Braised Beef with Potato Latkes

Classic latkes with a twist! Shredded brisket, spices and potatoes pan fried until crisp

Braised Beef with Potato Latkes
Photos courtesy of Beef. It's What’s For Dinner

21 ingredients

8 servings

4 hours 10 minutes

Nutrition information per serving, 3 topped latkes: 384 Calories; 175.5 Calories from fat; 19.5g Total Fat (4.5 g Saturated Fat; 0.02 g Trans Fat; 7.7 g Polyunsaturated Fat; 5.5 g Monounsaturated Fat;) 123 mg Cholesterol; 905 mg Sodium; 25 g Total Carbohydrate; 3.1 g Dietary Fiber; 5.5 g Total Sugars; 24 g Protein; 0 g Added Sugars; 61.1 mg Calcium; 3.1 mg Iron; 754 mg Potassium; 0.4 mcg Vitamin D; 0.3 mg Riboflavin; 6.8 mg NE Niacin; 0.6 mg Vitamin B6; 1.6 mcg Vitamin B12; 230 mg Phosphorus; 4.7 mg Zinc; 24.2 mcg Selenium; 143.9 mg Choline.

Ingredients:

  • 1 Beef Brisket Flat Half (1–1½ to 2 pounds)

  • ¼ cup mayonnaise
  • ¼ cup Dijon-style mustard
  • 1 tablespoon steak seasoning blend
  • 1 tablespoon minced garlic
  • ½ head cabbage, chopped (about 2½ cups)
  • 1 cup chopped onion
  • 2 cups beef stock
  • ¼ cup cider vinegar

Latkes:

  • 3 russet potatoes, peeled, shredded and patted dry

  • 3 eggs, beaten
  • 1 Granny Smith apple, shredded
  • ¼ cup thinly sliced green onions
  • 2 tablespoons flour
  • 1 tablespoon granulated onion
  • 1 tablespoon granulated garlic
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • ½ cup vegetable oil
  • Green onion, optional

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.

  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook beef until temperature reaches 145°F for medium rare steaks and roasts 160°F for ground beef.
  • Refrigerate food promptly.

Cooking:

1. Preheat oven to 350°F. Stir together mayonnaise, mustard, steak seasoning and minced garlic. Coat beef Brisket Flat Half with mixture; place beef in Dutch oven.

2. Add cabbage, onion, stock and vinegar to Dutch oven. Cover tightly and cook 3½ hours. Uncover, cook an additional 30 minutes or until beef is fork-tender. Remove roast from oven; keep warm. Once cooled shred beef with two forks.

3. Combine potatoes, eggs, apple, onion, flour, granulated onion, granulated garlic, salt and pepper in a large mixing bowl, mixing lightly but thoroughly.

Cook’s Tip: Squeeze any liquid from shredded potatoes for crispy latkes.

4. Heat half of oil in a large nonstick skillet over medium-high heat until hot. In batches, place ¼ cup batter into oil; pressing lightly to flatten. Cook 2 to 3 minutes on each side or until golden brown and crisp. Drain. Repeat with remaining oil and potato mixture.

5. Top potato latkes with about 1 tablespoon shredded beef. Sprinkle with sliced green onion, if desired.

This recipe is an excellent source of Protein, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber, Iron, Potassium, and Phosphorus.

Source: beefitswhatsfordinner.com