Braised Beef with Potato Latkes
Classic latkes with a twist! Shredded brisket, spices and potatoes pan fried until crisp.
-
4 hrs
10 min -
8
SERVINGS -
380
Cal -
24 g
Protein
Ingredients:
- 1 Beef Brisket Flat Half (1-1/2 to 2 pounds)
- 1/4 cup mayonnaise
- 1/4 cup Dijon-style mustard
- 1 tablespoon steak seasoning blend
- 1 tablespoon minced garlic
- 1/2 head cabbage, chopped (about 2-1/2 cups chopped)
- 1 cup chopped onion
- 2 cups beef stock
- 1/4 cup cider vinegar
Latkes:
- 3 russet (baking) potatoes, peeled, shredded and patted dry
- 3 eggs, beaten
- 1 Granny Smith apple, shredded
- 1/4 cup thinly sliced green onions
- 2 tablespoons flour
- 1 tablespoon granulated onion
- 1 tablespoon granulated garlic
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1/2 cup vegetable oil
- Green onion, optional
Cooking:
-
Preheat oven to 350°F. Stir together mayonnaise, mustard, steak seasoning and minced garlic. Coat beef Brisket Flat Half with mixture; place beef in Dutch oven.
-
Add cabbage, onion, stock and vinegar to Dutch oven. Cover tightly and cook 3-1/2 hours. Uncover, cook an additional 30 minutes or until beef is fork-tender. Remove roast from oven; keep warm. Once cooled shred beef with two forks.
-
Combine potatoes, eggs, apple, onion, flour, granulated onion, granulated garlic, salt and pepper in a large mixing bowl, mixing lightly but thoroughly.
Cook's Tip: Squeeze any liquid from shredded potatoes for crispy latkes. -
Heat half of oil in a large nonstick skillet over medium-high heat until hot. In batches, place 1/4 cup batter into oil; pressing lightly to flatten. Cook 2 to 3 minutes on each side or until golden brown and crisp. Drain. Repeat with remaining oil and potato mixture.
-
Top potato latkes with about 1 tablespoon shredded beef. Sprinkle with sliced green onion, if desired.
Nutrition:
384 CALORIES
0 % *
4.5g SAT FAT
0 % DV **
24g PROTEIN
0 % DV
3.1 mg IRON
0 % DV
4.7 mg ZINC
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 3 topped latkes: 384 Calories; 175.5 Calories from fat; 19.5g Total Fat (4.5 g Saturated Fat; 0.02 g Trans Fat; 7.7 g Polyunsaturated Fat; 5.5 g Monounsaturated Fat;) 123 mg Cholesterol; 905 mg Sodium; 25 g Total Carbohydrate; 3.1 g Dietary Fiber; 5.5 g Total Sugars; 24 g Protein; 0 g Added Sugars; 61.1 mg Calcium; 3.1 mg Iron; 754 mg Potassium; 0.4 mcg Vitamin D; 0.3 mg Riboflavin; 6.8 mg NE Niacin; 0.6 mg Vitamin B6; 1.6 mcg Vitamin B12; 230 mg Phosphorus; 4.7 mg Zinc; 24.2 mcg Selenium; 143.9 mg Choline.
This recipe is an excellent source of Protein, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber, Iron, Potassium, and Phosphorus.
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