French Onion Brisket & Latke Pie

Slow Roasted Tender Fresh French Onion Brisket, Potato and Vidalia Latke Southern Style, Reduction of Natural Juices and Sour Cream

Don’t forget to order a family portion of this Dish for the Holidays!

This is an amazing meal with so many complex flavors and Textures.  Chef takes so much care with the meat, as he roasts the Brisket Low for around 30 hours at 165, allowing all the juices to stay in the Meat and the Proteins to break down Slowly not Shrinking the Meat.  The Finish is a Fall off the Bone, Melt in your Mouth, Dare I say “Heavenly Meat Jelly” Texture.   Oh and Those Roasting Juices Turned into a French Onion Glaze ain’t bad either!

For the Latkes, Chef Makes each Potato Pie in an individual Cast Iron Skillet using a small layer of Vidalia Onions in between the Handfuls of Freshly Julienned Potato to add some Depth and Flavor.  Cooking each side crisp with Oil and his Special Spice rub, it comes out with Amazing Potato and Caramelized Onion Flavor and Textures.  After Allowing to fully rest, he then slices up the little piece of potato Heaven just for you!

560 Calories / 32g Fat / 37g Carbs /28g Protein

*Macros based on 1 Serving which is Lunch Size- double for Dinner Size. .

*There is NO Dairy in this Dish with the Exception of Sour Cream which is Served On The Side