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Pulled Brisket Latkes

by
Shannon Sarna
February 03, 2021
Courtesy of the authorCourtesy of the author

Make a moist brisket, then shred it and add it to your potato pancakes. It’s not what my grandmother used to make. It’s better.

Featured in: You Love Latkes. You Love Brisket. For Hanukkah, Put Your Two Loves Together.

Great for: Hanukkah

Ingredients

For the brisket

  • 2 ½lb brisket (Note: If you have leftover brisket, you don’t need to make a separate brisket for this recipe. Just shred the meat using two forks until you have 2 cups of finely shredded beef.)
  • 1tbsp salt
  • ½tbsp freshly grated black pepper
  • 2tsp garlic powder
  • 2tsp onion powder
  • 1tsp dried parsley
  • 3-4tbsp olive oil
  • 1can beer
  • 1can ginger ale
  • 1bottle red wine
  • 4oz tomato paste
  • 4medium carrots, cut into medium-size pieces
  • 2onions, cut into quarters

For the Latkes

  • 6medium Yukon gold potatoes
  • 1small onion, cut in quarters
  • 3garlic gloves, peeled
  • ½cup all-purpose flour
  • 1Tbsp salt
  • ½Tbsp pepper
  • Pinch paprika
  • 1egg, lightly beaten
  • 2cups shredded brisket
  • Vegetable oil for frying
Yield: 2 dozen latkes

Preparation

To Make the Brisket

  • Step 1

    In a small bowl, combine salt, pepper, garlic powder, onion powder, and parsley. Spread dry rub on both sides of brisket evenly. Preheat the oven to 300 degrees.

  • Step 2

    Heat the olive oil in a large Dutch oven or pot on medium-high heat. Sear the brisket on both sides “until the smoke detector goes off.” Remove meat and set aside.

  • Step 3

    Using the remaining oil and “good bits” on the bottom of the pan, sauté carrots and onions, scraping the bottom until the veggies are soft, about 8-10 minutes. Add the tomato paste and stir until thoroughly mixed.

  • Step 4

    Put the brisket back in the pan, and cover with the red wine, beer, and ginger ale. Place the brisket into the oven, and cook for at least three hours.

  • Step 5

    When the meat is fork tender, remove the meat and set aside on a large cutting board. Carefully shred the brisket into small strands using two forks.

  • Step 6

    Let the sludge rise to the top of the pot liquid and skim it off. Strain out the carrots and onions and using a food processor, blend them with 1-2 cups of the cooking liquid.

  • Step 7

    In a medium bowl, add 2 cups of shredded brisket and 1/2 cup of processed cooking liquid and mix until combined.

To Make the latkes

  • Step 1

    Peel the potatoes and cut in half.

  • Step 2

    In a food processor, grate the potatoes, onion, and garlic in batches. Place in a large bowl.

  • Step 3

    Add flour, salt, pepper, and paprika and combine. Add beaten egg and mix. Squeeze out excess liquid from potato mixture.

  • Step 4

    Add 2 cups of shredded brisket and mix until combined. Squeeze out the excess liquid a second time.

  • Step 5

    Peel the potatoes and cut in half.

  • Step 6

    In a food processor, grate the potatoes, onion, and garlic in batches. Place in a large bowl.

  • Step 7

    Add flour, salt, pepper, and paprika and combine. Add beaten egg and mix. Squeeze out excess liquid from potato mixture.

  • Step 8

    Add 2 cups of shredded brisket and mix until combined. Squeeze out the excess liquid a second time.

  • Step 9

    In a large skillet, heat 1/4 inch vegetable oil on medium-high heat until hot. Scoop a handful of latke mixture and squeeze out any liquid. Form into patties and fry 3-4 minutes on each side, or until golden brown and crispy.

  • Step 10

    Place latkes on plate lined with paper towel. After 1 minute, transfer to a baking sheet with a wire rack on top.

  • Serve warm with applesauce.