The Best Cholent Recipe in the World Revealed and Illustrated by Rabbi Tovia Singer!

Rabbi Tovia Singer’s ‘cholent’ dish is enjoyed by his entire synagogue each Sabbath, and his recipe is widely regarded among the best in the Jewish world. In this film, Rabbi Singer reveals the recipe to his culinary masterpiece and illustrates what to do and warns what never to do when preparing Judaism’s most celebrated dish!
outreachjudais... www.toviasinger...

[@cortneyrsmith]

Food Network needs a Cooking with Rabbi Tovia show!

[@M-David-Hakoh]

The problem with watching this is... you're making my mouth water just watching you describe it

[@Jim-sb7dt]

You really have it all Rabbi. Ultra wise and intelligent, funny, great personality, so giving, and a fine looking man as well.

[@SmiTTyy-sh8nc]

I really enjoyed watching you describe the ingredients. Your a very good story teller. I'm gonna give this a try. Thank you and God bless

[@imerflores1167]

Mr. Rabbi Tvia Singer once told me to pray for understanding and knowledge. This makes all the sense... How else can a person know so much of Scripture, History, Scuba diving and cooking? This recipe looks great, 2 thumbs up.

[@dcrelief]

How neat, thank you. My crockpot is a favorite tool for cooking. Friday, I had a large fatty chuck roast with tons of veggies. Glad to hear you enjoy cooking!!

[@yitzhakgoldberg2404]

R. Tovia Singer's Cooking Show!

[@michaelgreene151]

The first "lomdishe" shiur on cholent I ever heard! Absolutely entertaining, R' Tovia! However, I don't believe you mentioned how much water to add to the crockpot--is it the same amount one would use if cooking on the stove? Also, what discussion of cholent recipes would not generate additional opinions? I would emphasize that you ABSOLUTELY MUST include a liberal amount of marrow bones. it completely changes the flavor and takes cholent up to a whole new level of taste excellence! Also I use plenty of garlic powder, plus honey is important, in addition to the sweet ketchup, as it will remove any residual bitterness that comes from cooking the meat over such a long period. Also, I add my own variety of store bought BBQ sauce, etc. I love you Rabbi Singer!

[@ToviaSinger1]

I agree with you on all accounts. Of course people add barbecue, soy sauce, honey and many other things. This is great. With regards to water, the biggest problem is the water that is absorbed by beans and barley. The problem is solved by precooking this, as I explain. I fill the whole pot up with beans, potatoes, meat, kishke, marrow bones (which I mentioned along with neck bones) until the pot is full with the hard ingredients. I then put in water to the top. This water will slowly cook off during the next 18 hours. I like your idea of sweet honey. I filmed this clip unscripted on the first try. The essential message is the halachos, the precooking of beans and barley, and proper selection of meat. These are the essential things that I felt people need to understand. Be blessed.

[@michaelgreene151]

thank you Rabbi Singer. May the Al-mighty give you much success in all your wonderful work.

[@miriamewaskio793]

@@ToviaSinger1 Thank you for a fascinating expose. Crockpots also don't lose water, (evaporate) as fast like pots on the stove do. I've never done cholent in a crockpot nor pre boiled the beans and barley but your way sounds great and will be doing it! I assume it should be set on low? Mine has low, medium and high settings.

[@Rovtful]

Wow how could the saducees miss out on this

[@balazsmike4134]

greetings from hungary :)

[@drrettner]

I add 1 cup of sherry and fresh basil.

[@marilynsamaniego4652]

I wish he had given the ingredients at the beginning. 25 min in and all I know is sauté onions. If I skip forward I might miss something. I’ll be patient.

[@Michael-NYC]

Very informative great details and the logic behind all methods. But why all the drama. Could be a class A video perhaps 30 min with no drama. Anyway thanks for it. Shabbat Shalom

[@adenioilham2407]

Salam alaykum rabbi, can you send me that food to my home, because im hungry and its seems delicious, haha

[@AvivaHadas]

Do you make yapchik?

[@ameenthetrueisraelite8883]

I used to eat Halal...I might try Kosher food.

[@themishmish101]

why not just bring the plates to the hot plate ,to ladle out the food ? this way it stays on the element . and you obviously are not emotionally ready to reveal your momas chulent recipe ,you gave a 45 minute shpil about everything except to show us the chulent being made . gut shabbos !

