Salt Beef and Potato Latkes

Steps Making Recipes Salt Beef and Potato Latkes using 15 ingredients and 9 steps

Salt Beef and Potato Latkes - - When you have a ardour for cooking and you spend plenty of time in your kitchen, then most likely you've gotten a considerable amount of recipes readily available. Some cooks have an orderly group system and a few don't. If you end up usually shuffling through mounds of recipes and never discovering what you're on the lookout for, then you should do some organizing.

You can have Salt Beef and Potato Latkes using 15 ingredients and 9 steps. Here is how you cook it.

Ingredients make Salt Beef and Potato Latkes

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

Salt Beef and Potato Latkes instructions

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.

Salt Beef and Potato Latkes - Thank you and good luck