Pull Apart Potato Boureka Flower with Shredded Brisket

PREP-AHEAD OVERNIGHT PULLED BEEF

This meat is the perfect prep-ahead meat for a two-day Yom Tov. I developed this recipe when I was trying to figure out what to do with my cholent pot after the first day of Yom Tov. Most people put their crockpot on a timer, but somehow, and I know some of you out there feel me on this, the timer just doesn’t work. It either shuts off too early, doesn’t shut off, or turns on at all the wrong times. And yes, it’s definitely the timer. Not me.

So, I made this deckle. The next day we had the most amazing, fresh, soft and delicious pulled beef.

Whether you prep this ahead or just make it all in one shot, it’s the perfect Yom Tov recipe. It’s quick, easy, super yummy and feeds a lot of people for a little money! You can serve the meat in the center of the breakaway potato ring, or change things up and warm soft tacos to stuff them in, or just on top of some steamed rice. However you do it, make it your own and enjoy! (You can also make this dish in its entirety, pull the beef, let it cool completely, and freeze it. It will hold up beautifully.)

INGREDIENTS

For the dry rub:
1 3-pound Deckle roast
¼ cup packed, dark brown sugar
2 tablespoons + 1 teaspoon kosher salt
2 tablespoons smoked paprika
1 tablespoon mustard powder
1 teaspoon cayenne pepper (optional, but recommended)
1 tablespoon + 1 teaspoon Turkish coffee powder
2 tablespoons olive oil
2 tablespoons canola oil

In a small bowl, combine brown sugar, salt, paprika, mustard, cayenne, and coffee. Mix well to make sure all the spices are well blended. Pat roast dry. Drizzle olive oil on both sides of the meat and liberally sprinkle spice mixture all around. The deckle has a few nooks and crannies, so make sure to get the spice mixture everywhere. Really be generous with the blend and work it into the meat.

Place a pan over medium heat and allow to preheat for 4-5 minutes. Pour canola oil into hot pan and immediately place the deckle roast in. Let it cook in the pan, without moving it for 4-5 minutes until the spice blend forms a nice crust. Turn the meat over and allow the second side to sear for another 4-5 minutes. Remove meat to a large dish and allow to cool for 1-2 hours.

(At this point, you can wrap your meat tightly in Saran Wrap, then foil and freeze it until you are ready to cook it overnight.)

For the braise:
2 tablespoons canola oil
1 onion, sliced (purple or white)
1 teaspoon salt
½ teaspoon black pepper
1 cup beef broth
2 15-oz cans tomato sauce
¾ cup soy sauce
½ cup balsamic vinegar
½ cup honey

In a crockpot:
Add oil and onions, salt and pepper. Cook for ten minutes until softened. Add the rest of the ingredients and stir. Allow mixture to cook for 20-25 minutes, then submerge deckle into the sauce and pour any of the juices from the meat that are in the pan into the crockpot. Cook overnight on low. Remove meat and sauce from the crockpot. Allow meat to cool down in the sauce for 45 minutes. Using two forks, pull the beef.

In an oven:
Preheat oven to 225 F. Heat a large oven-safe pan over medium high heat. Add oil and onions, salt and pepper. Cook for ten minutes until softened. Add the rest of the ingredients and stir. Bring the mixture to a boil. Lower heat and submerge deckle into the sauce. Pour any of the juices from the meat that are in the pan into the pot. Cover pot with a lid and place into the oven. (If your lid does not cover the pot well, place a large sheet of tinfoil over the pot before covering it. Once the lid is placed on the pot, push down the foil on the sides of the pan to create a tight seal.) Bake for 6-8 hours. Remove pot from the oven and allow meat to cool down in the pot before shredding.

PULL APART POTATO RING

This is a really versatile side dish. I sometimes serve this as an appetizer with a bowl of mushroom sauce in the center, or as a main course filled with pulled beef or sauteed chicken and onions. It’s easy to make and freezes beautifully.

This dish can be made in its entirety and then frozen or refrigerated. Allow it to cool completely and then, leaving it on the parchment it was baked in, transfer it to your countertop. Cover it with the overhang of the parchment and wrap tightly in Saran Wrap. To reheat it, thaw it out overnight and then place uncovered on a hot plate or in a warming drawer.

Yield: 2 rings

6 potatoes, peeled and cut into 1-inch pieces
¼ cup salt
1 large (2 medium) onions, diced
¼ tablespoon canola oil
½  teaspoon salt
½  teaspoon black pepper
2 teaspoons paprika
1 tablespoon salt
1 teaspoon black pepper
2 egg yolks, lightly beaten
2 sheets puff pastry
1 egg lightly beaten
Sea salt

Wash potatoes and place in a large pot filled with water. Add salt and bring potatoes to a boil. Immediately reduce heat and simmer for about 15 minutes. While potatoes are cooking, heat a medium-sized pan over medium heat. Add oil, onions, salt, and pepper. Cook for about 25-30 minutes until onions are golden brown. When potatoes are fork tender, drain well and return to the hot pot. Add the oil from the sauteed onion and mash very well. Add onions and stir to form mashed potatoes. Mix in egg yolks, stirring vigorously so that the egg doesn’t cook. Set aside. On a well-floured surface, roll out puff pastry to form a long rectangle. Spoon half the potato mixture along one of the long sides of the puff pastry. Start from the edge of one of side, but leave a 1-inch gap from the potato mixture to the edge of the puff pastry on the second side. Roll up dough to create a potato-filled log.

Transfer log to a well-greased, parchment-lined baking sheet. Gently shape the log into a circle. Attach the two ends, and overlap the extra dough from the second side of the puff pastry over the side that was filled to the edge. This will form a seal to the circle. Using a sharp knife, cut ¾ of the way into the ring to create slices. Using your hands, gently push the ring outwards from the center to slightly separate the slices. Brush the top with egg and sprinkle sea salt. Bake for 45 minutes, until pastry is golden brown.

Serve hot and enjoy!

Recipes by Danielle Renov- @peasloveandcarrots


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