Simple Way Salt Beef and Potato Latkes Recipes
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Everybody likes to have dessert just after their meals and if you are one of those people you may want to consider some citrus fruit. All of the nutrition in citrus fruit, including vitamin C, are also essential for preserving your health. You may also want to combine a number of things like orange sections, shredded coconut combined with a teaspoon of honey.
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We hope you got benefit from reading it, now let's go back to salt beef and potato latkes recipe. To make salt beef and potato latkes you only need 15 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to cook Salt Beef and Potato Latkes:
- Take of For the salt beef:.
- Provide 1.5 of – 2 kg piece of salt beef brisket, not too lean.
- You need 6 cloves of garlic, unpeeled but cut in half.
- Take 2 of onions, peeled and halved.
- Get 2 of large carrots, peeled and halved.
- Take 1 teaspoon of pickling spice (remove all but one clove).
- Take of Enough cold water to cover.
- Prepare of For the potato latkes (makes about 20):.
- You need 1.5 kg of potatoes, peeled.
- Provide 1 of large onion, peeled.
- Use 3 of eggs, beaten.
- Take 150 g of self-raising flour.
- Use 2 teaspoons of salt.
- Take 1/2 teaspoon of ground white pepper.
- Get of Vegetable oil for frying.
Steps 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.
I use the Simply Potatoes already grated! They make wonderful and delicious Latkes!! Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. More from What to Cook for Chrismukkah. Grate the potatoes in the food processor or on a box grater.
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