These BEEFTASHEN speak for themselves. Pulled beef, stuffed in puff pastry dough. Cant get any better than that right?
I even made a “galette” version!
These can be prepped ahead and frozen. Then the day of Mishte, they can be cooked directly from the freezer. Just egg wash them and sprinkle sesame seeds and you’ve got yourself a fresh, hot, crunchy and sooo yummy mini meat hamentashen 😍
Pulled beef recipe (note that this will give you more than what you will need)
1 brisket, about 2lbs (2nd cut is best, the more fat, the better the flavor)
3 onions, sliced
4 tbsp oil
1/4 cup brown sugar
1/4 cup ketchup
1/4 cup wine (rose or red)
Splash of balsamic vinegar
1 cup water
DIRECTIONS:
Start by rubbing kosher salt and pepper on both sides of brisket.
In a non stick skillet, add oil then sear brisket on both sides. Remove from skillet and place in a crockpot. (I often skip the searing part).
In that same skillet, fry onions, on medium heat, until light brown. Add rest of ingredients and mix until combined.
Pour sauce on brisket.
Turn crockpot on low and cook for 7 hours.
Prepare a small metal pan. Remove brisket and place on pan. With 2 forks, gently shred the beef completely. Return to crockpot. Mix in the sauce.
Cook an additional 45 minutes.
For beef hamentashen:
1 puff pastry roll
Egg wash
Sesame seeds
Spicy mayo
Preheat your oven to 350F and line a full size baking sheet with parchment paper.
Roll out your puff pastry on a clean working surface. Cut out circles, the size of a half gallon throwable Tupperware. Drop some spicy mayo, then add pulled beef. Fold in a triangle, forming a hamentashen. Place on baking sheet. Repeat.
For galette, use same process, but form like a galette around. (At that point, you can freeze the beeftashen raw and bake them as needed so they can be as fresh as possible.)
Egg wash the sides and sprinkle sesame seeds. Bake for about 40 minutes, or until crispy and golden.
Serve with a drizzle of spicy mayo or any of your favorite meat sauce.
For full video, Click here.
Enjoy,
Guila
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