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WHY IS BRISKET SERVED DURING HANUKKAH? ARROW-CIRCLE-RIGHT The tradition of serving brisket for holiday celebrations, such as Hanukkah, Rosh Hashanah, Passover and Shabbat, likely stems from historical and practical reasons. Brisket comes from the breast of the cow, located in the front, which makes it kosher. And it requires slow cooking, making it convenient for preparing in advance. Since Hanukkah is an eight-day festival, having a dish that can be cooked in larger quantities and reheated throughout the holiday is convenient for observant Jewish families. 4. Transfer the potatoes to a clean cloth and wring out the moisture over the sink. 5. Pat the shredded potatoes dry with a paper towel to remove remaining moisture. . HOW TO BRAISE BRISKET Brisket takes more time to cook than other tough cuts because of its greater amount of collagen. Braising — a cooking method that starts with pan-searing followed by slow-cooking in liquid — will cut down on the cook ing time and make the brisket tender. 1. Brown the meat in a Dutch oven, then set it aside. 2. Cook chopped garlic and onions until softened and browned. 3. Return the brisket to the pot, and add potatoes and carrots and enough liquid (stock, water, wine or beer) to just cover the meat. 4. Place it in the oven and braise it, covered, at 350°F. Allow approximately 40 minutes of cooking time per pound of brisket. 5. Monitor the internal temperature of the brisket using a meat thermometer; aim for an internal temperature of 190°F to 200°F.

There is room for innovation, variety and improvisation with this treat from the spices you use to the fat you fry them in. Yet, as you prepare them, think about the incredible merger of Black and Eastern European Jewish foodways and the heroic stories of the people who made these Louisiana latkes possible. Add your own spin and pass it down, L’dor v’dor , generation to generation.

MICHAEL TWITTY’S LOUISIANA LATKES Makes about 1 dozen

WHAT YOU WILL NEED: 2 cups peeled and shredded Yukon gold or russet potatoes 1 tablespoon grated onion 2 tablespoons green bell pepper 1 tablespoon chopped celery 2 tablespoons chopped green onion 1 small garlic clove, minced 1 pinch dried thyme ½ teaspoon cayenne pepper or red pepper flakes 3 eggs, beaten 2 tablespoons all-purpose flour, matzo meal or potato starch 1½ teaspoons salt ½ cup peanut, canola, or vegetable oil for frying

Creole seasoning, to taste Garnishes of your choice

HOW TO PREP: Wring the shredded potato in a cheesecloth; repeat several times to extract as much moisture as you can.

In a medium bowl, stir all the ingredients except the oil together. In a large, heavy-bottomed skillet over medium-high heat, heat the oil until hot (most recipes call for between 350°F and 375°F degrees). Take a heaping 1½ tablespoons of the potato mixture for each latke; form into balls and place them in the hot oil, pressing down on them to form ¼- to ½-inch thick patties. Brown on one side, turn, and brown on the other. Carefully remove from pan and place latkes on paper towels to drain. Serve with spiced applesauce and or chili-garlic sauce, or another garnish of your choice. HOW TO SHRED POTATOES FOR LATKES 1. Use a box grater or mandoline slicer with grating blades set over a plate. Use the largest holes to shred the potatoes. 2. Work in batches, shredding one potato at a time for best results. Submerge freshly grated potatoes in cold water with a few drops of lemon to prevent browning (oxidation) while working on the remaining potatoes. 3. Strain the grated potatoes in a colander.

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