DIY BEEF BRISKET and POTATO LATKES for a CHANUKAH DINNER
This is our last year's post but we wanted to share it with you again. We try to celebrate all holidays with somewhat traditional food. We do a bit of research then create a meal that fits in with the season and our own tastes. Beef brisket and potato pancakes, known as latkes are, from what we've read, the most traditional Chanukah meal. Today, we have a brisket that's been marinating overnight and we'll slow cook it today. That's a post for the future. Meanwhile, for all of you foodies who like to celebrate as much as possible, with a variety of foods, enjoy this celebration for Chanukah! If you'd like to see more photos check out this post on our blog at http://tomandanitamorgan.blogspot.com/2014/12/beef-brisket-and-potato-latkes-for.html
Serves 4
Prep Time 1 hour+ spread over 3 days
Cooking Time 3 hours spread over 2 days
INGREDIENTS
The Brisket and Carrots
2 1/2 pound beef brisket with 1/8 to 1/4 inch fat cap left on
3 medium to large yellow onions cut into rounds
tomato paste to cover meat side of brisket
2 cups of low salt beef stock
7 cloves of garlic, skinned and left whole
1 bunch of baby carrots, scrubbed and topped and left whole
5 full Rosemary twigs about 5 inches long
2 to 3 tablespoons of extra virgin olive oil
The Latkes
3 medium to large Yukon Gold potatoes, skinned and coarse grated
1 large yellow onion, skinned and coarse grated
2 eggs, left raw and whipped
4 to 5 tablespoons all purpose flour
Kosher salt to taste
fresh ground black pepper to taste
granulated garlic to taste
PREPARATION
The Brisket and Carrots
Day 1
1. Lightly salt and pepper the raw brisket and sprinkle with granulated garlic on both sides. Cover and refrigerate over night.
Day 2
1. Select a Dutch oven with a tight fitting lid. Lightly oil the bottom and place over medium high heat.
2. When the pot is hot, brown the brisket to dark brown on both sides, about 7 minutes or so each side.
3. Remove and reserve the brisket. Turn the heat down a little and lightly brown the onion rounds scraping the bottom with a wooden spoon to detach any browned meat. This will take about 15 minutes.
4. Remove Dutch oven from heat. Lay the brisket on top of the browned onions fat side down and spread tomato paste about 1/8 inch thick on top of the meat. Place the carrots around the sides of the meat and carefully pour the beef stock over the carrots leaving the tomato paste undisturbed. Place the garlic cloves around and spread the Rosemary sprigs on top of everything.
5. Place covered Dutch oven in 350 degree Fahrenheit oven and cook for 2 hours. Remove the carrots after 45 minutes and reserve in the refrigerator.
6. Remove from oven. Let cool and refrigerate overnight so meat will further soak up the liquids.
Day 3
1. Remove some of the cold fats from the top of the liquid. Not all, because a lot of flavor and energy is in that oil.
2. Transfer the meat to a cutting board and slice across the grain into 1/4 inch slices being careful not to disturb the tomato paste topping.
3. Transfer the meat slices to an oven proof serving dish and arrange so that they stand at an angle and overlap each other.
4. Remove the Rosemary twigs and place the liquid, onions and garlic in a blender and blend.
5. Pour that liquid around and over the meat and place covered with foil in a 350* Fahrenheit oven for about 1 more hour. About 20 minutes from the end, uncover and place the carrots around the brisket. Recover and finish the cooking.
The Potato Latkes
1. Skin and coarse grate the potatoes and the onion into a bowl. A food processor works well for this step. Mix potatoes and onion together and squeeze as much of the juice out as possible. If still juicy, use paper towels to absorb whatever juice is left.
2. Beat two eggs in a bowl; add the potato-onion mixture and mix thoroughly. Mix in several tablespoons of flour until the mixture sticks together. This may take up to 1/4 cup depending on how dry the mixture is.
3. Season with a little freshly ground black pepper, sea or kosher salt, granulated garlic and whatever other herbs or spices you favor.
4. Make the latkes into 3 to 4 inch diameter patties about 1/4 to 1/2 inch thick.
5. Heat 1/4 inch of corn oil over a medium heat in a flat, high sided skillet until it is hot enough to fry. Carefully place some latkes into the oil and fry until the edges turn brown and the underside is light brown.
6. Carefully turn them and repeat until they are all cooked. Pat dry with paper towels and serve as soon as possible as they are best when right out of the pan.
