Potato Cholent is a traditional Jewish stew that has been simmered slowly overnight, resulting in incredibly tender meat and potatoes infused with rich, savory flavors. This comforting dish features flanken cut beef, hearty potatoes, and a unique crust made from eggs, flour, and fat that forms on top, adding texture and depth. The low-and-slow cooking method allows the spices&# 226;ÂÂpaprika, garlic, and pepperâÂÂto meld perfectly with the broth. It is the quintessential Shabbat meal, as it can be prepared before sundown and left to cook in a low oven, ready to be served hot when needed. This rustic, home-style recipe brings warmth and tradition to your table, offering a satisfying and nourishing experience for family and friends.
Potato Cholent
Description
Potato Cholent is a traditional Jewish stew that has been simmered slowly overnight, resulting in incredibly tender meat and potatoes infused with rich, savory flavors. This comforting dish features flanken cut beef, hearty potatoes, and a unique crust made from eggs, flour, and fat that forms on top, adding texture and depth. The low-and-slow cooking method allows the spices&# 226;ÂÂpaprika, garlic, and pepperâÂÂto meld perfectly with the broth. It is the quintessential Shabbat meal, as it can be prepared before sundown and left to cook in a low oven, ready to be served hot when needed. This rustic, home-style recipe brings warmth and tradition to your table, offering a satisfying and nourishing experience for family and friends.Ingredients
Directions
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Preheat the oven to 250 degrees F (120 degrees C) for a slow 24-hour cook, or 350 degrees F (175 degrees C) for a 4-5 hour cook.
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In a large bowl, beat the eggs, melted fat, sifted flour, and 1 teaspoon of salt together until a smooth, thick batter forms.
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Pour the batter into a large Dutch oven or heavy baking dish, spreading it out to form a flat base or mound in the center.
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Arrange the flanken beef on one side of the dough base and place the peeled potatoes around the meat.
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Sprinkle the remaining 2 teaspoons of salt, 1/2 teaspoon pepper, 2 teaspoons paprika, and 1/2 teaspoon garlic powder evenly over the meat and potatoes.
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Carefully pour boiling water over the ingredients until everything is completely submerged.
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Cover the pot tightly with a lid to prevent evaporation.
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Place in the oven and bake for 24 hours at 250 degrees F (121ðC), or 4 to 5 hours at 350 d (177ðC)egrees F.
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Remove from the oven, slice the tender meat, cut the formed crust, and serve warm with the potatoes and broth.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 756.3kcal
- % Daily Value *
- Total Fat 10.6g17%
- Saturated Fat 3.3g17%
- Cholesterol 282.8mg95%
- Sodium 14760.3mg616%
- Total Carbohydrate 133.3g45%
- Dietary Fiber 8.2g33%
- Sugars 6.0g
- Protein 28.3g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The crust (often called "kugel" in this context) adds a unique bread-like texture to the stew. Ensure the batter is thick enough to hold its shape when submerged.
For the 24-hour method, ensure your oven maintains a steady low temperature. If using a slow cooker, follow similar steps but adjust liquid levels as needed since evaporation is minimal.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven.
