A Winemaker’s Cholent – And His Wine | The Jewish Week | Food & Wine

A Winemaker’s Cholent – And His Wine

The vintner creates his cholent using the techniques of the French cassoulet.
A Winemaker’s Cholent – And His Wine

The perfect pairing. Courtesy of Talia Zimmerman

Serves 12

1 hr 30 min

9 hr 30 min

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The head winemaker of the Golan Heights Winery, Victor Schoenfeld, has his own cholent recipe – and, of course, a pairing, the Yarden Pinot Noir.

Such a robust dish demands a strong wine; this one has cherry, red currant and ripe pomegranate fruit flavors. 

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4.4 lbs osso bucco cut into 0.7 inches thick slices (by the butcher)

2 smoked one half goose breasts/duck (about 600 g), cut crosswise into 0.4 inches slices

2.2 lbs sausage (I use beef/lamb/pistachio sausage, locally produced), cut into 4 inches lengths

1.1 lbs large dry white beans, soaked for about 12 hours in water

1 whole head of garlic, separated into whole peeled cloves

3.3 lbs new red potatoes, washed

Eggs (as many as you can fit in, try one per person)

4 onions, chopped

2 shallots, thinly sliced

1 cup pickled pearl onions, whole, drained

3.5 ounces pearl barley

¼ cup decent red wine for deglazing

Beef stock

Salt to taste

Pepper to taste

Smoked Paprika to taste

  1. Brown the slices of goose in a large, heavy bottomed skillet (you can do this directly in the Dutch oven, but I find it easier this way). You need no oil, as the goose fat quickly renders itself. Set aside.
  2. Brown the osso buco in the goose fat. Set aside.
  3. Brown the sausage in the same pan, set aside.
  4. Add the onions and shallots and sauté in the remaining fat, until lightly browned. Add a bit of olive oil if necessary. Set aside.
  5. Deglaze the pan with the red wine, then transfer liquid to Dutch oven.
  6. Make a thin layer at the bottom of the Dutch oven with a third of the beans and onion and barley, with a sprinkling of the spices.
  7. Add a layer of half of the osso buco, sausage, eggs and potatoes.
  8. Add another layer of the beans, etc.
  9. Add another layer of the meat, etc.
  10. Finish with the remaining beans, etc. Depending on the size of the osso buco slices, eggs and potatoes, it could be a challenge to fit everything in. Have an additional casserole on hand for the overflow, if any.
  11. Fill with liquid until there’s about 2.5 cm (1 in) of liquid covering the ingredients. If you have enough beef stock, use that. If the beef stock is concentrated, use to taste and then use water to come to desired level. If you do not have stock, use water.
  12. Bring to a boil and remove scum.
  13. Cover with lid. If the lid does not fit tightly, there is a danger of the cholent drying out and burning overnight. You can add a doubled strip of aluminum foil between the dutch oven and lid to help seal.
  14. Put overnight on 230 degrees Fahrenheit.