Please enter the email you’re using for this account.
There’s a delicious surprise waiting for you inside the crispiest latkes ever!
1 small Oyster Steak or London broil (less than 12 ounces)
freshly ground Gefen Pepper
1 cup Gefen Honey BBQ Sauce or other barbecue sauce
4 medium russet or new potatoes
2 medium onions
3 eggs
2 teaspoons Haddar Kosher Salt
1/2 teaspoon freshly ground Gefen Pepper
canola or peanut oil, for frying
Preheat oven to 350 degrees Fahrenheit.
Place steak in a small baking pan. Season with salt and pepper, rubbing it in well.
Pour the barbecue sauce over the meat and bake covered for one hour, until fork-tender. Remove from oven and shred using two forks.
Peel potatoes and set aside in cold water until needed. Peel onions.
Shred potatoes, alternating with the onions. The juice in the onions will help keep the potatoes from turning brown.
When done, place potato-onion mixture in the center of a clean dish towel set over a bowl. You may be able to do this in one batch; divide into two if necessary.
Fold outer edges of the towel lengthwise over the potatoes and twist the ends as tightly as you can over the sink or bowl, squeezing out as much liquid as possible.
Return potatoes to bowl and add eggs, salt and pepper.
Prepare a cooling rack set over a paper towel-lined sheet pan. In a four- to six-quart stock pot, heat three to four inches of oil to 325 degrees Fahrenheit on a deep-fry thermometer.
Scoop up approximately one-fourth cup of batter in your hand or a scoop. Place one teaspoon of pulled-beef in the center and bring the potato shreds around the filling. Roll it lightly in your hands to shape.
Place in the pan and cook for five to seven minutes on each side, until golden. Remove from oil and place on rack to cool.
How Would You
Rate this recipe?
Fast answers grounded in site content.
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
These were really special and delicious – they can be served in a restaurant!! We made them the past two Chanukas and they have been very popular!! I made pulled beef for Shabbos Chanuka and then made these with the leftovers.