Yapchick: overnight kugel with meat

Pesach is definitely the time for the meat and potatoes to shine! Yapchick: overnight kugel with meat, is one of my absolute favorite dishes, as it combines potato kugel with soft chunks of boneless flanken. MMmm I honestly would be so down to eat it right now, at 1:10 pm on a Tuesday. I've included two methods, crock pot and oven, in the directions so you can make whichever one suits you best. This is a great alternative to cholent, especially on Pesach!

Here's what you need to make Yapchick: overnight kugel with meat:

• Yukon gold potatoes- Yukon gold is my favorite potato variety. They are creamy and have a very rich flavor. They are especially good for potato kugel because they take longer to get brown then your standard russet, which is always a struggle when your trying to process the potatoes.
• Onion
• Boneless flanken- it's ideal for yapchick because it becomes super soft during the low and slow cooking process.
• Water
• Olive oil
• Eggs
• Salt and freshly ground black pepper- Preferably freshly ground but ready ground works in a pinch.

How to:

Oven

1. Grate the peeled potatoes and onions with the grater blade.
2. Remove the mixture and transfer to a large bowl. Fit the food processor with the S blade. (Alternatively process on speed 8 with the Braun) Transfer the mixture back to the food processor.
3. Pulse for about 1 minute. Transfer the mixture back to the bowl.
4. Process the remaining ingredients for 1-2 minutes.
5. Combine the liquid with the potato mixture in the bowl, and mix well. Add in the chunks of meat and mix again.
6. Transfer to a pan and bake on 425 F for 1 hour and 30 minutes.
7. Lower the oven temperature to 200F. Cover the foil pan with a sheet of foil and a foil pan lid.
8. Bake for 8 hours.

Crock pot

1. Peel the potatoes and place in a bowl of cold water. Line your crock pot with a bag and add the meat to the bottom.
2. Peel the onion and place in the food processor fitted with the S blade. Process. Add the eggs, olive oil, water, and spices. Pulse a few times until combined.
3. Remove the mixture from the food processor and pour into a bowl.
4. Fit the food processor with the grater blade and grate the potatoes.
5. Mix the potatoes with the egg mixture and pour over the meat. Cook on low for 8 hours and up to 24.

Storing

Store yapchick in the fridge for 3-4 days. To freeze, wrap well and freeze for up to 3 months. Ideally, I like to freeze it after the initial baking of 1.5 hours. The night before serving, I'll place it in the oven at 200F overnight.

Yapchick: overnight kugel with meat

5 from 1 vote

This Jewish classic known as Yapchick: overnight kugel with meat, is probably the best type of kugel you'll ever have! The crispy rich brown kugel is studded with super soft chunks of meat and is sure to become repeat recipe.

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Prep Time 10 minutes mins

Cook Time 1 hour hr 30 minutes mins

Overnight 8 hours hrs

Servings: 6 servings

Course: Main Course

Ingredients Equipment Method

Ingredients

  

• 8 medium yukon gold potatoes approximately 2.5 lbs. peeled
• 1 small onion
• 1 cup water
• ¾ cup extra virgin olive oil
• 7 large eggs
• 1 ½ tablespoon kosher salt
• freshly ground black pepper to taste
• 1 lb boneless flanken meat cut into chunks

Equipment

• Food processor

Method

 

Oven

1. Grate the peeled potatoes and onions with the grater blade.
2. Remove the mixture and transfer to a large bowl. Fit the food processor with the S blade. (Alternatively process on speed 8 with the Braun) Transfer the mixture back to the food processor.
3. Pulse for about 1 minute. Transfer the mixture back to the bowl.
4. Process the remaining ingredients for 1-2 minutes.
5. Combine the liquid with the potato mixture in the bowl, and mix well.
6. Transfer to a pan and bake on 425 F for 1 hour and 30 minutes.
7. Lower the oven temperature to 200F. Cover the foil pan with a sheet of foil and a foil pan lid.
8. Bake for 8 hours.

Crock pot

1. Peel the potatoes and place in a bowl of cold water. Line your crock pot with a bag and add the meat to the bottom. Peel the onion and place in the food processor fitted with the S blade. Process. Add the eggs, olive oil, water, and spices. Pulse a few times until combined.
2. Remove the mixture from the food processor and pour into a bowl. Fit the food processor with the grater blade and grate the potatoes. Mix the potatoes with the egg mixture and pour over the meat. Cook on low for 8 hours and up to 24.