Best Cholent Recipes | How to Make Cholent | JOY of KOSHER with Jamie Geller 

As a lapsed sephardic jew, I remember eating this at my ashkenazi friends' houses when I was a kid, and was kind of craving it, so I made this recipe and fed it to my gentile friends -- OMG. Everyone went crazy for it. It's DELICIOUS. Thank you Jamie for the recipe... it's so good

My dad raved about this dish when i made it, i loved it as well. Thanks for the great recipe.

Whooo. My great-grandma use to cook this dish as a kid. I never knew what was it's name. Easy steps !

I just want to say thank you for this fantastic recipe, turned out perfect and delicious!! I live in Israel and this is obviously a very stressful and difficult time, so this was the ultimate comfort food for my family. Thank you for this timeless classic recipe ❤️

This recipe comes out amazing. All night i smell that heavenly aroma that makes shabbat so comforting.

To keep to the Kashrut Standards, if you read the instructions on the barley bag, you have to rinse the barley to make sure their are no bugs, or stones amongst the grains of barley. Then add it to the pot!

Thank you for sharing your recipe! It’s very special that you shared such a beautiful cultural dish. I will be cooking this for my partner who I think is missing his Bubbas cooking. Sending love to you, your family and friends ❤

I am happy I found your video Jamie. If Jamie or anyone else has other recipes, I would love to see them. I am sorry for not looking at recipes sooner and for anything.

I love so much your cooking. They are simple, not complicated and delicious.

As an avid fan in the kitchen. I would assume for so much meat and beans. The potatoes are so minimal. I would put at least 2-3 more potatoes. My preference. Lastly and most importantly. Whenever I see anyone authentically sharing a family secret I am glued to the screen !!!

Yeah the OSEM and the Gefen honey are awesome. Used it for years :) I add carrots and use fingerling potatoes because my kids like them. No kishka because it is hard to get here. :)

Sweet couple!

ABSOLUTELY BEST CHULENT RECIPE! May Hashem bless your families!

Ooo yum, I always make vegetarian cholent but this was inspiring non the less! There is such a lovely homely vibe in this video! Shabbat shalom 💖

Made it last year for my sister, as per her request because our mother Hadassah used to make it each year and it's a favorite of my sisters. She asked for it again last week and sent me Jaime Geller's U-Tube on making it again. Yes it's delicious. Needed to see how it was done again in the video so that I can make it soon. Thank you again for a wonderful traditional recipe for Cholent!

I made this last night exactly like how you said and turned out amazing! with homemade kishka recipe from your website.

I highly recommend soaking the chulent beans and barley prior to adding it to the crock pot. Other than that, it looks delish!

I make Cholent for Shabbat every Friday for Chabbad in Tokyo. I just realized the similarity to a French cassoulet. My recipe is similar with the notable exception that I don’t use honey. I’ll add it next week and report the result.

Ahhhhh.....such a cute couple....and yepper, I'm coming over one of these Shabbats! lol Blessings to you all and tks for posting. Merci pour le chaud lent! :) From Montréal

oh my word, this looks heavenly - great show, wonderful cooks - I LOVE

What a good wife, didn't let her friends pick on her husband, way to go!

That is my favorite food 😋 looking so good God's blessing 🙏

my mother added butter beans and a pudding or paste made with self-raising flower and ginger ..it was spectacular!! I lost the recipe..it came straight from the Belarus Ukraine/region.It transformed the potatoes into something else.She was a legend in the east end of london.I never kept the recipe alas!

Kishke is very easy to make at home and takes very little time. INGREDIENTS: 6 oz flour (170 grams), 2 large onions, chopped very fine, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, 1/4 teaspoon celery salt (if you can find it) and 2 tablespoons olive oil. Mix all ingredients together and it makes a dough, shape it into a loaf and just place it on top of your cholent. Many recipes call for margerine (can't use butter in a meat cholent), but margerine is not healthy so I substituted olive oil and it works well.

Gevaldig. Can’t wait to try !! Thanks

Thanks for this great recipe. I don’t normally make cholent, but this Shabbat I wanted to make a good one for a crowd, so I came across this video and recipe. I followed the directions precisely and it was a big success! Shavuah tov.

You're so cute with your hubby. I have never made cholent, but definitely something I want to try.

