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Classic Chulent

Rating: 3.88 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

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!

By Niki11784

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Recipe Summary

prep:
15 mins
cook:
8 hrs
total:
8 hrs 15 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

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

Directions

  • 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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Nutrition Facts

Per Serving:
267 calories; protein 9.5g; carbohydrates 48.8g; fat 4.5g; cholesterol 11.7mg; sodium 1086.4mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Niki11784
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
Helpful
(13)

Most helpful critical review

Tanya C
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
Helpful
(10)
8 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Niki11784
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
Helpful
(13)
Adina
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
Helpful
(12)
Tanya C
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
Helpful
(10)
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rutiec
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
Helpful
(6)
Linda Glaeser
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
Helpful
(4)
2as1
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
Helpful
(3)
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