Yapchik
Yapchik
Ingredients
For the Yapchik
- 3 pounds russet potatoes, peeled and grated or finely chopped
- 2 yellow onions, 1 finely chopped, 1 thinly sliced
- 2 large eggs, checked for blood spots
- 1/2 cup vegetable oil, plus more for drizzling
- 1 1/2 teaspoons kosher salt, or to taste
- 1 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon paprika
- 2 pounds beef short ribs, bone-in or boneless
Instructions
- 1
Preheat your oven to 300°F (150°C). Lightly grease a 9x13 inch baking dish or a large Dutch oven with vegetable oil.
⏱️ 5 min•🌡️ 300
- 2
Prepare the potatoes: Grate or finely chop the peeled russet potatoes. Place them in a clean kitchen towel or cheesecloth and squeeze out as much excess liquid as possible. This is crucial for a good texture.
⏱️ 10 min
- 3
In a large bowl, combine the drained potatoes, finely chopped onion, eggs, 1/2 cup vegetable oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of paprika. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min
- 4
Season the beef short ribs generously with the remaining 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of paprika. Rub the seasonings into the meat.
⏱️ 5 min
- 5
Spread half of the potato mixture evenly in the prepared baking dish. Arrange the seasoned short ribs over the potato layer. Top the short ribs with the thinly sliced onion.
⏱️ 5 min
- 6
Cover the meat and sliced onions with the remaining potato mixture, spreading it evenly to form the top layer. Drizzle a little extra vegetable oil over the top of the yapchik.
⏱️ 5 min
- 7
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 8 hours, or overnight, until the potatoes are very tender and the meat is falling off the bone.
⏱️ 480 min•🌡️ 300
- 8
Carefully remove the foil and serve the yapchik hot. The top layer should be golden brown and slightly crispy, while the inside is soft and savory.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Yapchik
For the Yapchik
- 3 pounds russet potatoes, peeled and grated or finely chopped
- 2 yellow onions, 1 finely chopped, 1 thinly sliced
- 2 large eggs, checked for blood spots
- 1/2 cup vegetable oil, plus more for drizzling
- 1 1/2 teaspoons kosher salt, or to taste
- 1 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon paprika
- 2 pounds beef short ribs, bone-in or boneless
Instructions
- 1
Preheat your oven to 300°F (150°C). Lightly grease a 9x13 inch baking dish or a large Dutch oven with vegetable oil.
⏱️ 5 min•🌡️ 300 - 2
Prepare the potatoes: Grate or finely chop the peeled russet potatoes. Place them in a clean kitchen towel or cheesecloth and squeeze out as much excess liquid as possible. This is crucial for a good texture.
⏱️ 10 min - 3
In a large bowl, combine the drained potatoes, finely chopped onion, eggs, 1/2 cup vegetable oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of paprika. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min - 4
Season the beef short ribs generously with the remaining 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of paprika. Rub the seasonings into the meat.
⏱️ 5 min - 5
Spread half of the potato mixture evenly in the prepared baking dish. Arrange the seasoned short ribs over the potato layer. Top the short ribs with the thinly sliced onion.
⏱️ 5 min - 6
Cover the meat and sliced onions with the remaining potato mixture, spreading it evenly to form the top layer. Drizzle a little extra vegetable oil over the top of the yapchik.
⏱️ 5 min - 7
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 8 hours, or overnight, until the potatoes are very tender and the meat is falling off the bone.
⏱️ 480 min•🌡️ 300 - 8
Carefully remove the foil and serve the yapchik hot. The top layer should be golden brown and slightly crispy, while the inside is soft and savory.
⏱️ 5 min