Pulled Brisket Latkes
For the brisket:
- 2 ½ lb brisket
- 1 tbsp Salt
- 1/2 tbsp black pepper freshly grated
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp dried parsley
- 3-4 tbsp olive oil
- 1 can beer
- 1 can ginger ale
- 1 bottle red wine
- 4 oz tomato paste
- 4 medium carrotts cut into medium-size pieces
- 2 onions cut into quarters
For the latkes:
- 6 medium Yukon Gold potatoes
- 1 small onion cut into quarters
- 3 garlic cloves peeled
- ½ cup all-purpose flour
- 1 tbsp Salt
- ½ tbsp pepper
- Pinch paprika
- 1 egg lightly beaten
- 2 cups brisket shredded
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- In a medium bowl, add 2 cups of shredded brisket and ½ cup of processed cooking liquid and mix until combined.
- Peel the potatoes and cut in half.
- In a food processor, grate the potatoes, onion, and garlic in batches. Place in a large bowl.
- Add flour, salt, pepper, and paprika and combine. Add beaten egg and mix. Squeeze out excess liquid from potato mixture.
- Add 2 cups of shredded brisket and mix until combined. Squeeze out the excess liquid a second time.
- 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.
- 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.
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.
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