Thank you so much for all the recent feedback on my challah video! I really appreciate all the love, comments, and support.

This week, we’re tackling another classic Jewish dish: cholent.

This video was filmed at the beautiful kitchen at my stay in Eden Gardens Resort in Orlando.

Cholent is a traditional dish that Orthodox Jews make for Shabbat. Since we don’t cook on Shabbat, we prepare it before Shabbat starts, put it in the crockpot on Friday, and let it slow cook overnight so it’s ready to enjoy on Saturday.

Here’s what I used:

1/2 cup, about 8 ounces, cholent mix. I used Gefen.
1/2 cup barley
6 medium potatoes, chopped into chunks
1 onion, chopped and lightly sautéed
1 package of beef. You can use any meat you like, but some great options are chuck, cheek meat, or beef stew meat.
Chicken stock, just enough to cover all the ingredients. You can also use water.
Salt
Pepper
Onion powder
About 1 teaspoon cumin

I like to sauté the onions and meat for a few minutes before adding everything into the crockpot. Then add your potatoes, cholent mix, barley, seasonings, and chicken stock. Make sure the liquid just covers everything.

Set the crockpot to low and let it cook until ready. Cholent is best after 12 to 18 hours.

You can also add so many other things to cholent. Try adding hard-boiled eggs in their shells, sweet potatoes, or other vegetables. And of course, if you love kishka, I strongly recommend adding that too. If you really want to go all in, add some kugel and let it cook overnight. It’s delicious.

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What would you like to see me cook next? Answer in the comments below.