CLASSIC POTATO LATKES
12 medium-large Yukon gold potatoes, peeled and cut into large chunks
4 small onions, or 1 medium-large onion, cut into large chunks
4 garlic cloves, peeled and left whole
3/4 to 1 cup flour
4 eggs, lightly beaten
1 1/2 tablespoons salt
1/2 tablespoon pepper
Vegetable oil for frying
Using the shredding attachment of a food processor or a hand grater, coarsely great potatoes, onions and garlic. Place in a large bowl.
Add flour, eggs, salt and pepper. Mix thoroughly until completely combined. Allow to sit 5 to 10 minutes. Drain excess liquid.
Heat vegetable oil in a large skillet over medium heat. Using your hands, make a small latke patty and squeeze out excess liquid again. Fry for 3 to 4 minutes on each side, until golden brown. Remove from pan and place on wire cooling rack placed on a baking sheet, which you can place in a warm oven until ready to serve. Makes 4 dozen latkes.
This pulled brisket also makes for an amazing sandwich on a challah roll. You can cut the proportions in half, too.
2- to 3-pound brisket
1 tablespoon salt
1/2 tablespoon freshly grated black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried parsley
3 to 4 tablespoons olive oil
1 can beer
1 can ginger ale
1 bottle red wine
4 ounces tomato paste
4 medium carrots, cut into medium size pieces
2 onions, cut into quarters
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 300F 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 to 10 minutes. Add the tomato paste and stir until thoroughly mixed.
Put the brisket back in the pan, and cover with the bottle of red wine, beer and ginger ale. Place the entire pot with brisket into the oven, and cook for at least 3 to 4 hours, until meat is completely tender.
When the meat is fork tender, remove the meat and set aside on a large cutting board.
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, then return the blended mixture to the rest of the liquid and simmer to reduce slightly.
On the cutting board using two forks, carefully shred the brisket into small strands. Add 1 to 2 cups of the pureed cooking liquid to the pulled brisket for additional moisture and flavor.
Serve in a large bowl and allow guests to top latkes, or spoon small amounts of brisket on each latke for a more elegant presentation.