok, here is a question. My husband bought me a crockpot. 3 settings low,med, and auto. How do I cook the chulent. In other words , how long does it need to cook before Shabbos so it is 2/3 part cooked and on what temp? Then I put in on low before shabbos?

    • you should prob cook on auto (all crock pots are diff but that’s my best guess), as for when to start it etc… there are many different opinions on that so please ask your LOR (local orthodox Rabbi :-)

  24. avatar says: Gittel

    this is totally my go-to chulent recipe soooo good and easy and the layering really does make a difference.

  25. Great recipe, Thank you. Made for Shabbos and turned out wonderful. I loved how the Kishka melted through out the cooking process. Smelled incredible…

  26. avatar says: Sharon

    My store sells chicken consommé, beef consommé and onion consommé? Which one is best for the family heirloom cholent?

  27. we use the chicken – enjoy!

  28. avatar says: Michael

    Thanks for the recipe

  29. avatar says: Tanya

    This is the perfect recipe! We don’t love beans so we just added more barley to make up for it and it was absolutely DELICIOUS!

  30. avatar says: Mir

    I am making sheva brachot in two weeks and wanted to make your chulent. I have a very large size crock pot that could probably feed about 30 people. How do I adjust your receipe to fit this size?

    • hi Mir! Mazel Tov – so exciting! Just double the recipe and it should be perfect. Please let us know how it turned out.

  31. avatar says: Denise V.

    I would like to cook Jaime Geller’s Family Heirloom Chulent in the oven, using a cast iron pot. What Farenheit temperature should I use (oven setting)? I look forward to trying this recipe.

    • Hi Denise – I am SO sorry I haven’t made it this way so I can’t properly advise you. I can however give you some pointers if you want to do this on the stove top, hope this helps: saute the onions in olive oil in a 6qt stock pot, pepper the meat and add to pot to sear. Then add in everything else… your potatoes, beans, barley, seasonings, kishka etc… and enough water to cover, bring to a boil and then allow it to simmer, covered, for at least 6 hours. Check on it periodically and add water if necessary. You have to be more vigilant bc a pot on the stove top can burn your chulent faster than a slow cooker.

  32. avatar says: Yaakov

    Just for your information, when a product says “No Added MSG” it means that there is MSG in it FOR SURE. The Osem Consomme you use in the video has yeast extract in the ingredients. Yeast extract is a form of free glutamate which the FDA considers “natural” and there fore does not need to be explicitly listed as MSG. However, since yeast extract IS actually a source of free glutamate, they cannot write “No MSG” and therefore writ the misleading phrase “No Added MSG”. (Free glutamate, MSG, masquerades as many things such as hydrolyzed vegetable or yeast protein, yeast extract, etc.)

    • An incredibly helpful comment – that fishy sounding “no added MSG” phrase can really throw a person off. I now love to use Manischewitz All Natural Chicken Broth with NO MSG :-) in place of consomme and water. Of course one can always use homemade broth as well.

  33. Jaime,
    How large is the crock pot you used to make the cholent?
    I can’t wait till try it for this Shabbos.

    • This recipe is best made in a 5 liter slow cooker (or something close to that size). If you have something significantly larger like a 7 liter than 1 1/2 times the recipe for optimum flavor.

  34. avatar says: Adam

    Will it cook faster on high heat?

  35. avatar says: Jean

    Ok, what did I do wrong? I mixed everything in the blender except the flour as my blades never have taken the punishment of breads. The mix came out looking like very wet biscuit dough, and I couldn’t even begin to do a loaf until I added twice as much flour as listed :S

  36. wish to join for free

  37. avatar says: M P

    Looks delish…is it really 20 hrs? Whats the cooking time

    • it it crazy not normal delish! lol funny Q – actual cooking time is at least 8 hours

