DIY Smokey Marinated Braised Brisket with Potato Latkes

Here it is again, another holiday season. Since we always try to celebrate all the holidays with traditional foods, we've chosen to cook another brisket for Chanukah. The reason we keep choosing brisket is because we love the meat. This recipe has a definite smokey flavor which permeates throughout the house while you're cooking. So if you like that smokey flavor you'll love this recipe. We loved it and it's our favorite brisket recipe to date. Of course, that might be because we just made it and are enthusiastic about whatever we just ate.

However, the taste was fabulous and it's so easy to prepare. Our butcher trimmed all of the fat off so we added just a touch of olive oil. If your brisket still has fat on it, you probably don't need to do that. We found this recipe on Food.com and it was posted by strawberryjane on January 13, 2004. Here's how it all goes together...

SERVES:           4+
PREP TIME:      5 minutes plus overnight marinating
COOK TIME:     4-5 hours @ 275* F

Marinated Braised Brisket
INGREDIENTS:
3 pounds beef brisket, trimmed
1-1.5 tablespoons liquid smoke (depends on how smokey you like it)
2 tablespoons soy sauce
1 teaspoon garlic powder (we use granulated garlic)
2 teaspoons celery seeds
1 teaspoon black pepper
2 teaspoons Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon onion powder
1/2 teaspoon salt

PREPARATION:
1. Mix all ingredients in a small bowl. Line a baking dish with aluminum foil large enough to cover the meat and cover and lay the meat on the foil in the dish. Cover the meat with the 1/2 the marinade; turn it and cover the other half.
2. Wrap the meat in the foil and crimp seal. Place in the refrigerator overnight.
3. Bake in a 275* F oven for about 4 hours. Check the temperature of the meat to make sure you don't overcook it, about 140-150*F is good. You'll have lots of pan gravy in with the meat that you can serve on the side.


The Potato Latkes

Now for the yummy potato latkes or potato pancakes, whichever you prefer to call them. They are so delicious! We love them nice and crispy! You can see from the photo how perfect they are! If you don't love them, they're kind of a pain to make and we haven't discovered a short cut. But they are so worth the time and effort!

SERVES:          4
PREP TIME:   30 minutes or so
COOK TIME:  20 minutes or so

INGREDIENTS:
1 pound Yukon Gold potatoes, unpeeled
1/2 yellow onion
3 tablespoons chives
2 tablespoons flour
2 eggs
Salt
Fresh ground black pepper
Applesauce or sour cream for serving on the side
Corn oil for frying

PREPARATION:
1. Put chunks of potatoes and the onion in your food processor and grate them. Remove from food processor and squeeze the excess juice from the mixture. 
2. Whisk the eggs, flour salt, pepper and chives in a medium-large bowl.
3. When liquid is removed from the potatoes, add them to the bowl with the remaining ingredients. Thoroughly mix all ingredients. You can use a wooden spoon but I like to use my hands to make sure everything is well mixed. 
4. Pour about 3/8 inch oil in a large skillet; heat the oilon medium and while oil is heating start forming the pancakes. Set the pancakes on wax or parchment paper so they can be easily slid off to cook. I dip the spatula in the cooking oil so it's easier to slide them off the paper.
5. When the pancakes turn medium brown, turn them over and cook the other side. 
6. When the potatoes are a nice toasty brown on both sides, remove from the oil and place on paper towels to remove excess oil. Place them in a warming oven while you cook the rest of the pancakes.

PLATING:
Pile them on a heated plate and everyone can serve themselves or put them on the plate with the meat. Serve with applesauce and/or sour cream.

Bon appetit,
Tom and Anita

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DIY Smokey Marinated Braised Brisket with Potato Latkes

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