[@sah1807]

Hi, just saw your comment today. Mixing food while it is on the element/fire falls into the category of cooking, which we do not do on Shabbos. There is a way to take some portions and put it back on heat for later, with 2 conditions: 1) when you take it off you have to have intent/thought to put it back. 2) You can not put the pot down anywhere off the the fire. You can partially lean the pot on a counter etc, in such a manner that if you would let go of the pot it would fall. Just be careful to leave the cover on the source of heat, because if drops of liquid on the lid cool off, you can't put it back on the fire. In other words, to keep it simple, just take it off heat- and leave it off - LOL.

[@zackdoc]

What a nasty, disrespectful comment to a wonderful rabbi, a man of God who shares so much of himself. I would say I pity you but I'm not so sure you deserve it.

[@billybobjohnadamjoe]

Oh shoot, Rabbi cooking??! This was the crossover I didn’t know I’ve been waiting for

[@heidihorwitz7973]

I am absolutely loving watching this video! So entertaining and heartwarming with references to cooking with your grandmother. I know I will treasure this memory of Rabbi Singer's "best cholent recipe in the world" - forever ! Thank you !

[@MrTrashcan1]

Forget his teaching, the Rabbi is a culinary genius! No need to apologize, Rabbi, we now know that the fatty meat is the healthy part. Our pre-biblical ancestors were hunters and this is how we ate and thrived for a million years. And yes, if you must eat barley or beans, cooking the heck out of them is the key to getting rid of the anti-nutrients and making them gas free. I had cholent once at a friend's for Shabbas, but sadly it was not memorable. She was a very Jewish mother, but somehow not the greatest cook. And my own mother's cooking was "industrial."

[@mekhimkl2702]

This is the most endearing and wholesome cooking video I have ever seen.

[@alexandereisen3486]

We want Matzo ball soup next!!!

[@rafaelmartinez3226]

Shalóm Rabbi Singer, salutes from Puerto Rico, thanks for sharing i will try it one day hoping it can be soon if i find the ingredients, some can be dificult to find. It looks really delicious.

[@orafrid3505]

Something feels like it's missing.. oh yeah! William Hall where are you?

[@AvnerRosenstein-ULTRA-LXV]

Thank you Rabbi Singer! My Grandmother made it slightly different but I'm going to try this one for sure! Shabbat Shalom!

[@sharadillon1009]

Thank you for sharing this recipe' with us. I was having a critical day and this distraction with all of the warmth that family brings around the table helped me through this very tough day. Thank you.

[@elishevacaro-australia2642]

Todah Rabbi. This is the most delicious recipe. Shabbat Shalom from Perth, Australia

[@ArielaShines]

Potatoes on bottom sare to keep it from burning. :) you can make kishka. I'll send you a recipe Tovia. :) very easy. Yeah I'm a honey and Osem girl lol. But I add carrots and a few whole eggs too :)

[@Funkafella01]

Hmm. I bet oxtail would go great with this. I don’t know if that’s considered Kosher but it would be tasty.

[@miriamewaskio793]

I was thinking the same! They're marbled and also give off lots of gelatin due to the connective tissue. They're beef so should be kosher, I'm sure.

[@DiegoVaz3]

We do sell kosher ox tail.

[@ramonmachtesh3035]

Furman's, now "Furmano's", used to make a special Cholent bean mixture. I use red kidney, white cannelloni, black, and pinto beans. Vegetarian baked beans are full of sugar as well as salt and squashily overcooked. Just add tomato paste.

[@mcomeslast]

thank you so much Rabbi!

[@SilviaSumberaz1]

I Love your recipe and make at myself. But wil never be the best as yours! Thank you ❤

[@Rita1984]

Instead of kishke i use marrow bones and home made schmaltz. Same flavor but no empty calories.

[@BuzzAali]

May 2023 watching it. Tovia is just awesome decribing things whether Torah or Cholent. You're my role model is bible knowledge and speaking. You have such an adorable character

[@fredr7217]

A Torah lesson and a cooking lesson

[@Justin-hs2kf]

Awesome video! I'll be eating tonight!

[@chrisbole6811]

What type of beans are predominantly used in Ashkenazi cuisine

[@uria702]

Boneless flanken is amazing for cholent.

[@crunchmunch5282]

This looks great, I guess I was disappointed that you never actually prepared it in this 1 hour video. Thanks for the beans and barley precook tip.

