Panko-Crusted Braised Beef Brisket with Potato Latkes

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Tender slow-braised beef brisket coated in a crunchy panko crust, paired with golden potato latkes topped with sour cream and apple sauce. This Middle Eastern Hanukkah recipe, ready in about 240 minutes, pairs beef brisket, kosher salt, and black pepper for a weeknight-friendly dinner. Each serving lands at about 620 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 pounds beef brisket
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 3 tablespoons olive oil
• 1 large yellow onion, sliced
• 2 medium carrot, chopped
• 2 celery stalks, chopped
• 3 cups beef broth
• 1 cup red wine
• 4 garlic cloves, smashed
• 4 sprigs fresh thyme
• 1 1/2 cups panko breadcrumbs
• 4 large potatoes, peeled and grated
• 1 medium yellow onion, grated
• 2 large eggs
• 1/4 cup all-purpose flour
• 1 cup for frying vegetable oil
• 1 cup sour cream
• 1 cup apple sauce

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Carving: see our carving knife picks → Best Carving Knives for 2026: Slicing Knives and Carving Sets for Turkey, Brisket and Roasts

Instructions

1. Step 1: Preheat oven to 300°F. Season 3 pounds beef brisket with 2 teaspoons kosher salt and 1 teaspoon black pepper. Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat and brown brisket on all sides, about 3-4 minutes per side.
2. Step 2: Remove brisket and add 1 large sliced yellow onion, 2 chopped carrots, and 2 chopped celery stalks to the pot. Sauté for 5 minutes until softened. Add 4 smashed garlic cloves, 3 cups beef broth, 1 cup red wine, and 4 sprigs fresh thyme; bring to simmer.
3. Step 3: Return brisket to the pot, cover tightly, and braise in oven for 3 hours until fork-tender.
4. Step 4: Remove brisket and let rest; strain braising liquid. Allow brisket to cool slightly then shred with forks. Spread 1 1/2 cups panko breadcrumbs on a baking sheet. Press brisket pieces into the panko to coat the exterior.
5. Step 5: For latkes, squeeze excess moisture from 4 large peeled and grated potatoes and 1 medium grated yellow onion using a clean towel. In a bowl, combine potato mixture with 2 large eggs, 1/4 cup all-purpose flour, and 1 teaspoon kosher salt.
6. Step 6: Heat 1 cup vegetable oil in a large skillet over medium heat. Drop 1/4 cup portions of latke batter into the oil, flattening slightly. Fry for 3-4 minutes per side until golden brown and crispy. Drain on paper towels.
7. Step 7: Heat brisket pieces in a skillet over medium heat until warmed and panko crust is crisp, about 3 minutes.
8. Step 8: Serve brisket atop latkes with 1 cup sour cream and 1 cup apple sauce on the side for topping.