I seem to be rather drawn to Jewish dishes. I don’t know what it is about them but all the flavours I crave are right there and exactly what I’m after.

I found this casserole in the pages of Leon 2, and it was my wife who twigged it was authored by Giles Coren. I’ll admit I’m a fan, heck the whole Coren clan is dead gifted. Victoria’s an amazing and intelligent presenter, and Alan Coren reminded me of my dear old Granddad. The only thing that stumped me about the dish was how to pronounce it, so I sought advice and have it on good authority that it’s pronounced ‘chollunt’.

I did mine in a slow cooker, so it bubbled away unbothered and had a jolly old time to itself. It was utterly delicious, with beef shredding to pieces, and a lovely rich liquor to boot. Comforting stuff, and something I’ll be bringing out again over the colder months.


500g beef brisket

2 onions, sliced

6 cloves garlic, peeled

1 tablespoon smoked paprika

1 litre beef stock

150g pearl barley

2 tins haricot beans

  1. Get the slow cooker warming while you prep everything else.
  2. Brown the brisket in an oiled pan on all sides, then put to one side. In the same pan, get the onions and garlic softened slightly, before adding the paprika and stock. Once it’s at a bubble, pop everything including the beef in the slow cooker, and cook for at least 10 hours.

9 thoughts on “cholent

    1. Gary Post author

      Genealogy so far shows Gentile through and through, but I’ll keep looking…

      It is a perfect slow cooked dish, and hardly any effort at all.

  1. Pingback: Tweets that mention cholent « roast potato --

  2. Lexo

    Thanks for posting this. I’ve always wondered what cholent is supposed to look like, and now I know. One day I may even cook it, although since I don’t own a slow cooker I’ll have to do it the true Jewish way – overnight in an oven turned down to about 75C…

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  5. insearchofheston

    I’m not the biggest fan of haricot beans or paprika, but this sounds magnificent. May well give this a whirl with a few additions soon though. Do you think we could get away with substituting the beef stock for some kind of dark ale?


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