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📜 Cholent (Jewish Shabbat Stew)
Over 2,000 years of tradition, made my way 👇

Ingredients:

2 onions (chopped)

4–5 potatoes (some sliced into disks, others halved/quartered)

6–8 garlic cloves (chopped)

1–1.5 lbs beef neck bones

1–1.5 lbs beef short ribs

1 can BBQ baked beans

1 cup barley (soaked or rinsed)

2 whole eggs (in shell)

2 tbsp ketchup

1 tbsp barbecue sauce

2 tbsp schmaltz (or oil)

2 cups bone broth (or water)

Spices (to taste):

Onion powder

Garlic powder

Turmeric

Cumin

Paprika

Black pepper

Salt

Instructions:

Sear meat in schmaltz with half the onions.

In a slow cooker, layer: potato disks → meat → garlic → more potatoes → rest of meat/onions → barley → BBQ bean/onion mix.

Add spices, eggs, and broth.

Cover and cook on low overnight (12–18 hours). Serve warm for Shabbat lunch or anytime you need comfort food with soul.
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Tools used in this video:
Cutting Board - https://amzn.to/4e2ivOi
Salt Jar - https://amzn.to/3MHEkX7
OXO Spatula - https://amzn.to/47s0J4y
OXO Tongs https://amzn.to/3ZEtKIr
OXO Grinder - https://amzn.to/3XFdCEY
Beef Bouillon - https://amzn.to/3TrlDL4
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