The tradition of cooking a meal in a pot overnight is of course much older than the 13th century and has to do with the Jewish rabbinical interdiction against lighting fires or cooking on the Sabbath. (Exodus 35:3) Cholent is thought to have originated in the Middle East. From there spread to North Africa and by the 9th century could be found in Spain.  From there made its way to Eastern Europe due to the Spanish expulsion of Jews in 1492. (Marks, Cooper) Cholent probably came to France via Spain as early as the 12th century if not earlier. A 13th century rabbinic authority, Rabbi Isaac of Vienna, allowed cooking pots to be placed on the hot coals in an oven sealed with clay before the beginning of the Shabbat. (Cooper) It was referred to in Talmudic days (BT, Shabbat 119B) and only the combination of ingredients has changed over time and place.

Cholent (aka: Schalet) is a Yiddish word referring to an Eastern European-style cholent with meat, beans, barley; Schulet - Bohemia; Hamin/Hamim/Chamim/Chamin - from the Hebrew word “cham” [hot], is the Sephardic version and is often made with chicken rather than meat and usually contains eggs; Dafina/Skhina - from Spain, the Maghreb, and Morocco is generally cooked with chickpeas, meat, and eggs along with spices native to the Maghreb; Osh Savo - a sweet and sour Shabbat rice stew served by Bukharan Jews. (Avery)

Like most Jewish (and non-Jewish) cooking, ingredients varied by what was available locally and the meat content of the dish was likely dependent on the economics of the household. Note: Only meat considered to be kosher would be used. Venison, while kosher in and of itself is not kosher if hunted. Rabbit and squirrel are not kosher. Beef, lamb, goat, chicken, and turkey are the most likely meats used.

Ingredients

Broad Beans, dried Lentils

Onions and/or schallots, 3 sliced Garlic, 3 cloves whole or minced as preferred

Brisket of beef Barley, 1 cup

Bay leaf, 2-3 Salt

Root vegetables (Carrots, Parsnips, Rutabaga) peeled and cut into chunks

Water to cover

Place all ingredients in a large pot and bring to a boil, cover and reduce heat and simmer for about an hour (until contents are half cooked) check on water level and add more if needed. Skim surface froth as needed. Add more water if needed to cover. Tightly cover and seal pot with a thin flour and water paste.  Place in warm oven (175-225º F) overnight. Serve warm.