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Shimon’s Cholent Recipe
Shimon’s Cholent Recipe Shimon Goldman | Meat
30 minutes
5 servings

  • My personal preference is to thoroughly wash the potatoes in the cholent, clean and not peel them, but my family prefers them peeled.
  • Before placing anything into the crock-pot, I recommend boiling water in a kettle to pour into the crock-pot after all the ingredients are put in.  This will speed up the cooking process.
  • Please Note: If Erev Shabbos is Yom Tov, have the crock-pot turned on before Yom Tov on a low setting and make sure to put up the cholent in the morning. Make sure to prepare enough hot water ahead of time to be able to use for the cholent. I would also recommend to prepare all the spices together in one cup before Yom Tov in order to avoid the prohibition of measuring spices on Yom Tov. ENJOY AND HAVE A GOOD SHABBOS!
  • 1 medium onion
  • 2 cloves of garlic
  • 1 cup of dry barley
  • 1 cup of dry beans (any variety)
  • 3 or 4 potatoes (peeled)
  • 1 lb. beef kalachal (ribeye roast)
  • Marrow bones (optional)
  • 1 heaping teaspoon salt
  • 2 pinches of cayenne pepper*
  • 2 Tablespoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Cajun spice
  • 1 teaspoon chili pepper
  • 1 teaspoon cumin
  • 1 pinch of crushed red pepper (for spicier and sweeter taste)
  • Few big squirts of ketchup (to taste)
  • 1 squirt of mustard
  • 1 squirt of honey (optional)

  1. Spray the crock pot (slow cooker) with a cooking spray on the bottom and sides to prevent sticking. Turn crockpot on high (assuming it’s a 5 quart crock pot)
  2. Slice onion into rings, slice or chop garlic, and spread along the bottom of the crock-pot. Cut potatoes in halves or thirds and place over the onions and garlic. Rinse kalachal well under cold water, then place in crock-pot over the potatoes.
  3. Pour spices over the meat, salt first.  Try to spread spices evenly.  Place barley and beans on top of everything.  Afterwards, pour boiling water into the crock-pot high enough to cover 1 inch above the ingredients.
  4. Check before Shabbos to see if you may need to add a little more water.  Shortly before Shabbos, adjust the crock-pot to low setting.
  • * Black pepper is fine, but I find cayenne pepper to be more flavorful.