Potato Beef Latkes

Embrace the joy of Chanukah with our delectable Potato Beef Latkes, a recipe that has been cherished in families for generations. Gather your loved ones, create lasting memories, and share the warmth of the season with this dish.

Ingredients:

Meat Filling:

• 1 large Spanish onion, finely diced

• Oil for sautéing

• 225 grams of CKB beef mince

• 4 tablespoons tomato sauce

• 1 teaspoon brown sugar

• Kosher Salt and pepper, to taste

Potato Mixture:

• 3/4 cup oil

• 3 eggs

• 6–7 large Russet potatoes

• 1 small onion, peeled

• 2 tablespoons kosher salt, or to taste

• 1 teaspoon Baking Powder

• Oil for frying

Directions:

For the Meat Filling:

1. Sauté the finely diced onion in oil until translucent. Add the ground beef to the pan and stir until no longer pink, breaking up clumps with a fork. The mixture should be crumbly.

2. Add the tomato sauce and brown sugar, and season with salt and pepper. Set aside.

For the Potato Latkes:

1. Preheat 3/4 cup oil in a small saucepan until hot but not smoking.

2. In a large bowl, beat the eggs well. Grate the potatoes and onion in the food processor and add to the beaten eggs. Add the salt and baking powder, mixing until the eggs are fully incorporated into the potato mixture. Carefully pour the hot oil into the bowl and mix well until fully combined.

3. Pour a layer of oil, about 1/4 inch high, into a large frying pan over medium flame. Once the oil is hot, place a heaping spoonful of potato batter into the pan. Quickly spread about 1 tablespoon of the meat filling on top of the latke, leaving about a 1/2-inch border around the edge. Add another heaping spoonful of potato batter and flatten with the back of a spoon, ensuring complete coverage of the meat mixture. Once the bottom of the latke is golden brown, carefully flip and fry on the other side until done. Repeat with the remaining batter.

Enjoy these crispy and savory Potato Beef Latkes with some sour cream or apple sauce on the side. They are perfect for celebrating Chanukah or any occasion with your family and friends.

Garlic Herb Lamb Chop

Garlic Herb Lamb Chop

No, of serves: 4

Ingredients:

• 4 lamb grilling chops, patted dry

• 2 cloves garlic

• Lots of freshly ground Pepper

• 1 teaspoon Kosher Salt

• 1/3 cup total of fresh mint and parsley

• 2 tablespoons extra virgin olive oil (use the oil from garlic confit if available)

• 2 tablespoons red wine

Dipping Sauce (Optional):

• Garlic confit purée

• Chopped fresh mint

Directions:

1. In a food processor, combine garlic, freshly ground pepper, kosher salt, fresh herbs (mint and parsley), olive oil, and red wine. Blend until you get a smooth marinade.

2. Rub the marinade onto the lamb chops, ensuring they are well coated. Allow the lamb to marinate for about an hour or, for more flavour, marinate overnight in the refrigerator.

3. Preheat the grill. Remove the lamb from the marinade and grill for four to six minutes per side or until the desired level of doneness is reached. [or get a Meater, leave out the guesswork, and cook it right every time.]

4. Optional Dipping Sauce:

   • Combine equal amounts of garlic confit purée and chopped fresh mint.

   • Serve the grilled lamb chops with the mint-garlic confit dipping sauce on the side.

5. Enjoy your delicious Grilled Lamb Chops with Mint-Garlic Confit!

Instant Pot Brisket: A Tender, Melt-in-Your-Mouth Dish

Instant Pot Brisket: A Tender, Melt-in-Your-Mouth Dish

What better centrepiece than a succulent, melt-in-your-mouth Instant Pot brisket?

INGREDIENTS

• 1 large yellow onion

• 1 beef brisket, preferably flat-cut (1.3 - 1.5kg)

• 2 1/2 teaspoons kosher salt, divided

• 1/2 teaspoon freshly ground black pepper

• 1 tablespoon vegetable oil

• 1/3 cup beef broth

• 1/3 cup red wine vinegar

• 1/3 cup tomato paste

• 1/4 cup packed light brown sugar

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• 1 teaspoon paprika

• 3/4 teaspoon garlic powder

• Fresh parsley, for serving (optional)

Instructions

• Thinly slice 1 large onion. Ensure that the surface fat on a 1.3 to 1.5-kilogram beef brisket is no more than 1/4 inch thick, trimming it as needed. If necessary, cut the brisket in half to accommodate it in a 6-liter or larger electric pressure cooker or Instant Pot. Evenly season the brisket with 2 teaspoons of kosher salt and 1/2 teaspoon black pepper.

• Using the highest Sauté function on the pressure cooker, heat 1 tablespoon vegetable oil until shimmering. Sear the brisket, undisturbed, until browned on the bottom, which takes about 5 to 6 minutes. Flip the brisket and brown the other side for an additional 5 to 6 minutes. Transfer the seared brisket to a large plate.

• Add the sliced onion and the remaining 1/2 teaspoon of kosher salt to the pressure cooker. Sauté the onions until tender, ensuring to scrape brown bits from the bottom of the pot, a process that typically takes 4 to 6 minutes.