Hi. I am hispanish but I work with jewish people ,and I cook I like your tips thx !!! Plz posted more

I never had this while in a Jewish home for 12 years! Looks fine.

I could almost smell it, looks absolutely fabulous. Will try it today,

thank you for showing us how to make this delicious israeli food and your cholent is look so good god bless you guys.

Thank you for the recipe I’m Crhistian but I love cholem thank you

Thank you for sharing this wonderful video. Ah missing my mother's cooking... You remind me so much of her.. well can't wait for the results.

Thank you for sharing. I love different foods

I made this last night with homemade Kishke (recipe from Haimish@Home). Outstanding. Went 18 hours in the crockpot. I got rave reviews. This recipe stand the test of time. Thank you both!!

Please tell dear hubby that sometimes small rocks and twigs can be found in bags of beans. One should always endeavor to search through beans (especially mixed beans) for any non-edible object.

Westley Kosher!! Omg Monsey vibes!! Sending love from Florida!

I miss cholent! I need to go to the rapoports for shabbos.

One question.. you are adding barley and beans right from the bag, I have always been taught to wash and pick over the dried beans, and barley from a bag, for foreign debris. Aside from these, the recipe sounds and looks delicious.. can't wait to try it. J.L., (MS, RD)

I have found Kishka in the freezer section, but you can also omit and add more barley (and potatoes)

You can also Sueve your meat before assembling! You add your spices, and arrowmatics in the bag, and sueve your meat at 165 degrees for 3 hrs. The food vacuum bag you use will infuse the spices & arrowmatics into your meat/protein. Then when you show cook your meat it comes out super lush!

I can't wait to make this. I'll use chicken broth, though.

Oh, thank you, that is so great.

So much fun! Thank you!

The best way to line your pot so it doesn’t burn up your amazing recipe is Freshly washed, and inspected cabbage leaves! You spray the sides & bottom of your pot with Geffen non stick spray, then line your pot with the leaves, then use Yukon gold potatoes with the skin on! Russets work good, but require more cleaning.

Wow, that looks scrumptious!

Yay Jaime you're using consomme!!! Makes food taste yummy!😆

OMG it looks so good I am going to make it myself thanks guys

Yummy yummy delicious 😋 thank you for recipe and sharing video ✌️✨🍀💖🙏🏼

Hello from France ! Thank you for your sharing 😋 and Hag Pessah Sameah !

I have more than 25 years working with jewish meals and Cholen is my favor but I can not wait 20 hours to eat it this is why I never cooked it.I love your recipe and I will try next Passover the ony thing I do is never cook the heart of the onion will be my only change.Thanks.Shallon!

The chef is a very nice and patient man.

Have been stuck at home for months with 0 chollent or crockpot experience. I based my chollent on this video. (Modified a few things. For example: I like adobo to spice the chollent.) Now it comes out perfect every week.

Super food. Thanks for sharing. I saw another video showing top 10 kosher foods. The ingredients of cholent was a bit different to this video. Guess this one should be more delicious. Should try it. Great work and thanks.

Delicious 😋 hag. Shamach. Shabbt. Shalom.

This video is really cute and funny and that cholent looks sickkk!!

Thank you for the recipe.

looookkksss soo good and i usually do not like chulent but i would totally try this!!! thank you!!!!:)

Alright the cholent looks pretty good but me personally i add 1 cup of oil and some ketchup + everything you did i get that perfect consistency.

I m not Jew, but I cook cholent all the time,,I love it, I saw how to cook on RU-vid, the Jewish man cook it, it’s the best

I love ❤️ Jew people & i love your food .i did the cholent and my family love it.

After watching your videos I gave cholent a try. Not fond of the texture and I put way too much barley in. After one bowl I took the contents of my overflowing crockpot separated it into two pots, added a tin of chopped tomatoes and additional seasonings and made soup. It all worked in the end.

I loved!!!!! Finally i get the recipe ❤

Please put beans and barley into strainer and flush with water to remove dirt/bugs, etc. Please rinse meat off as well under cold water. Please rinse onion after cutting it for dirt etc. I rinse everything off first! water is a natural cleaner! Use it!

you should really check the barley for bugs and worms.

Thank you for sharing.

