Overnight Potato Kugel- Yaptzik
Servings
Ingredients
- 2 strips of meaty flanken
- 8-10 large potatoes I prefer Yukon Gold
- 1 large onion
- 4 eggs large
- salt and white pepper to taste
- 1 cup water or chicken soup
Instructions
- Place meat at the bottom of a 9 x13 inch pan. In a food processor, grate onion and potato. Pour into a bowl and mix in eggs. Add salt and pepper to taste and pour over the meat. Bake for 1 hour and a half at 350 and remove from oven. (You are only partial cooking don’t eat it) Before Shabbat add one cup of water or if you have chicken soup boiling for Shabbat use some of the soup. (Just boosts the flavor) Place a piece of parchment papers over the kugel, them some heavy duty aluminum foil over that and cover well. Place in a 200 degree oven right before Shabbat. Take out the next day right before serving.
- Image Source: Flickr – Edsel
I find that it needs to cook properly first but can handle low heat for very long after that. If you start low you end up with a grey color 🙁
Is it possible to make this without starting it in a 350 oven. I would like to make it for a 2 day yom tov, 2nd day with the oven on 200?
This is not directly about this recipe, but for those worried about 200 deegree ovens and raw meat…I make plain old roast beef (tough, cheap cuts come out tender) by coating with any oil, put in oven, turn on to 450 for 20 min (including preheating time) then at 20 min turn down to 200 and cook for a MINIMUM of 1 hour per pound. The longer you cook, the more tender the meat will be, but if you like a bit of pink in the middle, it will be there and the roast will be the correct temp for “finished” cooking. If you trust your oven, you can put it in while getting ready for work, turn down before you leave, and have the roast ready to eat dinner whenever you are—perfect everytime. I have usedthis recipe for 35 years and the only foul up was when I forgot to turn the oven down until I smelled something burning….YIKES! Use a timer!
Rena, you place it in the oven before Shabbat and take it out oven before lunch next day. It’s at least 12 hours.
how many hours does it cook for at 200??
B”H Sorry, I just saw this…
Put balls of aluminum foil on the bottom of your crock pot, (this keeps the kugel from burning on the bottom). Almost cover with water, about ½ to ¾ of the way up the aluminum balls. Use a crock pot liner. (they are available, Kosher for Pesach). Fill half of the crock pot liner with your potato kugel mixture. Cut meat in half or not, and place over kugel. Put remaining potato mixture over the meat. Place bag on top of the aluminum balls, and close crock pot liner with a loose knot. Cover, turn crock pot to low heat overnight. I usually start mine about noon the day before Shabbos. If you have a rack for your crock pot that will work too.
Hi can you give me more details on how to make it in a crockpot? Thanks I sounds o good!
B”H Sorry, I just saw this… 5-6 russet or any potatoes, peeled if for Pesach 1 onion quartered 2 eggs 1-2 Tbsps. schmaltz or oil 3 or more pieces of semi -thick slices of meat, or flanken. Sometimes I use minute steaks cut in half that I partially grill or even left over slices that have been cooked. Flanken, with or without the bones. Salt and pepper to taste (I don’t use pepper for Pesach)Grate potatoes and onion in food processor or grate by hand. Rinse under cold water, and squeeze out liquid. Mix with beaten eggs, schmaltz or oil. and salt and pepper, (if using). Put balls of aluminum foil on the bottom of your crock pot, (this keeps the kugel from burning on the bottom). Almost cover with water, about ½ to ¾ of the way up the aluminum balls. Use a crock pot liner. (they are available, Kosher for Pesach). Fill half of the crock pot liner with your potato kugel mixture. Cut meat in half or not, and place over kugel. Put remaining potato mixture over the meat. Place bag on top of the aluminum balls, and close crock pot liner with a loose knot. Cover, turn crock pot to low heat overnight. I usually start mine about noon the day before Shabbos. Enjoy!
Can I get more explicit instructions for crockpot preparation of yaptzik?Do u put it up just before Shabbos or earlier?Do u need to add more water? Or, how to cook on blech and not oven?
B”H Sorry, I just saw this…
5-6 russet or any potatoes, peeled if for Pesach
1 onion quartered
2 eggs
1-2 Tbsps. schmaltz or oil
3 or more pieces of semi -thick slices of meat, or flanken. Sometimes I use minute steaks cut in half that I partially grill or even left over slices that have been cooked. Flanken, with or without the bones.
Salt and pepper to taste (I don’t use pepper for Pesach)
Grate potatoes and onion in food processor or grate by hand.
Rinse under cold water, and squeeze out liquid. Mix with beaten eggs, schmaltz or oil. and salt and pepper, (if using).
Put balls of aluminum foil on the bottom of your crock pot, (this keeps the kugel from burning on the bottom). Almost cover with water, about ½ to ¾ of the way up the aluminum balls. Use a crock pot liner. (they are available, Kosher for Pesach). Fill half of the crock pot liner with your potato kugel mixture. Cut meat in half or not, and place over kugel. Put remaining potato mixture over the meat. Place bag on top of the aluminum balls, and close crock pot liner with a loose knot. Cover, turn crock pot to low heat overnight. I usually start mine about noon the day before Shabbos.
Enjoy!
How do I adjust this exactly for my slow cooker? I made it last shabbos and it was burnt in some areas and mush in others. The crock pot liner bag also melted all over even though I did put water in the bottom. I guess it wasn’t enough? I would really like this regularly instead of cholent. Please help!
B”H This is one of our favorites for Shabbos lunch. I do not peel the potatoes and will sometimes use well scrubbed grated russet potatoes. I also cook it in a slow cooker in a slow cooker bag, (if you do this make sure to put water in the bottom of the crock before adding the bag). We love it with flanken, but just for a change for a Shabbos between the Yontavin, I used a whole (smallish) piece of uncut cooked pastrami, talk about delicious…that it was.
She did NOT say to grate the eggs. Sometimes using a little common sense like in the potatoes, helps….
That’s kind of a mean response.
Yes, it is raw meat, it cooks all night.
Definitely not necessarily a summer recipe with your oven going all day
Is this raw meat you are using?
Naomi says she does peel the potatoes, but I make potato kugel without peeling them, especially if using Yukon Gold. It is easier and adds a bit of fiber and doesn’t affect the final result in my opinion.
Although I am a vegetarian and will substitute, this recipe looks delish! However, please correct it: I’m sure you didn’t mean to grate raw eggs! Also, I bet the potatoes should be peeled. This site is yummy fun, but the recipes need to be more professionally presented. Thanks!