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Shiksa Cooking: Latkes and Brisket

Shiksa Cooking: Latkes and Brisket

For my Israel/Jewish day, I cooked more than just the latkes, I made a 2kg brisket and a carrot and parsnip salad. I got these recipes online, so I did have to make a few changes. The biggest one being that the latkes aren’t kosher, but that’s OK because I’m not Jewish. Also, when given the option of using either meat fat or sour cream, obviously I’m just going to use both.

Latkes were straightforward – I don’t quite know why I’ve never made them before, because they are awesome and fried. They are similar to my grandmother’s pfannkuchen kartoffelpuffer (? Sounds like something that would happen in a sex dungeon..) but crispier and cooked in beef or chicken fat.








Since I browned off the brisket in the pan earlier, I used the beef fat to fry the latkes, adding a little extra wagyu fat that I found at the supermarket. Arteries hardened yet? When they were done, I added sour cream and parsley and then devoured them. In kosher cooking, you aren’t meant to mix dairy and meat products, but I say do it, it tastes amazing. Don’t throw rocks at me.

Salad and latkes recipes are for two, meat is for six people.


2x ruby lou potatos, spaghetti cut (I have a special thingo for this, but just use a grater)
½ brown onion, minced (again, I have a thingo to mince onion, if you don’t, just cut finely or grate)
rock salt to taste
2 tblspn potato starch or self raising flour
1x small beaten egg

Once the potatos and onion are prepared, squeeze out all the moisture with cheesecloth or paper towels, season and then sprinkle the flour or starch over the shredded potato and onion. Add the beaten egg. Spoon into pan of hot oil, LEAVE ALONE FOR 3 MINUTES before turning, that way they won’t fall apart. Watch for burning though, don’t be a fool.


2kg brisket or beef shoulder
can of diced tomato
1x tblspn mustard
half cup honey
2x tbspn paprika
3 garlic cloves, smooshed
half can of red bull (I know, right? Actually the recipe calls for Coke, but I didn’t have any..)
Salt and pepper

Render the meat in a pan and keep the fat for frying if you want. Add meat and all the other stuff to a slow cooker and cook for 6 hours on slow. Bake in the oven for 20 minutes prior to serving to caramelise the skin.










Carrot and Parsnip Salad:

1x carrot
1x parsnip
1x garlic clove
half teaspoon each of turmeric and cumin dissolved in a cup of water

Cut up veggies, put in frypan with garlic and spice water. Simmer for 15 minutes. Done. OK it’s not really a salad, BUT the recipe did say to smother it in mayo, which I didn’t do.


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