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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.
1 cup Gefen BBQ Sauce
1 (3-4-pound) second cut brisket
1 teaspoon garlic powder
1 large onion, sliced
1 teaspoon paprika
1/2 teaspoon kosher salt
4–5 cloves garlic, minced or 4–5 cubes Gefen Frozen Garlic
1 tablespoon Manischewitz Honey
juice of 1 lemon (or about 3 tablespoons Heaven & Earth Lemon Juice)
1 cup Gefen Mayonnaise
1 teaspoon wholegrain mustard
2 teaspoons kosher salt
1 teaspoon garlic powder
1 tablespoon wholegrain mustard
1/4 cup olive oil
2 teaspoons dried minced onion
1 teaspoon paprika
8 Yukon Gold potatoes, peeled and cut into wedges
2 teaspoons kosher salt
Preheat oven to 325 degrees Fahrenheit.
In a small bowl, mix spices together; sprinkle them all over meat.
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.
Cool slightly; using two forks, shred meat. Set aside.
Preheat oven to 425 degrees Fahrenheit. Line two baking sheets with Gefen Parchment Paper; set aside.
In a large bowl, toss together potato wedges, oil, spices, and mustard until combined.
Divide potatoes between prepared baking sheets. Roast for 40 minutes, or until brown.
Whisk together all garlic mayo ingredients.
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.
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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