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This comforting, slow-baked dish reimagines classic yapchik with rich tomato depth and sweet, caramelized onions. Fork-tender pulled beef melts into hearty kugel, soaking up a savory, slightly tangy sauce for a deeply satisfying side — perfect for your Pesach seudos or any time you want old-world comfort with a bold twist.
Yields 1 9×13-inch (23×33-centimeter) pan
4 pounds (1.8 kilograms) Yukon Gold potatoes
1 onion
3 eggs
1/2 cup oil, such as Gefen Cottonseed Oil
1 heaping tablespoon Manischewitz Kosher Salt, or to taste
Pereg Black Pepper, to taste
1-and-1/2 pound (680 gram) chuck roast
salt, to taste
Pereg Black Pepper, to taste
2 onions, diced and sautéed
2 large tomatoes, finely diced
1 tablespoon Haddar Brown Sugar
1/2 cup chicken broth
Preheat oven to 275 degrees Fahrenheit (135 degrees Celsius).
Season the chuck roast with salt and pepper.
Place the sautéed onions, tomatoes, brown sugar, and chicken broth in a mixing bowl. Blend, using an immersion blender. Pour the mixture over the beef in the pan.
Bake for four hours, or until very soft. Remove from heat and cool for 20 minutes. Remove excess fat, pull or shred the beef, and mix with one cup of the cooking gravy. Set aside.
Raise oven temperature to 400 degrees Fahrenheit (200 degrees Celsius). Grease a 9×13-inch (23×33-centimeter) pan well.
Grate half the potatoes and the onion using the kugel blade. Then finely shred the rest of the potatoes.
Combine potatoes, onion, eggs, oil, salt, and pepper in a bowl.
Pour potato mixture into the pan and smooth out the top. Fold the pulled beef into the raw potato mixture until evenly distributed.
Bake, uncovered, for one hour, or until a brown crust forms. Remove from the oven and cover tightly.
Lower oven temperature to 225 degrees Fahrenheit (105 degrees Celsius).
Return pan to the oven and bake overnight.
Allow to rest for 15–20 minutes before slicing and serving.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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