Recipe by My Kosher Recipe Contest

Pulled Beef Latke Trifle

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Meat Meat
Medium Medium
8 Servings
8 Hours

No Diets specified

Submitted by Elisheva Last


Pulled Beef

  • 1 large onion, cut in half moons

  • 1 second-cut brisket

  • 2 teaspoons salt

  • 1/2 teaspoon pepper

  • 1 teaspoon garlic powder

  • 1/3 jar bone sucking sauce

  • 1/3 can jellied cranberry sauce

  • 2 tablespoons onion soup mix

  • 1/4 cup water

  • 1/4 cup brown sugar

Sweet Potato Mashed Potatoes

  • 3 sweet potatoes

  • 1 Idaho potato

  • 4 carrots

  • 1/2 onion

  • 1 teaspoon salt

  • 1/4 teaspoon pepper

  • 1/4 cup pareve milk

Purple Onions

  • 2 purple onions, cut to half moons

  • 1/4-1/2 teaspoon salt

  • 1/4-1/2 teaspoon sugar

Humongous Latkes

  • 10 small Idaho potatoes

  • 1 medium onion

  • 1/2-3/4 cup flour

  • 5 eggs

  • 2 teaspoons salt

  • 1/2 teaspoon pepper

  • oil, for frying


Prepare the Pulled Beef


Grease/line crock pot and cover the bottom with the onions. Turn the crockpot on low and cover.


Rub one side of the brisket with half the salt, pepper and garlic. Turn over and repeat on the other side.


Mix remaining ingredients. Place the brisket into the crockpot and pour sauce over it.


Allow to cook on low for six to eight hours until it is easy to pull apart.


Use two forks to gently pull the beef apart so that it is stringy, and set aside.


For easier prep, make the brisket the day before, cover in a pan and put in the fridge. When ready to serve, heat on 275 degrees Fahrenheit for one hour.

Prepare the Sweet Potato Mashed Potatoes


Peel and cube sweet potato, potato and carrots. Place in a large pot covered in water and allow to boil for one hour until fork tender.


Sauté onion in 1/2 tablespoon of oil.


Mash the vegetables, and add in the onion, salt, pepper, and pareve milk. Mix to combine and set aside.

Prepare the Purple Onions


Sauté onions until translucent, place in a separate bowl and mix in remaining ingredients. Set aside.

Prepare the Humongous Latkes


Shred potatoes and onions.


Mix in remaining ingredients.


Fill the frying pan halfway with canola oil and turn onto medium/high heat.


When a piece of potato thrown in begins to sizzle, you are ready to begin frying the latke. Pour a 1/3 of the batter in the oil and spread out so that it evenly covers the bottom of the frying pan.


Allow to fry until the bottom side is crispy and crunchy golden brown.


To flip, slowly and carefully slide the latke onto a plate, keeping the oil in the pan. Place another plate on top of the latke and flip the whole thing in your hands so that the top side is now facing the floor. Gently slide the latke back into the frying pan. Allow to fry until the second side is brown. Slowly slide the latke onto a paper towel-lined plate. Repeat two more times until all the batter is used up.


For best results, grate by hand. Place a piece of raw carrot in the frying pan to avoid burning your latkes.

To Assemble the Trifle


Place one latke on the bottom of the trifle bowl.


Spread purple onions over the latke to fully cover.


Drain most of the juice from the pulled beef and spread 1/2-1/3 over the onions.


Spread 1/2 of the sweet potato mashed potatoes on top of the beef.


Repeat steps one to four.


Place the last layer of mashed potatoes in a piping bag with a large tip opening, to pipe a pretty design on the top of the trifle.
Pulled Beef Latke Trifle

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