Passover Cholent is the warm and welcoming cholent you know and love, just modified for Passover. Meat, potatoes, a (gluten free) kishke and homemade knaidlach make this cholent a must have for your Shabbat Passover meal.
When Dear Daughter is born right before Purim…
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| The Bat Mtizvah Cake! |
Thank G-d we were blessed with having my daughter’s Bat Mitzvah last weekend. We were so proud (Kenayna Hara) of her efforts in learning for her Bat Mitzvah and the wonderful d’var torah she gave at her party on Sunday. Her mom (me!) had a lot to do too! The most special part was being able to put together a photo montage showing her growing up, and speaking to her publicly about her namesakes and about how proud we are of the young woman she has become (I know…we all teared up at the Bat Mitzvah too!). Aside from the fun of putting together the décor (m&m themed – her initials are MM), menu, and great projects and activities for her classmates, I got to do one of my all-time favorite things – bake! For weeks I stocked the freezer with French Macarons, cake pops, devil dogs (whoopee pies to the uninitiated), cupcakes, and other treats – SO fun! I also got to let loose and make some cakes that I would normally never make. I’m posting some of the pictures so you can vicariously share in the simcha with us!
Then you need to start thinking about Passover
And then there was Passover Cholent
Passover Cholent
- Prep Time: 15 minutes
- Cook Time: 24 hours
- Total Time: 24 hours 15 minutes
- Yield: Enough for everyone
- Category: Passover
- Method: Slow Cooking
- Cuisine: Jewish
- Diet: Kosher
Description
This is the perfect recipe for your Passover Shabbat meal. No kitniyot in this recipe, and you can adapt it according to your taste preferences too.
Ingredients
- 2 large onions, quartered
- 1 1/2 pounds cholent meat
- 5–6 large potatoes, peeled and halved
- 1 pound kosher for Passover kishke (you can add a second if you like)
- 1/2 cup ketchup
- 3 tablespoons onion soup mix
- oil or non-stick vegetable spray
- boiling water
Knaidel
- 4 large eggs
- 1/4 cup oil
- 1/4 cup water
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup matzoh meal
Instructions
- Spray a large oven-safe pot or large roasting pan (or if using a crock pot grease the insert pot) with non-stick vegetable spray or grease with oil.
- Set aside.
To make the knaidel
- Whisk the eggs, oil , water, salt and pepper in a medium bowl.
- Add the matzoh meal and stir until all the ingredients are incorporated.
- Set aside while preparing the cholent.
- The knaidel can be made in advance and refrigerated for a few hours until you are ready to prepare the cholent.
- Layer the onions, meat, potatoes, and kishke in the prepared pan.
- Cover with the ketchup and onion soup mix.
- Form golf-ball sized balls out of the knaidel mixture and place over the cholent.
- Cover the entire cholent with boiling water.
- Seal the cholent tightly with aluminum foil or a snug fitting lid.
- Place in the oven and allow to cook overnight at 200°F.
Equipment
Buy Now → Notes
Notes
- You can also theoretically put this cholent on a blech or in a crock pot overnight, although I’ve always used the oven method.
- I usually remove the casing from the kishke and place it in the pan – I find it gives the cholent a great flavor. You can leave the casing on if you like and slice it when serving the cholent.
- You can personalize this cholent by adding more meat, or other ingredients. If you’d like a thicker cholent add a little less water.
HERE’S A LINK TO MORE PASSOVER RECIPES!
MAKE SURE TO CHECK OUT MY “I CAN’T BELIEVE THEY’RE PASSOVER BAGELS”!!
I can’t believe they’re Passover Bagels!!!
PASSOVER IDEA LIST ON AMAZON
I also put a Passover Idea List on Amazon.
Click here for my Passover Idea List!
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I really cod’unlt ask for more from this article.
My family never used meat in our cholent, just beef bones so you end up with a beef bone broth. What sort of cut is “cholent meat”?
Thanks for your question Alice. There are many different types of meat used and many different names for those types. One type used is chuck, others use something called “fertiloff”. I recommend using a good stew meat or asking your butcher. Please let me know how it turns out!