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4 large golden potatoes
1 large onion
2 eggs
1/4 cup flour
1 and 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
a little paprika for color
1/2 cup Tonnelli Avocado Oil (divided)
3 tablespoons soy sauce
2 teaspoons Pereg Smoked Paprika
3 teaspoons garlic powder
1 teaspoon onion salt
1 teaspoon pepper
2 teaspoons salt
2 tablespoons chicken consommé
1 cup water (plus 1/2 cup under the brisket)
4 pounds brisket
1–2 cups Gefen BBQ Sauce
Preheat your oven to 425 degrees Fahrenheit. Line a sheet pan with parchment and pour 1/4 cup oil on the bottom. Brush it around so the whole pan is coated. When your oven hits 400 degrees Fahrenheit, slide the pan in so the oil gets nice and hot.
While that’s heating, whisk together the eggs, salt, and pepper in a big bowl.
In a food processor, shred the potatoes and onion. Wrap the mixture in a clean towel and squeeze out as much liquid as you possibly can. Don’t skip this — it’s the difference between crispy and soggy.
Add the shredded mixture into your egg mixture. Sprinkle in the flour and mix until it just comes together. Add a little paprika for color.
Carefully take the hot pan out of the oven. Spread the latke mixture evenly in a thin layer (the thinner it is, the crispier it gets). Drizzle the remaining 1/4 cup oil over the top or spray really well.
Bake for 25–30 minutes, until the edges are golden and crispy. If you want extra crunch, broil for the last two to three minutes.
Mix all the spices together in a bowl and rub them all over the brisket.
Line a slow cooker with a cooking bag or parchment. Place the brisket inside and pour 1/2 cup water underneath the liner.
In the bowl you used for the spices, add one cup water, mix, and pour that over the brisket.
Cover and cook on low for eight to 12 hours.
When it’s done, shred it, mix in the BBQ sauce, and let it cook another 30 minutes so everything gets saucy and amazing.
Serve pulled brisket on top of latke and go crazy with the toppings!
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What would instructions be for oven baked brisket?
You can cook in the oven low and slow, covered at 350°F for 3-4 hours. I recommend checking on it until it seems done.
Can I use flanken instead of brisket?
Sure!
Looks amazing! DEFINITELY going to try!!!