Salt Beef and Potato Latkes. Lightweight Camping Equipment – Meals, Stoves and Cookware. Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders!
Slice the beef across the grain, then serve with the latkes, the drained pickled cucumber and the horseradish-spiked tartar sauce. Great recipe for Salt Beef and Potato Latkes. Two of the London restaurants I remember most fondly from my childhood couldn't have been more different from one another; Goody's Kosher Restaurant on Berwick Street and Isow's Restaurant on Brewer Street.
Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, salt beef and potato latkes. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Lightweight Camping Equipment – Meals, Stoves and Cookware. Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders!
Salt Beef and Potato Latkes is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. Salt Beef and Potato Latkes is something that I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can have 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:
- {Prepare of For the salt beef:.
- {Take 1.5 of – 2 kg piece of salt beef brisket, not too lean.
- {Take 6 cloves of garlic, unpeeled but cut in half.
- {Get 2 of onions, peeled and halved.
- {Prepare 2 of large carrots, peeled and halved.
- {Prepare 1 teaspoon of pickling spice (remove all but one clove).
- {Prepare of Enough cold water to cover.
- {Get of For the potato latkes (makes about 20):.
- {Take 1.5 kg of potatoes, peeled.
- {Prepare 1 of large onion, peeled.
- {Get 3 of eggs, beaten.
- {Make ready 150 g of self-raising flour.
- {Take 2 teaspoons of salt.
- {Make ready 1/2 teaspoon of ground white pepper.
- {Get of Vegetable oil for frying.
Let the salt beef cook for a further three hours with a stir every hour and your salt beef is ready to serve up and eat! 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.
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.
We provide you only the best Salt Beef and Potato Latkes recipe here. We also have wide variety of recipes to try. Before you jump to Salt Beef and Potato Latkes recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Lowering costs In The Kitchen. – "To make the salt beef: Place the brisket, onions, carrots, garlic and pickling spice in a large pan. Scoop the potatoes out of the water and place them, with the onions on a clean tea towel or muslin cloth, and thoroughly wring out the excess liquid over the bowl. You want the mixture to be as dry.
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