This is a traditional Jewish food that is served for Sabbath lunch. Its origin is unknown, but it has been traced back to the early 1200's! You can leave it overnight- the longer it cooks for the better it tastes!

Niki11784
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the beef brisket, potatoes, kidney beans, barley, onion, garlic, honey, ketchup, barbeque sauce, soy sauce, onion soup mix, salt, pepper, and paprika in a 6-quart slow cooker. Cook on High for 1 hour. Then, turn to Low and continue cooking for another 7 hours.

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Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

267 calories; 4.5 g total fat; 12 mg cholesterol; 1086 mg sodium. 48.8 g carbohydrates; 9.5 g protein; Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/05/2008
Tanya- you are right. I neglected to mention the most important part- to cover the ingredients with water! Thank you for pointing that out:) Read More
(13)

Most helpful critical review

Rating: 3 stars
10/08/2007
This recipe looks intriguing and delicious. Question: There's no liquid mentionned other than the condiments/sauces. I can't believe that's enough liquid given the dry beans and barley which both soak up lots. Advice? After researching this dish more I see most people cover it with water and that's what I ended up doing even though it was a crockpot and that worked. Read More
(9)
8 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
02/05/2008
Tanya- you are right. I neglected to mention the most important part- to cover the ingredients with water! Thank you for pointing that out:) Read More
(13)
Rating: 4 stars
02/05/2008
Tanya- you are right. I neglected to mention the most important part- to cover the ingredients with water! Thank you for pointing that out:) Read More
(13)
Rating: 5 stars
01/11/2010
This is the best chulent since I found this recipe this is how I make it all the time. Chulent is a Jewish dish cooked usually for Sabbath and not a stew. The only changes that I did is that I cooked the onion in about 2-3 tbsp. of oil until is soft and translucent and added to the slow cooker and mixing with everything I didn't use garlic and I used beef brisket and bone in skinless chicken breast( my husband prefers the chicken). Also I covered with water and on top of everything I put some whole in shell and uncooked eggs. When the chulent is ready you will remove their shells they will have a dark colour and are very good. I forgot to mention that before I put the eggs in I washed them very well with dish soap. Thank you Niki11784 for a wonderful recipe. Read More
(11)
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Rating: 3 stars
10/08/2007
This recipe looks intriguing and delicious. Question: There's no liquid mentionned other than the condiments/sauces. I can't believe that's enough liquid given the dry beans and barley which both soak up lots. Advice? After researching this dish more I see most people cover it with water and that's what I ended up doing even though it was a crockpot and that worked. Read More
(9)
Rating: 5 stars
03/15/2010
the most amazing chulent ever! so easy so tasty. absoultely delicous! 6 potatoes seems like alot but add it cause the potatoes come out incredible! Read More
(5)
Rating: 2 stars
11/06/2009
Did not care for this. I thought it had possibilities but there are other stews that taste better. Read More
(4)
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Rating: 2 stars
05/24/2012
We did not care for this recipe. My family is not picky...but everyone asked that I please never fix this again. Read More
(2)