1 pc brisket (shoulder) – about 2 kg / or chicken portions

1 cup beans – any kind – presoaked overnight

1 cup large barley

2 large onions – chopped

potatoes – cut in very large pieces

1 Tblsp honey

1 Tblsp soy sauce

salt, pepper

pinch of hot and pinch of sweet paprika

1/2 teasp baharat


eggs – when cooked with the cholent slowly, they absorb the flavor and you get very delicate, delicious brown eggs


Brown the brisket to seal, and remove from pot.  If using chicken, browning is not necessary.

Lightly fry onions, with seasoning, beans, barley, honey and soy sauce.

Place bean mixture, potatoes and meat in slow cooker, and add some water. (You could cook it very low oven, but I like the slow cooker – don’t have to check, don’t have to stir, don’t have to worry about adding water).

Wash the eggs, pierce so they don’t burst, and place them around the other ingredients.

Cook on low about 12 hours.

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