Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, salt beef and potato latkes. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
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.
Salt Beef and Potato Latkes is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Salt Beef and Potato Latkes is something which I have loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can have salt beef and potato latkes using 15 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Salt Beef and Potato Latkes:
- Take For the salt beef:
- Prepare 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
- Get 1 teaspoon pickling spice (remove all but one clove)
- Get Enough cold water to cover
- Get For the potato latkes (makes about 20):
- Prepare 1.5 kg potatoes, peeled
- Get 1 large onion, peeled
- Prepare 3 eggs, beaten
- Make ready 150 g self-raising flour
- Get 2 teaspoons salt
- Get 1/2 teaspoon ground white pepper
- Make ready Vegetable oil for frying
Add another heaping spoonful of potato batter and flatten with the back of a spoon. Salt beef and latkes are a classic combination. Certainly not health food, but Chanukah does only come once a year. Mix potato, onion, eggs, crackers, salt, and pepper together in a large bowl.
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
Drop spoonfuls of the potato mixture, first pressing potato mixture against the side of the bowl to remove excess liquid, into the hot oil; slightly flatten the latkes. These latkes were so awesome, just like my grandmother and mom used to make. I used the food processor's large grater blade and kept the grated potato in ice water until I had all the ingredients in the bowl and then squeezed the water out and added them. Put the dry potatoes and onions in a bowl and season with salt and pepper. Fold in the egg whites and chives to bind the mixture together.
So that is going to wrap this up with this special food salt beef and potato latkes recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