PLATING
Place two or three slices of brisket and a few latkes on each warm plate and spoon some gravy on the meat.
Sour cream or applesauce can be served with the meal for dipping the latkes or they can be eaten plain or with the meat gravy. They are delicious any way you have them as long as they are served piping hot from the pan.
Mazel tov and bon appetit,
Tom and Anita
Serves 4
Prep Time 1 hour+ spread over 3 days
Cooking Time 3 hours spread over 2 days
INGREDIENTS
The Brisket and Carrots
2 1/2 pound beef brisket with 1/8 to 1/4 inch fat cap left on
3 medium to large yellow onions cut into rounds
tomato paste to cover meat side of brisket
2 cups of low salt beef stock
7 cloves of garlic, skinned and left whole
1 bunch of baby carrots, scrubbed and topped and left whole
5 full Rosemary twigs about 5 inches long
2 to 3 tablespoons of extra virgin olive oil
The Latkes
3 medium to large Yukon Gold potatoes, skinned and coarse grated
1 large yellow onion, skinned and coarse grated
2 eggs, left raw and whipped
4 to 5 tablespoons all purpose flour
Kosher salt to taste
fresh ground black pepper to taste
granulated garlic to taste
PREPARATION
The Brisket and Carrots
Day 1
1. Lightly salt and pepper the raw brisket and sprinkle with granulated garlic on both sides. Cover and refrigerate over night.
Day 2
1. Select a Dutch oven with a tight fitting lid. Lightly oil the bottom and place over medium high heat.
2. When the pot is hot, brown the brisket to dark brown on both sides, about 7 minutes or so each side.
3. Remove and reserve the brisket. Turn the heat down a little and lightly brown the onion rounds scraping the bottom with a wooden spoon to detach any browned meat. This will take about 15 minutes.
4. Remove Dutch oven from heat. Lay the brisket on top of the browned onions fat side down and spread tomato paste about 1/8 inch thick on top of the meat. Place the carrots around the sides of the meat and carefully pour the beef stock over the carrots leaving the tomato paste undisturbed. Place the garlic cloves around and spread the Rosemary sprigs on top of everything.
5. Place covered Dutch oven in 350 degree Fahrenheit oven and cook for 2 hours. Remove the carrots after 45 minutes and reserve in the refrigerator.
6. Remove from oven. Let cool and refrigerate overnight so meat will further soak up the liquids.
Day 3
1. Remove some of the cold fats from the top of the liquid. Not all, because a lot of flavor and energy is in that oil.
2. Transfer the meat to a cutting board and slice across the grain into 1/4 inch slices being careful not to disturb the tomato paste topping.
3. Transfer the meat slices to an oven proof serving dish and arrange so that they stand at an angle and overlap each other.
4. Remove the Rosemary twigs and place the liquid, onions and garlic in a blender and blend.
5. Pour that liquid around and over the meat and place covered with foil in a 350* Fahrenheit oven for about 1 more hour. About 20 minutes from the end, uncover and place the carrots around the brisket. Recover and finish the cooking.
The Potato Latkes
1. Skin and coarse grate the potatoes and the onion into a bowl. A food processor works well for this step. Mix potatoes and onion together and squeeze as much of the juice out as possible. If still juicy, use paper towels to absorb whatever juice is left.
2. Beat two eggs in a bowl; add the potato-onion mixture and mix thoroughly. Mix in several tablespoons of flour until the mixture sticks together. This may take up to 1/4 cup depending on how dry the mixture is.
3. Season with a little freshly ground black pepper, sea or kosher salt, granulated garlic and whatever other herbs or spices you favor.
4. Make the latkes into 3 to 4 inch diameter patties about 1/4 to 1/2 inch thick.
5. Heat 1/4 inch of corn oil over a medium heat in a flat, high sided skillet until it is hot enough to fry. Carefully place some latkes into the oil and fry until the edges turn brown and the underside is light brown.
6. Carefully turn them and repeat until they are all cooked. Pat dry with paper towels and serve as soon as possible as they are best when right out of the pan.
PLATING
Place two or three slices of brisket and a few latkes on each warm plate and spoon some gravy on the meat.
Sour cream or applesauce can be served with the meal for dipping the latkes or they can be eaten plain or with the meat gravy. They are delicious any way you have them as long as they are served piping hot from the pan.
Mazel tov and bon appetit,
Tom and Anita
DIY BEEF BRISKET and POTATO LATKES for a CHANUKAH DINNER
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