In that Geffen chicken stock product please read the label to find out what’s actually on it! Salt is a big additive! Beef needs salt! Once you add to much you can’t take it out! If it’s to salty before serving you can add more thinly sliced potatoes! That will absorb the salt.

Dear Jammie pls help me on I can’t find flanken anywhere so I have veal cubed stew meat (very lean)with beef Shank and some fattier beef meat cubed not flanken there is no bones just fattier ....what do you think can I make with them an amazing cholent?and other problem here I can’t find kiska and cholent beans😢any suggestions ?hugs and big thank you

I only have Low, High, and Warm on my crockpot. What’s best option? Should I put it on high for part of the cooking, then turn Low?

I love your kitchen

Tasty, filling, and Jewish! Great video, Jamie.

HELLO! thank you so much for this amazing .. i was wondering does it have to be on a crock pot because i have the Shabbat hot plate?? ..

Do you mix or stir the cholent's ingredients a couple of times before leaving it to cook? It seems that you didn't do this. Love all your shows Jamie!

Sounds great! One suggestion, you should use liners that are available for the slow cooker. Such an easier cleanup

Shalom Todah for the recipe Jamie Geller very delicious Shalom u’brajot

I find it quite delectible that the beans and barley cook a liitle first and then add the potatoes on the top-they frequently come out beautifully browned on the top. For kishke, take 2 cups flour,1 tsp salt, 1/4 tsp pepper, 1/8 tsp paprika, pinch of garlic salt and mix. Add 1/4 cup oil and 1/4 cup grated minced onion. Mix well and add water until one has a dough mixture. Divide into quarters and add inside the cholent to cook with the rest of your ingredients

A bit different than we do it over here - but I will definitely test your recipe. We say that the name derives from she'lan in hebrew. "The rested". Thanks for sharing your family recipe! Shalom

AND YES! THE KISHKA! THE KISHKA!

It looks so delicious!!! I'll try the reciepe next Shabbos :)

I live in the hinterland-30 miles from a store that wouldn't know a kishka from a sausage and flanken is cut for bibimbop. Can I get kishka on line?

I actually can't wait to try this and found the first secret ingredient. My problem is I am a ways away from a Kosher store and will have to make my own Kishka. Do you know how many recipes there are for it? Found the ingredients for your brand, and have a game plan. That brand is not listed as heart healthy... I do plan to sear the meat on a grill before as I feel it adds to the flavor.

Flanken is a very fatty meat and so you can try any leaner cut. Regular stew meat will work. It won't quite taste the same of course, but you can save some calories and fat. You can also add marrow bones for some of the fat.

We love your cooking,thanks a lot!

I get not soaking your beans first, but have you ever seen how dirty they are straight out of the bag? Sometimes even tiny dirt clods. I would at least rinse them in a colander

it looks good

thanks!

Are there any traditional side dishes or breads that are served with this meal?

Flankin, brisket, Chuck, cornbeef brisket unpickled! Pick the high marbling cuts! Chest, belly, shoulder.

Yay thanks so much, have never been! No salt bc Osem powder is salty enough - plenty flavorful, it's Osem chicken consomme mix, no msg, pareve.

that cholent looks good, in Israel our kishke looks very diffrent from the one you put in, do you happen to know what's in that kishke? thanks.

I usually make chamim too but I wouldnt use flaken maybe a leaner meat like brisket added at the end of the cooking period

Looks delicious

Besdrat HaShem Im gonna make it for this shabat. I know how to make a delicious Kishke.

Can't seem to find this kishke anywhere in Brooklyn. Is there another co that makes similar?

This looks soooo nice! I adore slow cooked meat. I can imagine how all those flavours have been absorbed by the veggies! ... One thing I have noticed is that a lot of the Jewish recipes are sweet tasting .... is that an Ashkanazi/Sephardic touch or is it more personal taste?

Can i come for shabbaton?

Hi Jamie, thank you very much for showing how to cook cholent. I have two questions: what brand (name) is the slow cooker and why are you using aluminium foil in it?

You can try making your own, there is a recipe on the site for it. Jewish delis also often have it.

is he chef yussi? what a nice couple，may the lord protect u ❤️🇦🇲🇮🇱

hey looks great! can u say wich crock pot are using for in the video ? ..(.brand,size) getting confused with all there is out there. and once u plug it in from friday it's always on heating mode ? thxxxxx:)