- 2 strips of meaty flanken
- 8-10 large potatoes (I prefer Yukon Gold)
- 1 large onion
- 4 eggs large
- salt and white pepper to taste
- 1 cup water or chicken soup
Place meat at the bottom of a 9 x13 inch pan.
In a food processor, grate onion and potato. Pour into a bowl and mix in eggs.
Add salt and pepper to taste and pour over the meat.
Bake for 1 hour and a half at 350 and remove from oven. (You are only partial cooking don’t eat it)
Before Shabbat add one cup of water or if you have chicken soup boiling for Shabbat use some of the soup. (Just boosts the flavor)
Place a piece of parchment papers over the kugel, them some heavy duty aluminum foil over that and cover well. Place in a 200 degree oven right before Shabbat. Take out the next day right before serving.
Image Source: Flickr - Edsel