[@ChaserTree]

amazing. thank you so much! would love to try your cholent

[@shainacanarsiekid]

I prefer my mother’s recipe. No Ketchup, no plastic bag please!Flanken and Marrow bone.

[@hadasah6309]

I just made this. It’s a winner! 👍🏻😁

[@channarubin8267]

I really like your shiurim- but hearing you speaking about food is even better, i had not expacted this :)

[@MrAhuraMazda]

My Rabbi told me one permissible work around for serving some Cholent at midnight. He said you can use a fishing rod and attach a spoon to the lure and take out the cholent with the fishing rod spoon. He said this is how Moses did it back in the day.

[@JoshuaFinancialPL]

nice. first add 1 cup water to crock pot. then insert crock pot liner bag. fill with cholent ingredients. put on lid, close and twist bag with lid inside, seal with rubber band. won't burn cholent. but if you like that crispy crust all around the bag wont' give it to you. but if you don't like working like a dog to clean the ceramic after Shabbos, the crock pot liner bag is a must. Have a sweet Shabbos Chol Hamoed Succos and Chag Someyach, y'all.

[@jeffharper9703]

I'M NO SURPRISED TOVIA THAT YE LIKE COOKING !!! CHEERS & CHEERIE'O DADDY'O 👍👍👍👍👍👍👍👍

[@ZionLion44]

Omg that sounds amazing. Do you like split pea with roast beef? It's my favorite! Could you do a video on hebrew pronunciation?

[@MosheBenChaim]

Why did I never see this video before?

[@landlbrowne]

I love this guy. Yes!

[@Braglemaster123]

Love Cholent !!!!!!

[@reneelillquist2786]

Lovely

[@tlcode]

Cooking is art. Baking is science.

[@Jim-sb7dt]

Can't wait to make this. Thank you so much.

[@dabatulard6045]

Salam rabbi, do u ever eat with ur Muslim fellows ?

[@ToviaSinger1]

Of course, Muslims come to study and eat with us every Shabbat! They break fast with us during Ramadan and feast with us on our holidays. I think we are the only synagogue in the world with a prayer room for our Muslim friends.

[@dabatulard6045]

Tovia Singer lol, that's nice to hear, do u really fast on Ramadan too, and is both fastings of Jews and Muslims similar?

[@ToviaSinger1]

Only Muslims fast. I'll prepare dinner.

[@dabatulard6045]

Tovia Singer mashaAllah, God bless u rabbi

[@d35trvct08]

I use joy of koshers recipe with the osem chicken consomme and some honey. Otherwise it's the same.

[@abc8257a]

Thank you so much dear Rabbi for the great recipe but, I make my khomin without meat at all And it comes out wonderfully aesthetically as well I do not use any of the methods you mentioned and I have never had the stew burnt even though it is cooked for a long time I usually make stews with potatoes, onions, garlic, beans and add whole eggs to make them hard-boiled eggs My method is to add water at such a level that it will evaporate for at least 18 hours - and then a very tasty stew comes out

[@fransrabie6609]

Thank you Rabbi Tovia. Time to take out the slow cooker. God bless.

[@hadasah6309]

God gave us this video 😍

[@jannash3999]

a Mexican herb call epazote will remove all the bean problems.

[@ElementZeroGuildVids]

Very nicely described, Thanks!

[@lalocontreras9697]

I enjoy your teaching

[@marilynsamaniego4652]

Just use canned kidney beans

[@padre443]

haha this has become a cooking channel.

[@Shoshi2048]

LOVE THIS!

[@mrhollywood7387]

boy this was hard !

[@satoshinakamoto2127]

I just normally don't eat anything on Shabbos and I don't go outside of my house until it's finished. there is no Synagogue or Shule in Bali... Not one that I am aware of.... Shabbos, doesn't end until approx 7:30pm (Bali Time) I normally will open up my water bottles and close them again on Friday night, as to create a temporary but reusable seal. You don't want to be opening anything on Shabbos for permanent use. My only Vice is that my air conditioning is always on 7 days a week. People please, do not be tempted to put cheese in this dish unless it's a completely free of sheep, cow, or goat meat. Rabbinical law teaches that's not permitted to boil a calf with its mother's milk. The essence of this principle: if there is a beast that produces life-giving milk, it's not kosher to kill the animal and then use dairy products to add flavor because this like adding insult to injury; it's not enough that you killed the animal but you have to useits life-giving milk to enhance its flavor. This principle only applies too Kosher meat that milk is harvested from; so your cream cheese bagel with lox and onion is still kosher.

