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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.
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