Braised Beef Brisket with Cauliflower Latkes
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This lovely Braised Beef Brisket dish is predicated on the Tuscan braised – beef in Barolo wine, however, you should use any full-bodied red that fits your budget. This traditional Braised Beef Brisket is served from nearly all conventional restaurants worldwide. It’s served with rice or as a noodle soup topping.
Braised Beef Brisket with Cauliflower Latkes
Description
This Chinese Braised Beef Brisket is a well-known but very homey Cantonese dish, and now could be the time of year to prepare it! This traditional Braised Beef Brisket is served from nearly all conventional restaurants worldwide. It’s served with rice or as a noodle soup topping.
Ingredients
Instructions
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Beef Brisket Directions
Season the beef brisket with salt and pepper, and place it in the bottom of a slow cooker.
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Add the beef stock, and cook on high for 5 to 6 hours.
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Once the beef is tender, add the kohlrabi and continue to cook for 20 minutes until tender.
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Remove the beef from the slow cooker, carve it, and serve with the broth and cooked kohlrabi.
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Cauliflower Latkes Directions
Spread the cauliflower on a baking sheet lined with parchment paper and bake at 425⁰F for 20 minutes until golden brown. Remove from the oven and allow to cool.
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In a kitchen towel, squeeze the cauliflower to remove any excess moisture. Mix together the squeezed cauliflower with the eggs and salt.
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Shape the cauliflower mix into 8 little patties, and place them onto a parchment-lined sheet. Bake at 400⁰F for 8 minutes.
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 17g27%
- Total Carbohydrate 11g4%
- Protein 39.98g80%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This is yummy the day you make it, however is much more delicious the next day.
Use celery or turnips in place of the kohlrabi.
