Cholent With Knaidel

chefs-mate chefs-mate 0 Comments
Servings: 6 Difficulty: Intermediate
Jump To Recipe Print Recipe
0 Add to Favorites
A hearty, slow-cooked Jewish stew featuring tender flanken, beans, and homemade knaidel
Cholent With Knaidel recipe image
Recipe tools
Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.

Cholent is a traditional slow-cooked stew that transforms simple ingredients into a deeply flavorful, comforting meal. This version features tender beef flanken, creamy lima beans, and hearty potatoes, all simmered for hours until the flavors meld perfectly. The addition of homemade knaidel (matzo ball dumplings) adds a satisfying texture and absorbs the rich broth. Ideal for Shabbat dinner or a cozy weekend lunch, this dish is best prepared in advance to allow the flavors to develop. It serves as a complete, satisfying main course that warms the soul.

Cholent With Knaidel recipe image
Print Recipe
0 Add to Favorites

Cholent With Knaidel

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 179.3

Description

Cholent is a traditional slow-cooked stew that transforms simple ingredients into a deeply flavorful, comforting meal. This version features tender beef flanken, creamy lima beans, and hearty potatoes, all simmered for hours until the flavors meld perfectly. The addition of homemade knaidel (matzo ball dumplings) adds a satisfying texture and absorbs the rich broth. Ideal for Shabbat dinner or a cozy weekend lunch, this dish is best prepared in advance to allow the flavors to develop. It serves as a complete, satisfying main course that warms the soul.

Ingredients

Directions

  1. Soak the dried lima beans in plenty of cold water overnight, then drain and rinse them thoroughly.
  2. In a large Dutch oven or heavy-bottomed pot, heat 1/4 cup of the fat over medium-high heat.
  3. Brown the beef flanken pieces on all sides, then remove and set aside.
  4. In the same pot, saut&# 195;© the sliced onions in the remaining fat until softened and lightly caramelized.
  5. Return the meat to the pot and add the drained beans, peeled potatoes, salt, and pepper.
  6. Cover the pot with enough water to submerge all ingredients by about an inch.
  7. Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer for at least 8 to 12 hours.
  8. While the stew simmers, prepare the knaidel by beating eggs with sugar, salt, and water.
  9. Stir in the matzo meal or cracker meal until a soft dough forms.
  10. Wet your hands and roll the dough into small balls.
  11. Add the knaidel to the simmering stew during the last hour of cooking.
  12. Serve hot, ensuring each portion contains meat, beans, potatoes, and knaidel.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 179.3kcal
% Daily Value *
Total Fat 1.1g2%
Saturated Fat 0.4g2%
Cholesterol 2.2mg1%
Sodium 37.0mg2%
Total Carbohydrate 37.4g13%
Dietary Fiber 7.1g29%
Sugars 10.6g
Protein 6.8g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cholent, knaidel, stew, jewish, shabbat, slow-cooked, beef, flanken, lima beans, matzo balls, comfort food, traditional, dinner, hearty, simmered, potatoes, onions, dumplings, braised, weekend meal
Recipe Card powered by WP Delicious

Leave a Comment