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Yeshiva University’s Award Winning Cholent


2 pounds cholent meat or flanken
1 onion, chopped
2 tablespoons oil
1 cup dried beans, soaked in water for 12 hours or more
½ cup red wine
1 package onion soup mix
½ cup whole berry cranberry sauce
½ cup barley
2 potatoes, peeled and cut in chunks
water to cover


Heat oil in a sauté pan and onion and cook it until it is soft and brown. Turn crockpot on high setting. Add a little oil, meat and onion. Cook in crockpot for about 30 minutes. Add beans, barley, and potatoes. Mix red wine, cranberry sauce, and onion soup mix together. Pour over the meat mixture. Add water to cover. Cook on high for two hours. Turn down to low and cook for 6 -7 hours. Turn to warm and serve when ready (it may be left on warm setting for the entire evening).