Pulled Beef Latke Board

Ingredients 

Pulled Beef Latke Board Pulled 

• beef (see recipe below)
• Cashew aioli (see recipe below)
• Guacamole (see recipe below)
• tomatoes, diced
• latkes (use your favorite latke recipe [my favorite is from the Peas Love and Carrots cookbook] using avocado oil instead of vegetable or canola)

Pulled Beef 1 onion

• second-cut brisket or top-of-the-rib roast
• 1 cup Tuscanini Tomato Sauce
• 1/2 cup coconut aminos
• 2 teaspoons Pereg Garlic Powder
• 1 teaspoon salt
• 1 teaspoon Pereg Paprika
• 1 teaspoon smoked paprika
• black pepper, to taste

Cashew Aioli 

• 1 cup raw cashews
• water, to cover
• juice of 1/2 lemon or lime
• 1 jalapeño pepper
• handful fresh basil leaves
• 1 teaspoon salt
•  

Guacamole 

• 3 ripe avocados
• 2 teaspoons Gefen Olive Oil
• 1/4 teaspoon Pereg Garlic Powder
• salt, to taste

Directions 

Prepare the Pulled Beef 

1. Slice onion and place on the bottom of a 9×13-inch pan. Place meat on top of sliced onions.

2. In a bowl, mix tomato sauce, coconut aminos, and spices. Pour over meat.

3. Cover tightly and bake at 300 degrees Fahrenheit until meat is fork tender (usually four to five hours).

4. Use two forks to shred.

Prepare the Cashew Aioli 

1. Soak cashews in water for 30 minutes.

2. Drain and place in a food processor with lemon juice, jalapeño pepper, basil, and salt. Process until smooth, adding small amounts of water until desired consistency is achieved.

Prepare the Guacamole 

1. Mash avocado. Add other ingredients and mix until smooth.

To Serve 

1. Place one larger bowl and three smaller bowls (I like to use mini wide-mouth mason jars) on a large wooden serving board. Place brisket in the large bowl and guacamole, cashew aioli, and diced tomatoes in the smaller bowls. Fill the rest of the board with latkes. Have fun pairing your latkes with toppings!