Yapchik – For When You’re Sick of Chulent
Here’s my yapchik recipe. Enjoy!
Yapchik!
2013-12-10 19:11:06
something great you can make when you're sick of chulent for Shabbos...
Cook Time
24 hr
Ingredients
- Defrosted meat marinaded according to taste. We use like 2 - 3 lbs of a nice, fatty brisket. Fat is good.
- Potatoes! We use like 5 or 6. Yukon Gold are best.
- 1 Onion
- Fresh garlic according to taste
- 1 cup vegetable soup
- Salt, pepper, whatever spices you like on your meat/chulent.
- Parchment paper
Instructions
- If you want, marinade the meat beforehand overnight or for just a few hours according to taste - I use olive oil, balsamic vinegar, fresh garlic, salt, pepper, paprika, curry, ginger, cinnamon and honey if I'm in the mood - you can really get very creative with the marinade so pick one you like and go for it.
- Cut the meat up into appropriately sized chulent chunks.
- Grate the potatoes and onion as if you were making a potato kugel, all in the same bowl. Salt and pepper accordingly.
- Try to get as much moisture out of the potato/onion mix as possible - if you are using Yukon Gold potatoes a paper towel should absorb enough when you squeeze.
- Line the Crockpot with parchment paper.
- Put a layer of potato mix.
- Put a layer of meat.
- Put a layer of potato.
- Put a layer of meat.
- Put a layer of potato.
- Get this in the Crockpot cooking on low by Friday/Erev Shabbos at 12-1 PM.
- Right before Shabbos put in one cup of liquid - I use whatever soup is available or just water.
- DO NOT overdo the liquid or the yapchik will be soggy - it still tastes good but it's not the point, if you know what I mean.
- Enjoy!
Gluten Free Kosher http://gluten-free-kosher.com/