Pulled Barbecue Brisket with Potato Flatbread
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.
BRISKET
Preheat oven to 325°F (170°C). Rinse brisket and pat dry. Slice the onion and arrange on the bottom of a roasting pan. Lay the brisket on top of the onions. Season well with salt and pepper. Smear the garlic cloves over the meat. Pour chicken broth around the roast. Combine barbecue-sauce ingredients and pour over the brisket. Cover well and bake for 4 hours or until fork-tender. Use 2 forks to pull apart the brisket.
FOR AIOLI
Preheat oven to 350°F (180°C). Slice off the top of the garlic bulb exposing the tips of the cloves. Place the garlic bulb in the center of a piece of foil. Drizzle with oil. Seal the foil well and roast the garlic in the oven for 30–35 minutes. Remove from oven and cool. Pop out the cooled garlic cloves (by pressing from the bottom) into a small bowl. Add the remaining aioli ingredients. Mix together with an immersion blender. /p>
TO ASSEMBLE
Turn the potato flatbread out of the baking sheet and onto a piece of parchment paper. Peel the parchment paper off the bottom. Flip back into the baking sheet right side up. Using a sharp knife slice the potato flatbread in half lengthwise then slice into 6 pieces widthwise. Smear the entire potato flatbread with the roasted garlic aioli. Top with the pulled brisket. Serve one flatbread per person. Pour remaining brisket liquid into a small saucepan. Add 1–2 tsp potato starch when cold. Slowly bring to a boil and simmer until thickened. Drizzle over each flatbread before serving. /p>
Note The components can be made ahead of time and frozen separately. Defrost and then put together.
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