Yom Kippur Pre-Fast Cholent
A hearty, comforting, and slow-simmered stew designed to keep you satiated and nourished before the Yom Kippur fast.
Ingredients
- •1 lb (450g) beef chuck, cut into 2-inch cubes
- •1 cup (200g) dried pinto or kidney beans, soaked overnight
- •1/2 cup (100g) pearl barley
- •2 large yellow onions, diced
- •3 large Yukon Gold potatoes, peeled and quartered
- •3 cloves garlic, minced
- •2 tablespoons vegetable oil
- •1 tablespoon paprika
- •1 teaspoon ground black pepper
- •1 teaspoon salt
- •4 cups (1 liter) beef broth or water
- •2 tablespoons tomato paste
Instructions
- 1
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
- 2
Sear the beef cubes on all sides until browned, then remove the meat and set aside.
- 3
In the same pot, sauté the onions until translucent and golden, about 5-7 minutes.
- 4
Add the minced garlic, paprika, and tomato paste, stirring for one minute until fragrant.
- 5
Return the beef to the pot and add the soaked beans, barley, and potatoes.
- 6
Pour in the beef broth or water until the ingredients are just covered, adding more liquid if necessary.
- 7
Bring the mixture to a gentle boil, then reduce the heat to the lowest setting.
- 8
Cover with a tight-fitting lid and simmer for at least 3 hours, stirring occasionally to ensure the barley doesn't stick to the bottom.
- 9
Check that the meat is fork-tender and the liquid has thickened into a rich gravy before serving.
💡 Chef tips
- Soak the beans overnight to ensure they cook evenly and reduce digestive discomfort during the fast.
- If you prefer a thicker consistency, mash a few of the potatoes against the side of the pot during the last 30 minutes of cooking.
- This dish tastes even better the next day; store it in the refrigerator and reheat gently on the stovetop.
✅ How it should turn out
The finished cholent should have a deep, mahogany-colored gravy, tender melt-in-your-mouth beef, and a savory, earthy aroma that signals a deeply satisfying meal.