Sheet-Pan Latkes with Pulled Brisket

Crispy potato perfection meets melt-in-your-mouth pulled beef in this game-changing Hanukkah mashup. The classic latke recipe gets spread into one giant crispy sheet, no flipping required, then topped with overnight-braised brisket slow-cooked in beer or Dr. Pepper if you are feeling adventurous.

Cut into squares and topped with tender, saucy beef, every bite hits different. Watch the video, then find both recipes below.

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For the Brisket

• 1 second-cut brisket
• Trader Joe's Coffee Rub (or your favorite rub)
• Beer or Dr. Pepper, enough to cover
• Your favorite BBQ sauce (we love Bone Suckin' Sauce)

1. Rub the brisket generously with the coffee rub.
2. Place in a pan and cover with the beer or Dr. Pepper.
3. Cover tightly with foil.
4. Bake at 225°F for 8 to 10 hours, overnight.
5. Remove from the liquid, shred the meat, and mix with BBQ sauce and some of the cooking liquid.

For the Sheet-Pan Latkes

• 4 potatoes
• 1/2 onion
• 2 eggs
• Salt and pepper
• Oil for the pan

1. Peel the potatoes and keep them in water.
2. Grate half; process the rest with the onion.
3. Oil the pan generously and heat it in the oven at 425°F.
4. Strain all the liquid from the potatoes. This is the key to crispiness.
5. Mix with the eggs, salt, and pepper.
6. Spread the mixture evenly in the hot pan.
7. Bake at 425°F until golden and crispy.
8. Broil for the last minute or two.
9. Cut into squares.
10. Top with hot brisket just before serving.

Traditional meets modern, crispy meets tender. Your bubbe never made them like this.