| Beef Brisket with Sweet Potato-Leek Latkes and Applesauce |
Recipe Type: Entree
Author:
Prep time: 30 mins
Cook time: 4 hours
Total time: 4 hours 30 mins
Serves: 4-6
This recipe is from a Real Food Weekly meal plan, “Shalom”. A nice, slow roasted brisket is delicious on any occasion!
Ingredients
- 3-5 pound beef brisket (or chuck roast, etc.)
- cup olive oil, plus extra
- 2 tablespoons balsamic vinegar
- 3 garlic cloves, minced
- 2 teaspoons cinnamon
- salt and pepper
- 1 onion, sliced
- 1 bottle of beer (substitute with 2 cups chicken or beef stock)
- For latkes:
- 4-6 medium sweet potatoes, peeled and grated
- 2 leeks, finely chopped (white and dark green parts removed, and cleaned well)
- 2 eggs
- cup Parmesan cheese, finely grated (or crumbled)
- salt and pepper
- frying fat, such as beef tallow (or lard…but it’s not exactly kosher!)
- For applesauce:
- 2 cups pureed cooked apples (store-bought organic unsweetened applesauce)
- 1 tablespoon maple syrup
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- dash of salt
Instructions
- Marinate beef brisket for 1-24+ hours with ¼ cup olive oil, vinegar, garlic, cinnamon, and a liberal amount of salt and pepper.
- Preheat oven to 300°F.
- Coat an oven-safe pot with oil and bring to high heat. Sear brisket for 5-8 minutes on one side until well browned. Lift brisket then add onions to pot and sear other side of the brisket on top of onions. Pour beer (or chicken or beef stock) over brisket then add enough water to almost cover brisket. Place in oven for 3-6 hours, until meat is extremely tender. Drain broth and save it for another dish.
- Place grated sweet potatoes, leeks, eggs, cheese, and a liberal amount of salt and pepper in a mixing bowl and toss until well blended. Heat ½ inch of frying fat in a large saucepan over medium-high heat. Create patties with potato mixture and fry for 3-5 minutes on each side until browned. Drain on brown paper or paper towels, then serve with meat and applesauce.
- For applesauce, place pureed apples in a small saucepan and stir in syrup, cinnamon, vanilla, and dash of salt. Heat until beginning to simmer and serve with brisket and latkes.