Braised Beef with Potato Latkes
Classic latkes with a twist! Shredded brisket, spices and potatoes pan fried until crisp.
Cook Time: 4 hrs 10 mins
Servings: 8
Ingredients: 20
Ingredients
Latkes:
Preparation
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Step 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.
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Step 2
Add cabbage, chopped onion, stock and vinegar to Dutch oven. Cover tightly and cook 3-1/2 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.
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Step 3
Combine potatoes, eggs, apple, green onion, flour, granulated onion, granulated garlic, salt and pepper in a large mixing bowl, mixing lightly but thoroughly.
Cooking Tip: Squeeze any liquid from shredded potatoes for crispy latkes.
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Step 4
Heat half of oil in a large nonstick skillet over medium-high heat until hot. In batches, place 1/4 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.
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Step 5
Top potato latkes with about 1 tablespoon shredded beef. Sprinkle with additional green onion, as desired.
Nutrition Information
384 Calories
4.5g SAT FAT
24g PROTEIN
3.1 mg IRON
4.7 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
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.
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.
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 steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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