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Hanukkah Brisket & Latke Sandwiches

SERVES: Makes 6 sandwiches PREP: 1 hour 15 minutes TOTAL TIME: 6.5 hours (including resting time)

Hanukkah Brisket & Latke Sandwiches

SERVES: Makes 6 sandwiches PREP: 1 hour 15 minutes TOTAL TIME: 6.5 hours (including resting time)

The ultimate Hanukkah bite!

Our friend and cookbook co-author Adeena Sussman has put together the ultimate Hanukkah recipe that combines two classic dishes, brisket and latkes, into one delicious, indulgent bite (a bright, crunchy slaw ties it all together). You'll want to make this all eight crazy nights (and beyond)! Also great for using up leftovers, too.

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INGREDIENTS DIRECTIONS

For the brisket:

One 4 ½-pound beef brisket
3 teaspoons kosher salt
3 tablespoons vegetable oil
1 medium onion, sliced
20 whole cloves peeled garlic
1 tablespoon tomato paste
1 teaspoon smoked paprika
1 teaspoon sweet paprika
1 teaspoon ground cumin
¼ teaspoon cayenne
One 12-ounce bottle lager-style beer, such as Stella
1 cup beef broth
3 tablespoons honey

For the slaw:

1 medium carrot, shredded
1 1/2 cups shredded green cabbage
1 1/2 cups shredded red cabbage
1/4 cup thinly sliced scallion greens

For the dressing:

1/3 cup mayonnaise
2 teaspoons Dijon mustard
2 tablespoons finely chopped cornichons
1 tablespoon sweet pickle relish
1 tablespoon lemon juice
1 teaspoon finely minced jalapeño
1/4 teaspoon Kosher salt
1/8 teaspoon freshly ground black pepper

For the latkes:

3 large russet potatoes (2 1/2 pounds), scrubbed and peeled
1 medium onion
3 tablespoons potato starch
2 large eggs
2 teaspoons Kosher salt
1/4 teaspoon freshly ground black pepper
½ cup vegetable oil, for frying

Make the brisket:

Season the brisket generously on all sides with 2 teaspoons of the salt.

Heat the oil over medium-high heat in the Lowkey Lavender Braiser (or other Dutch oven) until very hot but not smoking. Add the brisket, fattier side down, and sear until deep brown and crisped in parts, 6–7 minutes. Carefully flip the brisket and sear another 6 minutes, then sear each of the narrow sides, standing up the brisket if possible, 2–3 minutes each side.

Preheat the oven to 300°F. Remove the brisket from braiser and place onto a rimmed baking sheet, reduce heat to medium, then add the onions and garlic and cook, stirring occasionally, until the onions soften but don’t caramelize, 6–7 minutes. Add the tomato paste, sweet and smoked paprikas, cumin, and cayenne, and cook until the tomato paste is absorbed and the spices are fragrant, 2 minutes. Add the beer, broth, honey, and remaining teaspoon of salt, bring to a boil, reduce the heat to low, and simmer until the sauce thickens a bit, 15 minutes.

Return the brisket and any accumulated juices to the braiser, then spoon some of the onions and sauce over the top, cover, place in the oven, and cook until the brisket is very tender, 4 ½ to 5 hours. Cool for at least 30 minutes (or, ideally, chill overnight, then remove and discard any solidified fat from the brisket and rewarm, covered, over low heat for 15-20 minutes). Uncover and use two forks to pull the brisket into bite-sized pieces. Check one more time for seasoning and enjoy!

Make the slaw:

In a medium salad bowl, whisk the mayonnaise, mustard, cornichons, relish, lemon juice, jalapeño, salt and pepper until smooth. Add in the carrots, both cabbages, and the scallions and toss to coat. Set aside.

Make the latkes:

Fill a large bowl with cold water. Using the large holes on the side of a box grater (or a food processor fitted with the shredder attachment), grate the potatoes and onions, transfer them to the water, and let them sit for 5 minutes. Place a clean kitchen towel on the counter near the sink.

Pull the potatoes and onions out of the water, and use your hands to squeeze out as much water as you can. Dump the potatoes and onions onto the towel, fold the towel over the mixture, and squeeze out and discard as much of the liquid as you can from the potatoes and onions. Add the squeezed potatoes and onions to a large bowl, then add the potato starch and eggs and mix until combined. Add the salt, and pepper and stir it all together.

Meanwhile, heat ¼ cup of the vegetable oil in the Cravings Lowkey Lavender Skillet over medium heat (don’t worry, they’ll still crisp, without burning). Working in batches, use 1 large cookie scoop or spoon to spoon a generous ⅓ cup of the batter into the skillet and gently spread into 4-inch-round, ½-inch-thick latkes. Fry until the latkes are golden and crisp, 3 to 4 minutes per side. Drain the latkes on paper towel-lined plates. Repeat with the remaining batter and oil.

Assemble the sandwiches:

Spread one side of the latke with your desired amount of the shredded brisket, and top with about 2 tablespoons of the crunchy slaw. Enjoy open-faced or as a closed sandwich. Happy Hanukkah!