  38. avatar says: Judy

    I’ve just watched your cholent video. I do soak my beans and chickpeas if I’m using them and kidney beans. I love the potatoes and the barley and beans more than the meat. I can quite easilu skip the meat. I noticed you don’t use salt. I must have my salt. 50 yrs or so ago when my mum made cholent she’d put carrots in for me. They come out delicious. You don’t put eggs in either. Now that you are here, do you? I used to just stick a whole onion in but now I will do as your husband did. What sort of meat were you using? It looked like Jolly good meat. Not from Israel that’s for sure. Did you bring chipotle? With you? I don’t even know what it is. I lef England in 1968 age 23. All I could make, for my dad, was worsht and eggs in schmaltz. I had to teach myself. I became very good. Cooking. Baking. Making jams and granola. Everything and I worked full time. Until they went off to the army we all sat together to eat at night. When they came for weekends we did then too. While son and daughter were in the army my ex and I had a very amicable divorce. Well I was alone so I wasn’t going to cook for myself and I stopped. When they all came home and my son married his one and only girlfriend and they lived with me I hsf no confidence to go back into the kitchen. Friday nights were awful. My ex came. My son and d.in law and now 3 kids. My daughter and s.in law and their 3 kids. It got too much for me. I was tense. Weepy. Nervous. Anxious. So now my daughter cooks and my d.in law sometimes joins in but always helps. But I feel myself itching to cook something. I have made some chicken curries. Doesn’t sound much but it’s a start. Jamie what do you do now as you can’t get the good stuff you could get in America. It drives me mad. I’m looking at all sorts of cookery blogs and half the ingredients can’t be got in Israel. Such a bummer. Well it’s nearly 3am and I’ve got 2 cats sleeping on my foot so I’ll say good night. I hope I’ll hear from you and that I haven’t bored you to tears. Happy New Year. An easy fast and גמר חתימה טובה. Judy.

    • Hi Judy! Shana Tova – you haven’t bored me. I also could skip the meat (and the potatoes LOL) and do a vegetarian bean and barley cholent. I find that I can get lots of great stuff here and am hanging in quite well. So happy you have such wonderful children who carry the load of the cooking! Wishing you a Chag Sameach!

  39. your food looks good and tasty

  40. avatar says: nuriye

    Hi Jaime,
    How large is the crock pot you used to make the cholent? I would like to get a similar one in London.

    • Hi Nuriye from London! So ideally this recipe is best made in a 5 liter slow cooker (or something close to that size). If you have something significantly larger like a 7 liter than 1 1/2 times the recipe for optimum flavor.

  41. avatar says: Gitty

    Looks like a great recipe. Want to try it, however I would have to substitute for the pepper, paprika & soup mix, due to allergies. Any good ideas ?

    • OY – ok – that’ all the flavoring/seasoning. Try beef broth or chicken broth in place of water. I don’t know what spices to suggest bc I am not sure what you are allergic too.

  42. Loved your video of making cholent.Please wash the beans before you put them into the slow cooker. One does not know how the beans were stored or how clean the area was that stored the beans. Thank you, Shima from Hollywood.Florida 11/6/2013

  43. avatar says: dsievers

    Hi, do you leave the kishka in the wrap or do you remove all of the covering. Also, do you add the water level to cover the kishka as well? Thanks, Dale

    • Hey Dale: OK so I like when the kishka breaks up into a mush in my chulent so I take off the wrapper. This way as you prepare to serve it and transfer the chulent from the slow cooker to your serving dish it’s super easy to mix in the soft broken down kishka. And yes the water level should cover the kishka. enJOY!

  44. avatar says: Benita Oz

    Hi Jamie, I loved your easy recipe and watched your video on Youtube. I also live in Israel and would like to know if you could recommend a leaner cut of beef that would suit the chollent. I don’t mind adding some bones separately, it’s just that my family doesn’t like meat with much fat on it. Another question: I don’t own a crock pot, I have prepared chollent before in the oven (with not so much success; always too much water left in it..); how would you recommend doing it and in what temperature to cook it? I love chollent and would like to prepare it for the coming weekend. Please help! :)
    Thank you in advance!

