Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, salt beef and potato latkes. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Salt Beef and Potato Latkes is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Salt Beef and Potato Latkes is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can cook salt beef and potato latkes using 15 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Salt Beef and Potato Latkes:
- Take For the salt beef:
- Take 1.5 – 2 kg piece of salt beef brisket, not too lean
- Prepare 6 cloves garlic, unpeeled but cut in half
- Prepare 2 onions, peeled and halved
- Make ready 2 large carrots, peeled and halved
- Make ready 1 teaspoon pickling spice (remove all but one clove)
- Get Enough cold water to cover
- Get For the potato latkes (makes about 20):
- Make ready 1.5 kg potatoes, peeled
- Make ready 1 large onion, peeled
- Prepare 3 eggs, beaten
- Prepare 150 g self-raising flour
- Get 2 teaspoons salt
- Get 1/2 teaspoon ground white pepper
- Get Vegetable oil for frying
Instructions 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
So that’s 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 can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