• Now, incorporate 1/3 cup beef broth, 1/3 cup red wine vinegar, 1/3 cup tomato paste, 1/4 cup packed light brown sugar, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon paprika, and 3/4 teaspoon garlic powder. Return the seared brisket to the pot, overlapping the pieces if necessary.

• Seal the lid and set the pressure cooker to cook for 70 minutes under HIGH pressure. It will require 5 to 7 minutes to come up to pressure.

• After the cooking time elapses, allow the pressure to release naturally for 20 to 25 minutes. Carefully open the pressure cooker and transfer the brisket to a cutting board.

• Finally, slice the brisket across the grain into 1/4-inch-thick slices. Serve the brisket with the onions and gravy. Optionally, garnish with fresh parsley.

RECIPE NOTES

Make ahead: The brisket can be prepared up to 3 days in advance. Keep the brisket covered with the gravy and reheat it along with the gravy in a baking dish covered with aluminum foil in a low oven.

Storage: Leftovers remain delicious for up to 5 days. Store the beef covered in gravy to maintain its moisture.

Sauce variation: For a velvety sauce, filter the gravy through a fine-mesh strainer into a large bowl. Return the onions and garlic to the Instant Pot. Pour the gravy into a fat separator, then transfer it back into the Instant Pot. Utilize an immersion blender to blend the sauce until it achieves a smooth consistency.

Nach Waxman's Brisket of Beef

Nach Waxman's Brisket of Beef

The most Googled brisket recipe on the internet.

Our neighbourhood is home to a brisket queen. She religiously buys 3kg of beef brisket every week to satisfy her family's craving for this juicy, flavourful dish.

Her brisket is so legendary that her friends and neighbours eagerly await their weekly dose. Whenever she's invited to a gathering, her first offer is always, "Is there anything I can bring?" And without fail, the response is always a resounding chorus of "YOUR BRIKSET PLEASE!"

The secret behind this magical brisket? Nach Waxman's recipe, is the most Googled brisket recipe on the internet. Its simplicity and focus on quality ingredients let the beef shine through, creating a dish that's both comforting and unforgettable.

So, ditch waiting for an invitation to savour this brisket bliss. Take the initiative and become the brisket host everyone wants to connect with.

Ingredients

• 1 (2.7kg) Beef brisket, trimmed with a thin layer of fat remaining

• 2 teaspoons matzo meal

• 1 pinch freshly ground black pepper

• 3 tablespoons neutral oil

• 8 medium onions, peeled and thickly sliced

• 3 tablespoons tomato paste

• 1 teaspoon kosher salt

• 3 cloves garlic, minced

• 1 carrot, peeled and halved

Instructions

1. Preheat the oven to 175°C (350°F).

2. In a small bowl, combine matzo meal and pepper. Lightly dust the brisket with the matzo meal mixture, ensuring even coverage.

3. Heat the oil in a large ovenproof enamelled cast-iron pot or other heavy pot with a lid that fits snugly over the brisket.

4. Carefully place the brisket in the hot oil and sear on both sides until crusty brown areas appear, approximately 5-7 minutes per side.

5. Transfer the seared brisket to a plate and set aside.

6. Add the sliced onions to the pot and cook over medium-high heat, stirring constantly with a wooden spoon to scrape up any browned bits from the bottom of the pot. Continue cooking until the onions have softened and developed a rich brown colour, approximately 10-15 minutes.

7. Return the brisket and any accumulated juices to the pot, placing it on top of the softened onions.

8. Spread the tomato paste evenly over the brisket, ensuring complete coverage.

9. Sprinkle the kosher salt and additional pepper to taste.

10. Add the minced garlic and halved carrot to the pot.

11. Cover the pot tightly with a lid and carefully transfer it to the preheated oven.

12. Bake the brisket for 1 1/2 hours.

13. Remove the brisket from the oven and carefully transfer it to a cutting board. Using a sharp knife, slice the brisket against the grain into thin slices, approximately 1/8-inch thick.

14. Return the sliced brisket to the pot, arranging the slices in an overlapping pattern, ensuring that the top edge of each slice is slightly visible. The final arrangement should resemble the original unsliced brisket, leaning slightly backward.

15. If the sauce appears dry, add 2-3 teaspoons of water to the pot.

16. Cover the pot tightly with a lid and return it to the oven.

17. Reduce the oven temperature to 165°C (325°F) and continue cooking the brisket for another 1 1/2-2 hours, or until the meat is fork-tender.

18. During cooking, check the brisket once or twice to ensure that the liquid is not boiling away. If necessary, add a few more teaspoons of water, ensuring not to overfill the pot. Spoon some of the liquid from the pot over the brisket to keep it moist.

19. Once the brisket is fork-tender, remove it from the oven and let it rest for at least 15 minutes before serving.

20. Serve the brisket with its flavourful juices, accompanied by your favourite side dishes.

Tips

• For a richer flavour, use beef tallow instead of neutral oil.

• If you don't have matzo meal, you can substitute it with breadcrumbs.

• Add a few sprigs of fresh thyme or rosemary to the pot during the final hour of cooking for an extra burst of flavour.

• Serve the brisket with a side of horseradish cream or gravy, if desired.

Enjoy this delicious and traditional kosher brisket recipe!