Tsholent (tender Beef Brisket)

Tsholent is a traditional Bukharan Jewish dish that is slow-cooked for several hours, resulting in tender and flavorful beef brisket.

Kosher Main Course Bukharan Jewish Bukharan Jewish Beef Slow Cooked
Tsholent (tender Beef Brisket)

Ingredients

  • 2 lbs beef brisket
  • 1 cup pearl barley
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 4 potatoes, peeled and quartered
  • 2 carrots, peeled and cut into chunks
  • 1/4 cup vegetable oil
  • 1 tbsp paprika
  • 1 tsp cumin
  • Salt and pepper to taste
  • Water

Instructions

  1. Place the beef brisket in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 30 minutes. Drain and set aside.
  2. In the same pot, heat the vegetable oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
  3. Add the pearl barley, paprika, cumin, salt, and pepper to the pot. Stir to combine with the onions and garlic.
  4. Place the parboiled beef brisket on top of the barley mixture. Arrange the potatoes and carrots around the brisket.
  5. Pour enough water into the pot to cover all the ingredients. Cover the pot and bring to a boil.
  6. Reduce heat to low and simmer, covered, for 5-6 hours, until the beef is tender and the flavors have melded together.
  7. Serve the tsholent hot, with the tender beef brisket and vegetables.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
6 hours
Total time:
6 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Large pot Cutting board Knife Measuring cups and spoons Stove

Tools

Potato peeler Tongs Ladle

Serving suggestions

Tsholent is traditionally served for Shabbat lunch, accompanied by challah and a fresh salad.

Tips & tricks

For even more flavor, you can add a spoonful of schmaltz (rendered chicken fat) to the tsholent before cooking.

Cost

$25