Loaded Fries

Food and prop styling by Renee Muller
Photography by Hudi Greenberger

When I say loaded fries, I mean loaded fries! Loaded with calories, loaded with carbs, loaded with protein, and, of course, loaded with flavor. This is probably the number-one item on our menu in Snaps Kosher. Just look at the photo and decide for yourself. The pulled brisket also goes great over a burger, with nachos, on pizza dough, and in taco shells.

BRISKET SERVES 8–10

Pulled Brisket

• 4–5-lb (2–2½-kg) second-cut brisket (use first-cut if you like leaner cuts of meat)
• 2 Tbsp each salt, pepper, and sugar
• water, to cover the brisket
• 1 onion, diced
• 1 carrot, diced
• 6 cloves garlic, minced
• 2 stalks celery, diced
• 1 8-oz (225-ml) bottle barbecue sauce
• 4 cups water
• 2 Tbsp old-fashioned mustard (or mustard seeds)
• 3 Tbsp salt
• 1 Tbsp black pepper
• 1 Tbsp garlic powder
• 1 Tbsp sugar

For Serving

• 1 bag crinkle-cut fries
• garlic mayo, for serving (optional)
• 1 fried egg (sunny side up)
• 2–4 oz (55–110-g) smoked beef fry, diced small (or pastrami)
• sliced scallions
• sliced jalapeño (optional)

Combine salt, pepper, and sugar with water and add the brisket. Allow to brine for approximately 4 hours.

Remove brisket from the brine and place it in a slow cooker with the onion, garlic, carrot, celery, barbecue sauce, water, and seasonings. Give it a good stir, cover the pot, and say, “Seeya tomorrow” — it’s that easy. Cook on high for 5–7 hours or on low for 8–12 hours.