Pulled Barbecue Brisket with Potato Flatbread

This pulled barbecue brisket is so outrageously delicious that I suspect it will make appearances all year long

3 min read March 29, 2017

mishpacha-recipe

Food and Prop Styling by Renee Muller | Photography by Moishe Wulliger

Here is my kosher l’Pesach version of the flatbread and pizzette craze. The pulled barbecue brisket is so outrageously delicious that I suspect it will become a part of your arsenal and make appearances all year long.

INGREDIENTS

SERVES 12

Potato Flatbread

6 small-medium russet or Idaho potatoes
3 eggs
1 heaping Tbsp kosher salt
¼ tsp black pepper
½ cup potato starch
½ cup oil

Brisket

- 1 3–3½ lb (1½–1¾ kg) second-cut brisket
- 1 large Spanish onion sliced
- kosher salt and pepper to taste
- 4 cloves garlic crushed
- ½ cup water + ¾ tsp chicken soup mix or ½ cup chicken broth
- 1–2 tsp potato starch for thickening

Barbecue Sauce

- ⅔ cup ketchup
- ½ cup kosher l’Pesach cider vinegar
- ¼ cup brown sugar
- 2 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp sea salt
- 1 tsp pepper
- 4 cloves garlic crushed

Roasted Garlic Aioli

1 garlic bulb
1 Tbsp olive oil
¾ cup mayonnaise
2 Tbsp lemon juice
½ tsp pepper
⅛ tsp salt

PREPARATION

FOR FLATBREAD Preheat oven to 400°F (200°C).
Prepare a parchment-lined baking sheet and set aside. Process the potatoes in your food processor. Transfer to a mixing bowl. Add the eggs potato starch salt and pepper and mix well.

Heat the oil in a small saucepan. When oil is heated through add to the potato mixture (it should sizzle) and stir well. Transfer potato mixture to the baking sheet and smooth it down evenly so you have a thin layer. Bake for 40–50 minutes or until golden brown and crispy. Set aside.