    • Hi Benita – if you use too lean of a cut your meat will dry out — in Israel we use flanken or asado fresh from the butcher which is close to the flanken in the states or from the freezer section we use Hacker’s Cubed Beef (not the one designated for cholent). Please scroll up in the comments for instructions on how to make cholent in a pot on the stove top. Great luck and let me know how it turns out, enJOY!

  45. avatar says: tamarkatz

    Looks awesome- looking forward to trying this!
    My crockpot has settings warm, low and high- should i cook on low or high? My cholents have been a little watery lately so I’m concerned about how high to cook it and for how long

    • its so hard for me to say definitively bc each crockpot is different but we cook ours on low for about 20 hours (we set it right before shabbos which now is around 4p and then eat it around 12 noon the next day) hope you enJOY it!

  46. avatar says: sarabenb

    HI, so not sure if it has been asked1 (skimmed through the comments!) 2 questions, do I wrap the kishke in tin foil before putting in the cholent? (never made cholent with it) and also my hubby cant have barley, is there a substitute or can I just use regular cholent beans and skip the barley? thanks tons x

    • Hey there, so no we don’t wrap it – just lay it on top and then when serving break it up with the spoon and mix it in. You can replace the barley with brown rice or you can make an all bean cholent but of course it’s not quite the same. (If you’d like you can also add some chickpeas just to add more interest). If you do an all bean cholent you won’t need as much water – just enough to cover.

  47. Thank you for including a substitution for the flanken. I find that after a long cooking process, flanken meat separates from the bone, (I just remove the bare bones), but little pieces of bone shards fall into the dish and can be chewed on and swallowed, resulting in a very unpleasant reaction.

    • WOW that’s horrible – I can’t say that I have had that happen – I too remove the large bones from which the meat has separated and thankfully haven’t had to contend with shards… but now in Israel I often use boneless cubed beef and it’s still great!

      • I’m glad that you haven’t had this happen to you. It has also happened to me when I’ve used flanken for cabbage soup. Although I know that the bones provide flavor, I will stay away from flanken from now one and use boneless cubed beef. I love your website Jamie and am so grateful to have found it.

  48. avatar says: sofer

    For shabbos lunch I’m content with a plate of chulent and kishka and that’s it! (maybe an entree of fish or liver with a little salad as well) However, we’ve been experimenting and bottom line, struggling, with the chulent for over 25 years. I’m determined to finally have a good chulent every week and can’t wait to try your recipe! Here in Israel we haven’t found the meat nearly as tasty or “fall off the bone/melt in your mouth” soft (not just an issue for chulent)[Of course being used to Romanian meats and kishka from Chicago will spoil anyone! Their chopped liver, hot dogs and cold cuts are to die for!] Where is your RBS butcher located and if I ask for the chulent meat the Gellers order will they know what I’m talking about? (Maybe he should package it under “Geller’s chulent meat”? LOL!) (What is the hechsher?) Which frozen Hackers do you use? They have 2 cubed meats- Do you use the short rib cubes? You can also go to Hackers store in Sanhedria and they’ll cut the frozen meat any way you want. If so, which # cut would you recommend? The frozen South American imports are always without the bone so you’d have to buy bones separately.

    Is Osem Consomme the same as the Chicken soup mix in the yellow plastic containers? If so, the Pareve or fleishing one?

    Our homemade kishka doesn’t stay firm. I don’t mind it mixed into the chulent but I want it to remain in chunks (identifiable) and not become totally disintegrated. Does your kishka recipe stay that way? Would it need to be wrapped? What about baking it or par-baking it beforehand?

    Why don’t you add any fresh or powdered garlic?

    Have you ever added sweet potato? I find it adds a nice natural sweet flavor.

    You can substitute wheat (berries?) for barley. It looks, cooks and tastes the same.

    How long before shabbos do you put up the chulent? It needs to either be 1/3-1/2 cooked or raw before shabbos starts. We like to put it up by 10am, meaning it would cook for over 25 hours. Even so, our chulent is always soupy :( We’d rather be done with all food prep by mid morning. With your recipe is this too long?

