Ingredients:

  • 1 (approx. 1.8 kg) Beef Brisket (First cut/Flat)
  • 2 Tbsp Olive Oil
  • 2 large Yellow Onions
  • 4 cloves Garlic
  • 1 cup Dry Red Wine
  • 3 cups Beef Stock
  • 1/4 cup Balsamic Vinegar
  • 2 Tbsp Brown Sugar
  • 2 tsp Kosher Salt
  • 1 tsp Black Pepper
  • 1 cup Panko Breadcrumbs
  • 1/2 cup Grated Parmesan Cheese
  • 2 Tbsp Fresh Parsley
  • 3 lbs Russet Potatoes
  • 1 large Yellow Onion (for latkes)
  • 2 large Eggs
  • 1/4 cup All-Purpose Flour
  • 1 tsp Kosher Salt (for latkes)
  • 1/2 tsp Black Pepper (for latkes)
  • Neutral Oil (for frying)
  • 1 cup Crème Fraîche (chilled)
  • 4 oz Smoked Salmon (Lox)
  • 1 Tbsp Fresh Dill

Instructions:

  1. Generously season the brisket with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear brisket on all sides until deeply browned (about 3-4 minutes per side). Remove and set aside.
  2. Sauté onions and garlic in the same pot until softened (about 5 minutes). Deglaze with red wine, scraping up browned bits. Reduce slightly.
  3. Add beef stock, balsamic vinegar, and brown sugar. Bring to a simmer. Return brisket to the pot. Cover tightly and transfer to an oven preheated to 300°F (150°C). Cook for 3.5 to 4 hours, or until fork-tender.
  4. Remove brisket from liquid; strain the liquid and reserve 1 cup. Let brisket cool, then wrap tightly and chill overnight, preferably weighted down.
  5. To prepare the topping, gently stir chopped dill into the chilled crème fraîche. Dice the smoked salmon into small strips. Set aside.
  6. Preheat oven to 375°F (190°C). Combine panko, Parmesan, and parsley to make the crust mixture. Slice the cold brisket thickly (about 1/2 inch). Arrange slices in a baking dish.
  7. Brush brisket slices lightly with a few tablespoons of the reserved braising liquid. Sprinkle the panko mixture evenly over the brisket slices. Bake for 15-20 minutes until the crust is golden brown and the meat is heated through.
  8. For the latkes, grate potatoes and onion. Place the mixture into a clean tea towel or cheesecloth and wring out as much liquid as humanly possible.
  9. Transfer the dry shredded mixture to a bowl. Quickly mix in eggs, flour, salt, and pepper.
  10. Heat at least 1 inch of neutral oil in a heavy skillet to 350°F (175°C). Drop spoonfuls of batter into the hot oil, pressing slightly to flatten. Fry 3-4 minutes per side until deep golden brown.
  11. Remove latkes and drain immediately on paper towels. Sprinkle lightly with extra kosher salt. Serve immediately topped with a dollop of dill crème fraîche and smoked salmon.