Nana Nicky’s Cholent


Nana Nicky's Cholent

CholentKatherine Whittaker

In Jewish tradition, this hearty braise of beef or chicken, root vegetables, grains, and a lightly sweet sauce is slow-cooked overnight then eaten for lunch on the Sabbath. Today, many cooks prepare their cholent this way in a slow cooker. But if you are not observing the Sabbath, a quicker, stovetop cholent can be ready to eat in a few hours.