Meat Chulent Recipe for Shabbat | Hearty Shabbat Stew Delight
Warm up your Shabbat with this hearty meat chulent recipe, a traditional Jewish stew slow-cooked to perfection. Ideal for a comforting Sabbath meal.
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Cooking tools:
- Slow cooker
- Oven
- Pot
- Dutch oven
- Stove
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spoon
- Ladle
- Peeler
- Kitchen scale
- Fork
- Slotted spoon
- Colander
Ingredients
- 2 lbs 900g beef (brisket, flanken, or chuck), cut into chunks
- 2 cups dried beans (kidney beans, navy beans, or a mix)
- 1 cup barley
- 4 large potatoes (peeled and cut into chunks)
- 1 large onion (diced)
- 3 cloves garlic (minced)
- 6 cups beef broth or water
- 2 tbsp vegetable oil
- 1 tbsp paprika
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp honey or brown sugar (optional, for slight sweetness)
- 2-3 beef marrow bones (optional, for richness)
- 4 eggs (optional, whole, with shell on)
- 1 kishke (stuffed derma, optional)
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