When I gave a cooking demonstration at Chabad of Memphis, I visited the local sights with my friend Angie. We ate at the Holy Cow, located inside the JCC, where I ordered brisket fries. The owner, Shelley Ostrov, sat with me and we chatted about kids, recipes, and Jewish life in Memphis. I became obsessed with the brisket fries and when I got home, I developed my own version that would be perfect to serve to my family at a Shabbat dinner or even at a party.
Brisket Fries with Garlic Mayo
Recipe By Naomi Nachman
- Cooking and Prep: 4 h
- Serves: 8
-
Contains:
Ingredients (19)
Brisket
Garlic Mayo
Fries
Start Cooking
Prepare the Brisket
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Preheat oven to 325 degrees Fahrenheit.
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In a small bowl, mix spices together; sprinkle them all over meat.
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Place onion slices into a roasting pan large enough to hold the meat. Place seasoned meat onto onions. Pour barbecue sauce over meat. Cover tightly; roast for three hours, until tender.
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Cool slightly; using two forks, shred meat. Set aside.
Prepare the Fries
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Preheat oven to 425 degrees Fahrenheit. Line two baking sheets with Gefen Parchment Paper; set aside.
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In a large bowl, toss together potato wedges, oil, spices, and mustard until combined.
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Divide potatoes between prepared baking sheets. Roast for 40 minutes, or until brown.
Prepare the Garlic Mayo
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Whisk together all garlic mayo ingredients.
Assemble
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Assemble the brisket fries: Arrange potatoes on a platter. Top with pulled brisket; drizzle with Garlic Mayo. Serve immediately. If desired, serve with Spicy Slaw, as pictured.
Acknowledgment
Reproduced from Perfect Flavors by Naomi Nachman with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Photography by Miriam Pascal.
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