    • WHOA BABY lots of Qs. Ok let me try to answer them. (And yes we agree about a simple chulent shabbos lunch although I LOVE my chulent with a fresh green leafy salad!)

      1. Meat – unfortunately we are having the same issue here to the point that my intensely meat loving husband doesn’t even want chulent meat and therefore chulent. SO what did I do? Started making my Somewhat Sephardi Chicken Chulent from my NEW BOOK: JOY OF KOSHER Fast, Fresh, Family Recipes (available at local book stores). So you can substitute chicken (dark meat: legs and thighs) for the red meat. I find the chicken hear to be amazing quality! The next best option is visiting Alon my butcher at BEST Market in RBS Aleph and asking for the shin meat or going to Benny’s and requesting the Assado/Flanken.

      2. Osem Cosomme is the Chicken soup mix in the yellow plastic containers. I buy the pareve one OR use chicken OR beef soup broth in place of water and soup mix.

      3. The homemade Kishka recipe is from one of our community members and is not mine so I can’t vouch for it but we also like half the kishka mixed in and half served sliced on the side SO whichever recipe you use you must keep it wrapped if you don’t want it to just fall apart and melt into the chulent.

      4. There is no garlic in the recipe bc it’s my husband’s recipe and he doesn’t love garlic the way I love garlic. My Sephardic Style Chulent in the new book calls for 4 cloves of garlic chopped. You can certainly add that here.

      5. And yes we love sweet potato – again the Sephardic chulent I keep mentioning calls for all sweet potato and I just made it this shabbos and we all agreed that while we love sweet potato we don’t love only sweet potato and instead now like to do half and half, half sweet ad half white. So that’s what we’ll be doing for the next little while moving forward.

      6. My friend uses wheat berries and I like it too!

      7. We put it up right before shabbos but I understand wanting to be over and done with the prep early on in the day so what we do is make the chulent by placing ALL the contents in the slow cooker’s removable ceramic “crock” EXCEPT for the water/broth and put it in the fridge. Right before Shabbos we add the water/broth and place the crock into the slow cooker, cover, turn on, and you are good to go – NO MESS! Your soupy issue is you ratio of wet ingredients to dry. Try this recipe and let us know how you enJOY it!

  49. avatar says: sofer

    One more question… Is the taste of the chulent affected when we make a small chulent on the occasional “quiet” shabbos, filling the slow cooker 1/2 way?

    • No the taste is not affected you just have to be sure it doesn’t burn when left over Shabbos. Often if there isn’t enough “stuff” in the slow cooker the long cooking time can start to burn the contents.

  50. avatar says: rachelmom

    we also made alliyah, and am wondering if you have found any supermarket kishke that compares to A-H from NJ? we miss their kishke and hot dogs so much! have you found anything close?

    • Hey there again! and so cool! When did you make aliyah? And sadly… NO (and I say that really sadly with a heavy heart). We miss both the kishka and hot dogs like crazy and bring them back from our US trips — both products are tops on our list. Thankfully our kiddies love the Israeli hot dogs but we have had a harder time transitioning to them.

  51. HI J,
    I live in the Hinterland of Oregon- 30 miles from a market and 7 h ours from anything ethnic, ANY ethnicity! That said, will you share your recipe for kishka and also if you know any on line sources? I haven’t had a good kishke since I let NY 35 years ago!!! Thanks

  52. oops, sorry – Jamie

    • Hey Sam! You make me laugh – BTW my mom and sister call me “J” so it’s totally cool! How did you end up in Oregon (all the way from NY)? I would love to know. The kishka recipe is from one of our contributors but people seem to really like it. I hope it satisfies the craving and lives up to your memories: http://www.joyofkosher.com/recipes/kishka/
      Love, J (aka a Woman called Jamie)

  53. avatar says: Chaya

    What’s the foil for I ur crock pot?

