Classic Yapchik
This is a classic Eastern European (Poland, Hungary) dish that makes perfect Sukkot fare. It is simple but the smell of it cooking in the crockpot or oven will have your family’s mouths watering with anticipation. What could be easier? Just bring the pot to the table and serve.
Ingredients
2 to 3 lb London broil or similar cut roast
-OR-
2 to 3 lb whole pastrami
1 batch of Sharon’s Shviger’s Potato Kugel, divided
Vegetable oil spray
6 quart crock pot or Dutch Oven with tightly fitting lid
Step by Step Instructions
Step 1
Prepare a crockpot or heavy cast iron Dutch oven with a tightly fitting lid by spraying the inside liberally with vegetable oil spray.
Step 2
In a skillet using high heat sear the meat on all sides, set aside when done.
Step 3
Prepare the potato kugel batter.
Step 4
Pour half of the kugel batter into the prepared crock or Dutch oven.
Step 5
Lay the meat into the kugel batter.
Step 6
Pour the remaining kugel batter over the meat.
Step 7
Cook in the crockpot set on low overnight or in the tightly closed Dutch oven in a 200F oven overnight.*
Step 8
Cook in the crockpot set on low overnight or in the tightly closed Dutch oven in a 200F oven overnight.*
* For cooking in a Dutch oven overnight before the invention of crockpots, women would often seal the lids with a ring of challah dough that would cook and seal in the moisture. The dough would be broken open to serve the contents of the pot just before serving.
Note:
A nice addition to a yapchik is to add a layer of caramelized onion under and above the meat in the crockpot. Another variation that is not as traditional is to use a boiled corned beef as your meat and add a layer of sauteed cabbage above and below the meat between the layers of potato kugel.
