Once Upon A Thyme – Latkes with Pulled Beef and Pickled Red Onions

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Latkes with Pulled Beef and Pickled Red Onions

Adina Yaakov

Looking for a festive Hanukah dish to serve this year? These classic latkes with a twist are sure to impress your family and friends!  Slow cooking the meat stovetop yields tender pieces of  beef that fall apart easily at the touch of the fork.  Topped with smashed avocado and quick pickled red onions, this dish is sure to become a family favorite.

 Makes: 6 servings

Pulled Beef :

1 lb. brisket or beef chuck

2 onions, sliced thin

⅕ cup canola oil

½ cup dark brown sugar

4 cloves minced garlic

½ cup soy sauce

Salt and pepper

  1. In a large pot, sauté onions in oil for 5-7 minutes until golden.
  2. Sprinkle beef with salt and pepper and add to onions, letting each side brown for about five minutes each.
  3. Add brown sugar, garlic, soy sauce, and water to cover. Bring to a boil and then reduce to a medium to low flame and cover. Cook for 3-4 hours, until very soft, adding more water to keep water level covering beef at all times.
  4. When cooked, remove beef from liquid and use two forks to shred beef.

Latkes:

4 medium potatoes

1 onion

3 tbsp flour

2 eggs

1 tsp salt

½ tsp black pepper

Oil for frying

  1. Peel potatoes and onions and grate using a hand grater or using a similar  blade from a food processor. Squeeze out excess liquids.
  2. Add remaining ingredients and mix.
  3. Heat 1 cup oil in a wide lipped skillet. Scoop about 1/4 cup latke mixture and fry  4-5 minutes each side, until golden.
  4. Transfer the latkes to a paper towel lined tray or plate and repeat until remaining latkes batter is complete.

Smashed Avocado:

1 avocado

2 tbsp lemon juice

1 tbsp olive oil

Salt and pepper

  1. Peel and pit avocado. Place in a bowl with lemon juice, olive oil, salt, and pepper.
  2. Use a fork to lightly smash avocado.

Pickled Red Onions:

1 red onion

1 tbsp sugar

½ cup apple cider vinegar

1 tsp salt

  1. Whisk vinegar, sugar,  salt, and 1 cup water in a small bowl until sugar and salt dissolve.
  2. Place red onion, thinly sliced, in a mason jar with a tight-fitting lid.  Let sit at room temperature for 1 hour.
  3. Do Ahead: Pickled red onions can be made up to 2 weeks ahead.  Drain onions before using.

Assembly:

Place latkes on a serving dish. Add about a small  amount of avocado, then layer with shredded beef and finally with pickled red onion. Optional to garnish with flaky Maldon salt and fresh parsley. Serve immediately.