Ingredients
For the latkes:
1 Box Manischewitz Latke/Pancake Mix
2 Eggs
2 1/4 cups Cold Water
1/8-inch hot vegetable oil
For the pulled brisket:
3 lbs. Marbled 2nd cut brisket
1 – 18 oz. bottle Gefen BBQ sauce (or your favorite bottled BBQ sauce)
1 large onion, thinly sliced
5–6 garlic cloves, sliced
1 batch (about 1/4 cup) coffee garlic rub:
1 tbsp ground coffee beans
1 tbsp dark brown sugar
1/2 tbsp smoked paprika
1 tsp regular paprika
1 tsp coarse salt
1 tsp onion flakes
1 tsp granulated garlic
Instructions
For the taco latkes:
In a medium bowl beat 2 eggs until blended; Add 2 1/4 cup cold water and mix well. Stir in contents of Pancake/Latke package. Allow batter to thicken 3-4 minutes. In large skillet, drop tablespoons of batter into 1/8-inch hot vegetable oil and brown both sides. Makes 45-60 Latke pancakes.
For the pulled brisket:
Place the brisket in a crock pot, top with onions and garlic. (Alternatively, this may be prepared in the oven at 275°F for 4-6 hours, until it shreds easily when pulled.)
Pour BBQ sauce over the top. Add 1/4 cup of water to the BBQ sauce bottle, swish and pour into crock pot. Sprinkle on the coffee garlic rub and cook on low 8 hours. Remove brisket from sauce and pull apart with 2 forks until shredded. Add a few tablespoons of cooking liquid to shredded brisket.
Place a mound of pulled brisket onto the center of each latke, gently fold like you would a soft tortilla, and enjoy!
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Beef
- Method: Slow cooking/Frying
- Cuisine: Jewish
