Our regular rendition of the classic Jewish dish known as cholent, is hearty, delicious, and satisfying. But sometimes you want to switch it up, perhaps by emulating the spicier cholent you are likely to find at a bris or a Shabbos Kiddush. Well, look no further. This one is spicy hot, the flavors are completely on point, and the sweet potatoes add a bit of piquant sweetness to the spice. It’s the kind of dish where your diners are full, but can’t resist coming back for serving after serving.

Spicy Cholent

Ingredients:

• 2 medium onions, chopped
• 4 T. rendered chicken or goose fat (schmaltz)
• 5 lb. boneless short ribs
• 5 medium potatoes, peeled and chopped
• 1 sweet potato, peeled and chopped
• ½ cup dried kidney beans (soaked in cold water, overnight)
• ½ cup dried Great Northern beans, or other variety white beans (soaked in cold water, overnight)
• ½ cup pearl barley
• 1 ½ T. hot paprika (or more)
• 2 t. sweet paprika
• 2 t. granulated garlic
• 2 T. salt
• 1 ½ t. pepper (or more)
• (Optional add-ins: eggs in their shell, kishke)

Method:

1. Caramelize the onions in schmaltz over low heat until a deep golden brown, stirring occasionally, and then more frequently near the end of the cooking. This is the kind of long, slow process that’s best to begin first thing in the morning, before your other cooking tasks. Place the caramelized onions in the bottom of a crockpot.
2. Brown the meat on all sides, adding schmaltz, if necessary. (Short ribs are fatty, so it’s unlikely you’ll need to add schmaltz to the pan.)
3. Transfer the meat to the crockpot. Rinse the beans, and add to crockpot along with the rest of the ingredients. Cover with water.
4. Turn the crockpot to high and bring to a boil. (Add optional eggs in their shell and/or kishke). Switch heat to low before Shabbos begins. Allow the cholent to cook overnight before serving.