Who says you can't have great Passover cholent? Try this creamy, filling recipe and you might not ever go back to barley and beans!
Yapchik is its original name, it's of Eastern European in origin, and a recipe that appears on the Shabbos table in many Hasidic circles.
8 pounds potatoes, peeled
5 large onions, peeled
1/4 cup catsup
4 cloves garlic
1 tablespoon paprika
1 tablespoon garlic powder
2 teaspoons salt
1 teaspoon pepper
2-4 pounds shoulder roast or flanken
1. Preheat oven to 250 degrees. Grate half of the potatoes with all of the onions. Combine with seasonings. Place mixture in a roasting pan. Layer the meat in the center of the potato mixture.
2. Cut remaining potatoes into quarters and place them around meat. Do not add any liquid. Cover pan with heavy duty aluminum foil and place in oven for 12 to 20 hours.
Makes 8-12 servings ~ must make ahead
active time: 15 minutes ~ cooking time: 18 hours
a kosher for Passover recipe
Cooking for The King by Renee Chernin ~ The book of Torah insights, recipes and practical tips designed to bring majesty to the mundane.
As featured in Mishpacha, the Jewish Press, Hamodia, Yated & 5Towns Jewish Home
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