[@satoshinakamoto2127]

ellenfrancis67 I am alone here and it troubles me little NOT to: smoke, drive a car or motorboke, leave the premises of my house, eat athything, turn on the nights, bathe, sort laundry or change bed sheets. For more than two-thirds of the day on Shabbos, it is like both my hands and later legs are cut off

[@michaelgreene151]

First of all, you may leave the premises of your house, and walk quite a distance as long as you do not go out of the "t'chum Shabbos" If you live in a city where there are houses within about every 140 feet then you can walk all you want and then about 1/2 mile beyond the city limits. If you live in a rural area, where the houses are far from each other, then you may still walk the half mile. Also, I don't understand why you DON'T EAT anything on Shabbat. Their is a mitzvah of Oneg Shabbat meaning one should enjoy delicious food and drink on the Sabbath. Shabbat is the day when most people cook the best and most luxurious food of the week (as long as it is cooked before the sabbath and only kept warm on an electric hot plate or "blech", a metal plate placed over the burners on the stove which are set at a very low level--just enough to keep food hot as a hot plate would). Also, I never found the problem of lights an issue--just turn on before Shabbat the lights you will be needing. You can save electricity by using "night lights" in the bathroom, for instance, if that is a concern. Rather than concentrate on all the "Do nots" (prohibitions), why not concentrate on the "dos" which enhance the Shabbat. Shabbat is meant for the study of Torah. If you have never studied formally in yeshivah or seminary for girls (forgive me, but I can not tell from your name what gender you are) there are still thousands of enlightening, interesting and entertaining books n English you may read--try a google search for ArtScroll Publications. Then there are Shabbat "zemiros" to sing at the Sabbath meals, and of course, part of the "oneg shabbos" is a nap Shabbat afternoon after the meal, not to mention the Shabbat prayers.

[@satoshinakamoto2127]

michael greene I do study Torah but its in English. I'm worried that the intentional negligence of the "don'ts" counteract the benefits of just doing what is encouraged i.e eating on shabbos. I much rather eat nothing until Shabbos brakes. Sometimes I find myself making errors on Shabbos, that it tortures me. Also, because it is a day of rest, I often stuggle with being aroused while and after knapping. This really disturbs me greatly because I am trying to keep the day holy. I am male.

[@ToviaSinger1]

Next time you travel outside the country, buy like 20 pounds of kosher salami that doesn't require refrigeration. You can then bring it in your suitcase. It is great for chollent.

[@margarets4610]

I’m not Jewish but really enjoy this little knowledge about the religion and wonderful recipe. Thank you for sharing.

[@Fred63205]

Salami? Isn't that pork?

[@janishart5128]

*Chad Fred:* No - there is also beef salami, and there's even a chicken salami!

[@meverymessy194]

The traditions of your fathers are the sins of your fathers. Like a stunted shrub in a salt encrusted plain, no chance for survival. You must give up the sins of your fathers and turn back to the rock that formed you Rabbi. Have you forgotten Malachi 2:1-9 rabbi? You CHEATERS!

[@meverymessy194]

Soon we will see who is creating loop holes in the torah, and who fears the sovereign God of Israel, and obeys His commandments as they were written down. Gods people have always been defiant before God, even before Moses died. At this point He's just given you more rope to hang yourself with than I would have needed. I guess He really does want to give you every chance to turn back to Him wholeheartedly before He destroys the wicked among His people. Good figs verses bad figs, The righteous verses the self-righteous. Two thirds of Israel is destined to be cut off and die. Believe me, God will not judge the world, before He judges His very own people first. There is no fear of God in you, walk by the firebrands you have created for yourself. Kindlers of Fire, all of you Rabbis. Rabbis are aliens in the midst of Israel, and not representative of the Levitical priesthood in the least, they are the sole cause for Israel straying from the covenant God established with His people at Mt. Horeb. Accuse me of being high? Your an idiot O.M.E. Akiba was a Canaanite and the leaders of the 1st century Sanhedrin, (president and vice president) were the sons of Sennacherib, king of Assyria. en.wikipedia.org/wiki/Shmaya_(tanna)

[@lilup9138]

Too long and recipe not clear!