Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to make a special dish, salt beef and potato latkes. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Salt Beef and Potato Latkes is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Salt Beef and Potato Latkes is something which I’ve loved my whole life.

HOW TO MAKE TRADITIONAL SALT BEEF AND POTATO LATKES! Perfect for lunch or dinner and great for the family! Roast chicken, helzel, salt beef with latkes, and of course their iconic cholent. Desserts were apple pie, lokshen kugel, or wonderful apple strudel, served Potato latkes were a staple of both restaurants.

To begin with this recipe, we have to prepare a few ingredients. You can cook 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:

1. Take For the salt beef:
2. Make ready 1.5 – 2 kg piece of salt beef brisket, not too lean
3. Get 6 cloves garlic, unpeeled but cut in half
4. Make ready 2 onions, peeled and halved
5. Make ready 2 large carrots, peeled and halved
6. Make ready 1 teaspoon pickling spice (remove all but one clove)
7. Prepare Enough cold water to cover
8. Prepare For the potato latkes (makes about 20):
9. Get 1.5 kg potatoes, peeled
10. Get 1 large onion, peeled
11. Get 3 eggs, beaten
12. Get 150 g self-raising flour
13. Make ready 2 teaspoons salt
14. Prepare 1/2 teaspoon ground white pepper
15. Get Vegetable oil for frying

Fill this time by preparing some potato latkes. Grate all of your spuds, skin on (it's good for you) onto a clean tea-towel. Grate the potatoes and remaining onion half on the large side of a box grater. Place in the bowl of beaten egg and season with salt and pepper.

Instructions to make Salt Beef and Potato Latkes:

1. 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.
2. Bring to the boil, skim off any scum, then reduce the heat to a gentle simmer.
3. Cover the pan and cook for 3 – 4 hours, until the meat is soft and tender.
4. 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.
5. Add the salt and white pepper. Don’t let the batter stand for too long or the potato will blacken.
6. 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.
7. 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.
8. Continue to fry until they are brown and crispy.
9. 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

Grate the potatoes and remaining onion half on the large side of a box grater. Place in the bowl of beaten egg and season with salt and pepper. Once the oil is hot enough that a drop of the latke mixture sizzles immediately when added to the pan, add the latkes. (If necessary, work in batches.) Peel the potato and julienne using a mandolin. Do the same fort the beets and transfer to a towel to squeeze out all water and moisture. Salt beef and latkes are a classic combination.

So that’s going to wrap this up for this special food salt beef and potato latkes recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget 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!