10-15 servings

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, chopped
  • 2 large sweet potatoes, peeled and cut in 2″ pieces
  • 2lbs Grow & Behold Flanken, cut into large chunks between the bones
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 Rose Veal marrow bones (about 1lb)
  • 1 cup brown rice
  • 1 cup dried chick peas
  • 1 teaspoon paprika
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 4 large eggs in their shells, washed
  • 1 quart chicken broth
  • Puff pastry cups, for serving (optional)


Sauté the onions

Heat the olive oil in a large sauté pan over medium heat.  Add the onion and sauté until golden brown and very soft, about 15 minutes.  Add the garlic and sauté until fragrant and soft, 1 to 2 minutes.  Remove from the heat.


Build your chulent

Line the bottom of a slow cooker with the sweet potatoes.  Season the meat with the salt and pepper and place on top of the potatoes.  Add the marrow bones and the sautéed onion and garlic.  Sprinkle in the rice and gently shake the slow cooker so that the rice settles into all the crevices.  Add the chickpeas and repeat the gentle shake.  Sprinkle with the paprika, turmeric, cumin, cayenne, cinnamon, and allspice.  Gently nestle in the eggs.  Pour in the chicken broth; add water if necessary to just cover everything.


Cook low and slow

Cook on low for 12 to 18 hours.  If the liquid all gets absorbed and it looks as if your chulent is burning or drying out, or the top is not cooking, add boiling water as necessary to keep the contents barely covered.


To serve

Just before serving, remove and peel the eggs.  Scoop the chulent into individual bowls or a covered serving dish.  Cut the eggs into quarters and arrange them on top of the chulent or in a bowl alongside.  To dress it up, serve in individual puff pastry cups as shown in picture (instructions below).


Additional notes from Jamie:

  • Timesaver: You can skip sautéing the onions and garlic and just add them raw to the slowcooker.
  • Variation: Swap in russet potatoes for the sweet potatoes–or use one of each.  Add chicken legs in place of some or all of the flanken.
  • To dress it up: serve in puff pastry cups for holiday entertaining.  Here’s how:Place individual chulent servings in puff pastry shells.  Bake the shells according to the package directions. Just before serving, fill each warm shell with a few spoonfuls of chulent and top with half a hard-cooked egg sliced on the diagonal or a single egg slice. Garnish with chopped fresh cilantro leaves, if desired. To make ahead: Once baked, the puff pastry shells will keep for 24 to 48 hours at room temperature in a tightly covered container. Warm them in an oven, in a warming drawer, or on a hot plate, loosely covered, just before filling and serving


Recipe reprinted with permission from “Joy of Kosher: Fast, Fresh Family Recipes” by Jamie Geller (William Morrow/Harper Collins)