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Yes, this recipe has a few steps, but the results are totally worth it!
2 teaspoon Haddar Kosher Salt
1 teaspoon pepper
2 teaspoons garlic powder
3–4 pounds second-cut brisket
1 onion, thinly sliced
1 cup red wine, such as Baron Herzog Cabernet Sauvignion
2 cups beef stock
7 Yukon Gold potatoes, peeled and chopped
salt
water
1/2 cup Gefen Almond Flour
1 cup Gefen Potato Starch
2 teaspoons Haddar Kosher Salt
1/2 teaspoon black pepper, plus more for sautéing
1/2 teaspoon garlic powder
1 egg plus 2 egg yolks
Combine seasonings to create a rub. Sprinkle on each side of the brisket.
Place brisket in a slow cooker. Layer onions on top of the brisket. Add red wine and beef stock.
Cook on low for seven to 12 hours.
Once ready, use two forks to shred.
Transfer back to the sauce until ready to use.
In a pot, place potatoes and salt. Add water to cover and cook on a medium-high flame for about 30 minutes, until potatoes are soft. Once ready, strain potatoes and mash with a fork.
In a large bowl, place mashed potatoes and all the remaining ingredients. Mix until fully incorporated. Roll mixture into a ball. Cover in plastic wrap and refrigerate for 30 minutes.
Roll mixture into a few half-inch-thick ropes. Slice each rope into one-inch pieces.
In a large pot, bring water and salt to a boil. Drop gnocchi in and cook for four minutes. Once ready, transfer to a paper towel to dry.
In a large frying pan, sauté gnocchi with salt and pepper until golden, about seven minutes. Add meat and sauté for five minutes.
Serve hot.
Photography and Styling by Faigy Murray
www.thevoiceoflakewood.com
(732) 901-5746
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