Italian Cholent

A little taste of Italy from your slow cooker.

  1. Yield: at least 12
  2. Prep: 25 minutes
  3. Cook: 12 hours, 0 minutes
  4. Total: 12 hours, 25 minutes
crock pot


  1. 1/2 lb cannelini beans, soaked overnight
  2. 3 garlic cloves, diced
  3. 1 spring rosemary, chopped
  4. 2 teaspoons salt
  5. 2 potatoes, cut into chunks
  6. 1 onion, sliced
  7. 2 lbs brisket, cubed
  8. 1 package Matzo ball mix, made per package directions (optional)
  9. 1 lb Swiss chard, chopped


Put brisket, onion, potatoes, rosemary, garlic, beans and salt in a large crock pot.

Cover with water and top with matzo balls. Turn on low and cook for about 18 hours.

Saute chard with a little water until wilted, set aside and mix in just before serving. On Shabbat this can be done by spooning the cholent into a bowl and mixing in the chard.

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Tamar is a Registered Dietician and Executive Editor for Joy of with Jamie Geller, which features more than 5,700 recipes, kosher chefs, bloggers, and more. The companion print magazine is published bimonthly and is revolutionizing the way people think about kosher food.

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