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Salt Beef and Potato Latkes
Salt Beef and Potato Latkes

Before you jump to Salt Beef and Potato Latkes recipe, you may want to read this short interesting healthy tips about Information on How to Elevate Your Mood with Food.

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Now you realize that junk food isn’t necessarily what you need to eat when you want to help your moods get better. Try a couple of of these tips instead.

We hope you got benefit from reading it, now let’s go back to salt beef and potato latkes recipe. To cook salt beef and potato latkes you need 15 ingredients and 9 steps. Here is how you do it.

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

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