    • Lining that acts as a “Blech” b/c of prohibitions re: cooking on Shabbos – but as always I recommend you ask your LOR (Local Orthodox Rabbi) for more details.

  54. avatar says: Mark

    Hi Joy,

    A few questions sorry:

    1) Why was there foil in your crockpot before you lowered the ceramic pot in?

    2) We were planning on cooking and boiling on high for it to boil before turning it to low but due to time constraints, we waited for an hour and didn’t see any boil – so turned it to low and went to bed.

    3) In the morning, around 8 hours later, we see a half inch layer of oil on top. Now, not sure what to do… remove the oil, and continue cooking on low for a few more hours, or turn it up to high and continue cooking?

    Please help! Thanks!

    • Hello Mark – never apologize for Qs – here are my As.

      1. The foil lining is due to the prohibitions regarding cooking on the Sabbath.

      2. No need to bring it to a boil first – just cooking on low the entire time is sufficient.

      3. I have never had the oil separate like that…. all I can say is when you mix it all together should be great! And again on low for 8 hrs (or even up to 20 hours) is perfect no need to play with the temp.

      Can’t wait to hear how it came out!

  55. I made this cholent last Shabbat and it came out EXCELLENT!! I used what our kosher store here in Rockville called cholent meat, but I think I’ll use the chuck steak or flanken like you suggested next time. The meat was a little dry… I think it just needed some fat. Anyhow… THANK YOU!!! My father in law gave it an A++ :-)

    • YAY YAY YAY!!!!!!!! A++ is the BEST grade ever! For chulent meat you really must use a cut with fat and bones – flanken being one of the best. Thanks SO very much for commenting!!!!

  56. I’ve spent many years trying to perfect my chulent. For almost a year now I’ve used a recipe that I made up which is good. However, this past Shabbos I tried your recipe but used a full pack of barley instead of beans since my wife and daughter prefer chulent without beans. My family and I really enjoyed your recipe. However, I thought it needed some salt. Did I do something wrong?

    • No you did nothing wrong! :-) It really depends n the size of the crockpot and how much water you’ve added. SO next time you can either add more consomme mix or salt OR what I like to do is add chicken or beef broth instead of water for extra flavor if I have some in the house. Hope you are able to perfect our recipe. regards to your wife and daughter!

  57. Thank you for that HOWTO.

    I was raised frum but many lifetimes later I’m secular. Still the taste of Cholent & all of the shabbat goodness it entails entices me.

    Go figure.


    • Hi Jon – thrilled you found your way here and are enticed by Shabbat food still… there is something extra special (most certainly mystical) about it all. As my grandmother would say “eat and enJOY!”

  58. avatar says: Wanda B

    I stumbled onto your recipe for cholent while searching for a way to cook some dried heirloom beans.
    Oh my!!!
    We are Muslim so we already love kosher food, but this is a treasure!
    It’s now in our weekly recipe rotation.
    Thanks for a superlative recipe, and a wonderful website.

  59. 3rd tiime making this recipe love it! But this time the beans did not cook all the way to soft. Ever gave this happen? Flavor, neat, and barley perfect. Strange. Must be “vad ” beans?

  60. avatar says: Susan

    Hate spell check!
    Ever have
    Flavor, meat
    Must be bad beans

    • lol! ok yes I have had this happen on a few occasions. Usually it occurs when the chulent pot is too full and the beans float to the top, get pushed up against the slow cooker lid and that top layer doesn’t cook thru. Could that be the case?

  61. avatar says: nechama31

    I made this for my friend, who doesn’t like black pepper, and she loved it. She asked if I would make it again because she couldn’t stop thinking about it all week. The Osem definitely makes it!

  62. avatar says: v1c

    hi Jaime, great looking recipe that I’m going 2 try this shabbas, but i have a few quick questions 1st : in the written instructions its says to cook for 8 hrs. on low temp, but in the vid. you say cook on med. for 18-20 hrs? . next my crock pot is a 6qt with a high or low cooking options(no med.) so which do u recommend i use, and should i increase the ingrediance like u said for a 7qt or keep it the same as i would for a 5qt?
    thanks in advance and good shabbat.

