Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, salt beef and potato latkes. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
HOW TO MAKE TRADITIONAL SALT BEEF AND POTATO LATKES! Perfect for lunch or dinner and great for the family! Why not try out my traditional recipe and let me.
Salt Beef and Potato Latkes is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Salt Beef and Potato Latkes is something that I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook salt beef and potato latkes using 15 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Salt Beef and Potato Latkes:
- Get For the salt beef:
- Take 1.5 – 2 kg piece of salt beef brisket, not too lean
- Take 6 cloves garlic, unpeeled but cut in half
- Get 2 onions, peeled and halved
- Make ready 2 large carrots, peeled and halved
- Prepare 1 teaspoon pickling spice (remove all but one clove)
- Get Enough cold water to cover
- Prepare For the potato latkes (makes about 20):
- Prepare 1.5 kg potatoes, peeled
- Make ready 1 large onion, peeled
- Take 3 eggs, beaten
- Get 150 g self-raising flour
- Prepare 2 teaspoons salt
- Get 1/2 teaspoon ground white pepper
- Take Vegetable oil for frying
They make wonderful and delicious Latkes!! Salt beef and latkes are a classic combination. Certainly not health food, but Chanukah does only come once a year. Carefully pour off the potato water, keeping the white potato starch that will have sunk to the bottom.
Steps to make Salt Beef and Potato Latkes:
- To make the salt beef: Place the brisket, onions, carrots, garlic and pickling spice in a large pan. Cover with water to a depth of 5cm.
- Bring to the boil, skim off any scum, then reduce the heat to a gentle simmer.
- Cover the pan and cook for 3 – 4 hours, until the meat is soft and tender.
- To make the latkes: Grate the potatoes and onions using a medium grater. Squeeze out any excess water and put into a mixing bowl with the beaten eggs and flour, and stir well to make a sloppy batter.
- Add the salt and white pepper. Don’t let the batter stand for too long or the potato will blacken.
- Heat 1cm of vegetable oil in a frying pan. When hot (but not smoking), fry a spoonful of batter until golden on each side. Taste to check the seasoning.
- Use two dessert spoons of the mix per latke, flattened to form 10cm discs in the pan. Fry 4 – 6 at a time. When the undersides are golden, turn them over.
- Continue to fry until they are brown and crispy.
- When the brisket is cooked, lift from the pan, slice and serve with the latkes, boiled cabbage, English mustard (made from the powder) and new green pickled cucumbers. Find a recipe for these at www.justnotkosher.com
Scoop that starch into the potato mixture and stir to combine all the ingredients. This recipe is for a classic, unadorned latke; the kind your Bubbe used to make. Serve them hot and make more than you think you need. Place eggs in a large bowl and beat well. Grate the potatoes and onion in the food processor and add to the beaten eggs.
So that is going to wrap this up with this exceptional food salt beef and potato latkes recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
