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I like to serve special and exciting suppers on each night of Chanukah, and these pulled beef latkes are always a hit. The presentation is fun and different, and everyone enjoys creating their own plate. They also make for a beautiful, showstopping plated appetizer for a Chanukah party.
Pulled beef (see recipe below)
Cashew aioli (see recipe below)
Guacamole (see recipe below)
tomatoes, diced
latkes (use your favorite latke recipe [my favorite is from the Peas Love and Carrots cookbook] using avocado oil instead of vegetable or canola)
1 onion
second-cut brisket or top-of-the-rib roast
1 cup Tuscanini Tomato Sauce
1/2 cup coconut aminos
2 teaspoons Pereg Garlic Powder
1 teaspoon salt
1 teaspoon Pereg Paprika
1 teaspoon smoked paprika
black pepper, to taste
1 cup raw cashews
water, to cover
juice of 1/2 lemon or lime
1 jalapeño pepper
handful fresh basil leaves
1 teaspoon salt
3 ripe avocados
2 teaspoons Gefen Olive Oil
1/4 teaspoon Pereg Garlic Powder
salt, to taste
Slice onion and place on the bottom of a 9×13-inch pan. Place meat on top of sliced onions.
In a bowl, mix tomato sauce, coconut aminos, and spices. Pour over meat.
Cover tightly and bake at 300 degrees Fahrenheit until meat is fork tender (usually four to five hours).
Use two forks to shred.
Soak cashews in water for 30 minutes.
Drain and place in a food processor with lemon juice, jalapeño pepper, basil, and salt. Process until smooth, adding small amounts of water until desired consistency is achieved.
Mash avocado. Add other ingredients and mix until smooth.
Place one larger bowl and three smaller bowls (I like to use mini wide-mouth mason jars) on a large wooden serving board. Place brisket in the large bowl and guacamole, cashew aioli, and diced tomatoes in the smaller bowls. Fill the rest of the board with latkes. Have fun pairing your latkes with toppings!
Styling and photography by Chay Berger
www.thevoiceoflakewood.com
(732) 901-5746
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