  63. avatar says: v1c

    me again i forgot to ask since I’ve never used a crock pot is there anything i should know about how to line it with aluminum? amounts, where and what needs to be covered safety ext… thnks

    • Hey there ok so: 1. the cholent is done after 8 hours but I do cook it for 18-20 on low. 2. I recommend you use low not high especially for shabbos otherwise it will burn.3. for a 6 qt keep ingredient amounts the same 4. I line the slow cooker with aluminum foil not for safety but rather bc of the halachic implications of cooking on shabbos. You can ask your local orthodox Rabbi for the details on that one. GREAT LUCK!

  64. avatar says: Yisroel

    3 tablespoons Chicken onsommé Mix

    I think you may want to consider this ingredient. Each teaspoon has 850 mg. of sodium and it contains MSG.

    • Hi Yisroel. Thanks for your comment. There are actually MSG free soup mixes but they still have a considerable amount of sodium. We have been adhering to a lower sodium diet of late so in the last 6 months we have removed all soup mix from our cabinets. And instead I use chicken broth in place of the water and mix above.

  65. This is amazing! Thank you so much for sharing. I am going out this week to buy another crock pot, because my granddaughter and I are inviting friends over on the 27th. I cannot wait!

    • AWESOME!!!! enJOY!

    • avatar says: lihi

      Hi Jaimie, thanks for this recipe. Been wanting tovmake cholent for a long time and you inspired me :) I have a couple of questions: 1. I put the red kidney beans straight from the bag… only later to find out that kidney beans must be soaked and boiled prior to cooking, especially with slow cooker (due to low temp and not reaching boiling point). If not done, can have severe stomach reaction due to high levels of toxin. I am now thinking if its safe to eat?? Its been cooking on low for 8 hours thus far… I would be happy to get your opinion – is it safe to eat?
      By the way, i used chicken instead of meat :)
      2. My second question is how long should it cook for on low? My Pilot slow cooker has low, high, warm settings.
      Thanks so much! Will let you know how it turns out (this batch if safe, next one if not :) )

      • Hi Lihi! so sorry just getting to this comment now. re #1: all I can say is I have never soaked my beans but I do cook the cholent about 20 hours re #2: the cholent is done after about 8 hours on low but like I said I do cook it for about 20.

  66. Jamie, I have a question.
    I have a friend who is vegetarian and was wondering if this recipe could be made without meat? Should I add something else?
    I’ve tried a few vegetarian recipes, but nothing compared to this one (maybe because I’m a meat lover!)

    • LOL!!!! yes, for a meat lover nothing vegetarian will compare :-) What you can do is buy a vegetarian kishka and you can try adding chunks of tofu or pieces of seitan to add substance.

  67. Dear Jamie,
    What is consumme mix?
    I live in Jerusalem , Israel. What Hechsher does it have? Can you plese tell me if possible which stores have it?
    Who is the manufacturer of it-the brand name?

  68. avatar says: Avraham

    Dear Jamie,

    If you want to make the cholent for 4 servings, do you just halve all of the ingredients?


    • Hi Avraham, yes in theory but you have to use a smaller crockpot and/or don’t make it in too large of a crockpot otherwise your ingredients can burn. So, don’t fret too much just keep an eye on it as it’s cooking. Great luck and enJOY!

  69. Jamie which crockpot do You use for the family heirloom cholent?

    • I used an old 5-qt Hamilton Beach slow cooker I inherited from my brother and sister in law – now in Israel I use 3-quart Israeli brand slow cooker for smaller crowds and an 11 quart for larger crowds.

  70. avatar says: Sarah

    What kind of paprika are we supposed to use. I used Hungarian paprika and it is spicy. Is this correct?
    We plan to put this over potato kugel.

