Panko-Crusted Braised Beef Brisket with Potato Latkes

By Lauren Mitchell, Test Kitchen Director · Reviewed 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-inspired hanukkah ready in about 240 minutes pairs beef brisket, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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, sliced yellow onion
• 2 medium, chopped carrot
• 2, chopped celery stalks
• 3 cups beef broth
• 1 cup red wine
• 4, smashed garlic cloves
• 4 sprigs fresh thyme
• 1 1/2 cups panko breadcrumbs
• 4 large, peeled and grated potatoes
• 1 medium, grated yellow onion
• 2 large eggs
• 1/4 cup all-purpose flour
• 1 cup for frying vegetable oil
• 1 cup sour cream
• 1 cup apple sauce

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.