Cholent (Beef Brisket with Lima Beans)
Submitted by usborne
Slow-cooked beef brisket cholent with buttery lima beans, caramelized onions, and a paprika kick. Set it in your crockpot Friday night for a melt-in-your-mouth Sabbath feast.
YIELD
4 servingsPREP
20 minCOOK
16 hrsREADY
16 hrsThis traditional Jewish cholent takes the hands-off approach to Saturday dinner. You’ll toss frozen brisket, creamy lima beans, and sliced onions into your slow cooker, then let 16 to 24 hours of gentle heat work pure magic.
The result? Fork-tender beef that falls apart at the touch, swimming in rich pan juices studded with sweet caramelized onions and velvety soft beans.
Garlic salt and a touch of paprika give this one-pot wonder just enough warmth to keep things interesting without overpowering the deep, savory flavors that develop during the long, slow braise.
Pro Tips
- Soften your lima beans completely before adding them to the crockpot (hard beans won’t tenderize properly during the slow cook)
- Trim every bit of excess fat from the brisket so your final dish isn’t greasy
- Use frozen brisket straight from the freezer for easier fat trimming and better texture
- Serve the sliced meat draped over the bean mixture with plenty of those luscious natural juices spooned on top
Ingredients
Directions
Lima beans must be completely soft before using. Trim all excess fat from brisket. Combine softened lima beans, onions and water in crockpot; mix well. Add brisket and seasonings. Cover and cook on Low for 16 to 24 hours.
Serve slices of meat over limas and onions with the natural juices over all.
Serves 4 to 6.
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