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Shortly after we moved into our house, my good friend and neighbor Rivky Z. sent us over some of this delicious dish. I was surprised to learn that it didn’t have any eggs or oil. It was an instant hit in my family, and I save it for special occasions. During the year, I add a loaf of Meal Mart Kishka, and after a few hours of cooking, when it’s soft, I use a fork to crumble the kishka and blend it into this dish. For Pesach, I didn’t want to create a kishka just for a Chol Hamoed supper, so I decided to take the flavors of the kishka and add it into the dish. Put it up in the morning, go out for a Chol Hamoed trip, come home to a delicious-smelling, hot supper waiting for you.
2 large Vidalia onions
5 pounds Yukon Gold potatoes, peeled and rinsed
1 zucchini, peeled
2 carrots, peeled
1 sweet potato, peeled
1 tablespoon salt
2 teaspoons Gefen Onion Powder
3/4 teaspoon black pepper
2 pounds cheek meat
2 knee bones
Prepare slow cooker on low heat.
Using the “s” blade in your food processor, grate onions and place in slow cooker.
Using the shredding blade ( not the kugel blade) in your food processor, grate potatoes, zucchini, and carrots. Add to onion in your slow cooker. Add spices and mix.
Place meat and bones on the top. Cover and cook for at least eight hours, or up to 24 hours, mixing every few hours with a fork (you want the meat to fall apart and be mixed in with the potatoes).
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Can this be prepared at all in advance? Frozen?