Ingredients:
· 1 Beef Brisket Flat Half
· ¼ cup mayonnaise
· ¼ cup Dijon-style mustard
· 1 tablespoon steak seasoning blend
· 1 tablespoon minced garlic
· ½ head cabbage, chopped (about 2-1/2 cups chopped)
· 1 cup chopped onion
· 2 cups beef stock
· ¼ cup cider vinegar
Latkes:
· 3 russet (baking) potatoes, peeled, shredded and patted dry
· 3 eggs, beaten
· 1 Granny Smith apple, shredded
· ¼ cup thinly sliced green onions
· 2 tablespoons flour
· 1 tablespoon granulated onion
· 1 tablespoon granulated garlic
· 2 teaspoons salt
· 1 teaspoon ground black pepper
· ½ cup vegetable oil
· Green onion, optional
Preparation:
1. Preheat oven to 177°C. Stir together mayonnaise, mustard, steak seasoning and minced garlic. Coat beef Brisket Flat Half with mixture; place beef in Dutch oven.
2. Add cabbage, onion, stock and vinegar to Dutch oven. Cover tightly and cook 3-½ 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.
3. 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.
4. Heat half of oil in a large nonstick skillet over medium-high heat until hot. In batches, place ¼ 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.
5. Top potato latkes with about 1 tablespoon shredded beef. Sprinkle with sliced green onion, if desired.