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Step-by-Step Guide to Prepare Quick Salt Beef and Potato Latkes
Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, Salt Beef and Potato Latkes. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Salt Beef and Potato Latkes is one of the most well liked of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Salt Beef and Potato Latkes is something which I’ve loved my entire life. They’re fine and they look fantastic.
Many things affect the quality of taste from Salt Beef and Potato Latkes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don’t worry if you want to prepare Salt Beef and Potato Latkes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Salt Beef and Potato Latkes is 6 – 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Salt Beef and Potato Latkes estimated approx 4 hours.
To begin with this recipe, we must prepare a few ingredients. You can have Salt Beef and Potato Latkes using 15 ingredients and 9 steps. Here is how you cook it.
Two of the London restaurants I remember most fondly from my childhood couldn’t have been more different from one another; Goody’s Kosher Restaurant on Berwick Street and Isow’s Restaurant on Brewer Street.
Isow’s was an American-Jewish-style restaurant. It had glitz and glamour in spades and was very much a celebrity hangout. The backs of the chairs were embossed with the names of stars who had dined there: Danny Kaye, Walt Disney, Frank Sinatra, Dean Martin, Doris Day and many more. Muhammad Ali even held a press conference there. The food was pretty good too; never exceptional, but always served in huge portions!
Goody’s, on the other hand, was a narrow, Georgian-style, shop-fronted premises just off Oxford Street. To get in, you had to fight your way past a voluminous velvet curtain before encountering a formidable lady, with gimlet eyes, dressed in black with dyed jet-black hair, guarding a large, mechanical cash register. She was cashier and bouncer rolled into one. I suspect no-one ever escaped without paying in full and leaving a significant gratuity.
Potato latkes were a staple of both restaurants. I have known them to be served with cinnamon and sugar, but this is clearly an act of culinary vandalism.
Ingredients and spices that need to be Take to make Salt Beef and Potato Latkes:
- For the salt beef:
- 1.5 – 2 kg piece of salt beef brisket, not too lean
- 6 cloves garlic, unpeeled but cut in half
- 2 onions, peeled and halved
- 2 large carrots, peeled and halved
- 1 teaspoon pickling spice (remove all but one clove)
- Enough cold water to cover
- For the potato latkes (makes about 20):
- 1.5 kg potatoes, peeled
- 1 large onion, peeled
- 3 eggs, beaten
- 150 g self-raising flour
- 2 teaspoons salt
- 1/2 teaspoon ground white pepper
- Vegetable oil for frying
Instructions to make 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
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So that’s going to wrap this up for this special food Steps to Prepare Super Quick Homemade Salt Beef and Potato Latkes. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!