Cholent

Cholent is the Sabbath stew that keeps observant Jewish families fed from Friday night to Saturday lunch, since cooking is set aside on the day of rest. The pot goes on before sundown, simmers overnight on a low flame or in a slow oven, and is served steaming the next day. Every community has its own version, from Ashkenazi barley and beans to Sephardic rice and wheat berries, but the idea is always the same: slow, patient, and deeply satisfying.

An overnight simmer worth waking up for

Hours of gentle heat turn tough beef chuck silky and collapse the potatoes into the rich, savory broth. Barley swells and thickens the stew while beans stay creamy, and the whole pot develops a deep, caramelized flavor you cannot rush. Eggs cooked in their shells in the stew come out brown and custardy — a treasured bonus. Ladle it into bowls, top with the slow eggs, and let the leftovers keep you happy for days.

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