Latke With Corned Beef Food

PUB-STYLE CORNED BEEF BURGERS

Steps:

• For the caramelized onions: Place a large skillet over medium to medium-high heat. Add the butter, onions, 1 cup water and 1/2 teaspoon salt. Cook, stirring frequently, until the onions are soft and most of the water evaporates, about 12 minutes. Add the dry mustard, onion powder, coriander, allspice, cloves, 1/4 cup water and 1/4 teaspoon pepper. Cook, stirring occasionally, until the onions are browned and fragrant, about 5 minutes. Remove from the skillet, cover with aluminum foil to stay warm and set aside. Reserve the skillet.
• For the stout BBQ sauce: Add the sugar and tomato paste to the same skillet, spreading the mixture into an even layer. Cook until just bubbly, 30 seconds to 1 minute. Add the beer and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Whisk in the vinegar, coriander, dry mustard and 1/2 teaspoon salt. Bring the sauce to a simmer and cook until reduced by about a third, about 5 minutes. Meanwhile, mix together the cornstarch and 1 tablespoon water in a small bowl until smooth and free of clumps. Whisk the slurry into the sauce and simmer until it coats the back of a spoon, about 2 minutes more. Set aside.
• For the burgers: Rip the corned beef into small 2-inch pieces and place in the bowl of a food processor. Pulse until shredded into small pieces just larger than peas, then transfer to a large bowl. Using your hands, break the ground beef into small pieces over the corned beef. Add the dry mustard, 1 teaspoon salt and 1/2 teaspoon pepper and gently combine the mixture with your hands until thoroughly combined. Form the meat into four 1/2-inch-thick patties.
• To prepare the burgers, place a large cast-iron skillet over medium-high heat. Add the butter and melt. Once the bubbles subside, place the patties into the skillet and gently press down. Cook, undisturbed, until deeply browned on the edges, 2 to 3 minutes. Flip over. Mound 1/3 cup of the caramelized onions on top of each patty. Top each patty with 2 slices of cheese, allowing the cheese to hang over the sides of the onions. Cover the skillet and cook until the cheese fully melts and drapes over the burger, about 2 minutes. Remove the lid and continue to cook until the cheese gets a crispy, lacy edge, about 1 minute more. Place the patties onto the bottom halves of the burger buns. Generously spoon the stout BBQ sauce on top (about 2 tablespoons per burger). Place the top halves of the buns the patties. Serve immediately with french fries drizzled in more stout BBQ sauce.

LATKE WITH CORNED BEEF

Steps:

• In a medium bowl, stir together the pickled cabbage and creme fraiche. Transfer to a serving bowl and set aside.
• In a small bowl, whisk together the flour, salt, pepper and baking powder. Set aside.
• In a large bowl, combine the potatoes, onion, corned beef, egg whites and the reserved flour mixture. Mix well to make a batter that is loose, but holds together well, adding a bit more flour if necessary.
• In a large skillet over medium-high, heat about 1/2 inch of oil until a shred of potato dropped into it sizzles immediately.
• Working in batches and using about 1/4 cup of batter per pancake, drop the batter into the oil, leaving several inches between the pancakes. Flatten the pancakes slightly with the back of a spatula. Fry, turning once, until browned, about 2 to 3 minutes per side. Remove to a platter lined with paper towels.
• Serve immediately with pickled cabbage creme fraiche. The pancakes also can be reheated on a baking sheet in a 400 F oven.

LATKE CORNED BEEF SANDWICH WITH APPLE AND SOUR CREAM SLAW

Steps:

• Grate the potatoes on a box grater, using a large grate, into a large bowl. Rinse the potatoes by covering with water and then drain the water from the potatoes, squeezing out as much water as possible.
• Add the matzo meal, chives, flour, salt, pepper, eggs and onions to the potatoes and mix well.
• Heat the oil in a large frying pan over medium-low heat. Measure 1 cup of the potato mixture and add to the pan. Flatten the latke slightly with a spatula. Fry the latke until the edges are golden brown, 6 to 8 minutes each side. Transfer to a wire rack to drain. Repeat until all the potato mixture is used, adding oil as necessary.
• Place 4 ounces corned beef on top of 1 latke. Top with the Apple and Sour Cream Slaw and with another latke.
• Add the sour cream, vinegar, mustard, honey, oil and cinnamon to a large bowl. Mix well and sprinkle with salt and pepper. Add the lemon juice, apples and shallots and toss to combine. Let the slaw stand at room temperature, about 20 minutes.