Braised Beef with Potato Latkes

Ingredients:

• 1 Beef Brisket Flat Half (1-1/2 to 2 pounds)
• 1/4 cup mayonnaise
• 1/4 cup Dijon-style mustard
• 1 tablespoon steak seasoning blend
• 1 tablespoon minced garlic
• 1/2 head cabbage, chopped (about 2-1/2 cups chopped)
• 1 cup chopped onion
• 2 cups beef stock
• 1/4 cup cider vinegar

• 3 russet (baking) potatoes, peeled, shredded and patted dry
• 3 eggs, beaten
• 1 Granny Smith apple, shredded
• 1/4 cup thinly sliced green onions
• 2 tablespoons flour
• 1 tablespoon granulated onion
• 1 tablespoon granulated garlic
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1/2 cup vegetable oil
• Green onion, optional

Cooking:

1. Preheat oven to 350°F. Stir together mayonnaise, mustard, steak seasoning and minced garlic. Coat beef Brisket Flat Half with mixture; place beef in Dutch oven.
2. Add cabbage, onion, stock and vinegar to Dutch oven. Cover tightly and cook 3-1/2 hours. Uncover, cook an additional 30 minutes or until beef is fork-tender. Remove roast from oven; keep warm. Once cooled shred beef with two forks.
3. Combine potatoes, eggs, apple, onion, flour, granulated onion, granulated garlic, salt and pepper in a large mixing bowl, mixing lightly but thoroughly.
Cook's Tip: Squeeze any liquid from shredded potatoes for crispy latkes.
4. Heat half of oil in a large nonstick skillet over medium-high heat until hot. In batches, place 1/4 cup batter into oil; pressing lightly to flatten. Cook 2 to 3 minutes on each side or until golden brown and crisp. Drain. Repeat with remaining oil and potato mixture.
5. Top potato latkes with about 1 tablespoon shredded beef. Sprinkle with sliced green onion, if desired.