  71. avatar says: Anna

    I love this recipe. It’s a perfect meal for a cold winter night. I do add tomato paste as I can’t imagine cholent without it. Thank you, Jamie!

  72. avatar says: charlotte

    Best chulent ever!!! I always played around with different recipes but once i made this one. My kids told me I could stop trying other recipes. Have been making it ever since!!!

    • YIPPPPPEEEEE!!!!!!!!!!! I am SO SO SO happy to read this thanks for taking the time to comment!

  73. avatar says: Eva

    I am confused my grand mother make schollet in Europe when I been a child that she soaked the beans. Meat been mostly smoked or all internal bits from goose or chicken, and these been cooking for 4 to 6 hour on very low temperature, the final hour over the schollet she pour grated potatoes with very little of flour and few pinch of salt and pepper and these been smeared to cover the entire cooked chollent and baked for the remaining hour. Anybody have these experience? My mother do not keep in tradition but I still remembering some of these dishes that grandma cook for us.

  74. avatar says: Robert

    I have always thought that if you used dried red kidney beans then you have to soak them overnight. They contain a toxin which has to be removed.

    • well all I can say is that I never heard of that and have never done it…

  75. After many years of experimenting with cholent recipes (I’m a grandma!), hubby’s recipe wins the grand prize! It’s great every time I make it. I do tweak it a little sometimes, by substituting half a small can of vegetarian beans for the dried beans and honey, but the things that make this cholent spectacular and the flavor fantastic are the Osem and the A&H. The flanken too! Thanks so much for sharing.

    • Hi (Grandma :-) Ellen! Thank you SO much for letting us know you love Hubby’s chulent (I’ll be sure to pass along the compliment). AND I love your veg beans swap – such a good idea! Thanks for sharing that too!

  76. avatar says: Sue Cohen

    I already get your newsletter. Just saw the classic cholent recipe video with your hubby. Looks amazing. Major question: I do not have a slow cooker, as it is only me. Can I make cholent stove top or in the oven? If so, how long does it cook stovetop or stay in the oven (and at what temp?). Would really appreciate the help as I’m ready to cook…Thanks Sue

    • my mom made cholant and Kishka all the time. She made it in the oven, and it was put into a blue and white speckle led porcelain oval pot. she cooked it over night, for about 20 to 24 hours. I never asked her for the recipe, and was I sorry about that. I’ve been searching for a good recipe, and I can’t wait to try this one.I know my moms recipe was cooked at low temperature, probably 250 degrees. my mother made her own Kishka and stuffed it in the real chewable casing, that was the best part of eating the Kishka, not like the plastic covering today. Hope this is helpful for some,who questioned if you could make it in the oven.

      • SHARON thank you SO much as I haven’t tried it in the oven so thrilled to have this comment here for Sue and all those that asked. SUE – also scroll up in the comments for my notes about cooking on the stovetop.

    • Haven’t made it yet! loved the video Thank you.

  77. avatar says: Hannah K

    Your video is lovely….for kashrut reasons, shouldn’t the beans be checked before being thrown into the pot??

  78. avatar says: Daniella

    Hi I need to
    Know asap
    If I can make this recipe with chicken instead of meat!

    • This recipe is best made with meat, Jamie has a new recipe for a cholent with chicken in her new cookbook, that being said you can try this with chicken, it is just not the same.

  79. This is my go-to cholent recipe, it’s the first one I ever made and the only one I’ll ever need! My printed-out copy has traveled with me to my in-laws and to my sister-in-laws as well as across the country to visit my parents, since it’s my all-time automatic answer to “what should I make for shabbos lunch?”. Everyone always loves it. I do make one tweak: I add a half-cup of Jack Daniels original barbecue sauce.

    • YEAH Baby, JD BBQ Sauce sounds SO awesome!!! Thanks for sharing that tweak with us and you can’t imagine how happy I am to know you travel cross country with the recipe. Thanks for taking the time to comment!!

Leave a Reply

Log in or Join For Free or leave a reply as a guest

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in