Making pulled BBQ brisket is a cinch when made in a slow-cooker...and would you believe that BBQ pulled brisket and mashed potatoes make awesome savory-sweet yeast hamanstaschen (not cookies)!? These make an awesome appetizer or side for the festive Purim meal, or even just a nosh.

Yields: Approximately 20 hamantaschen


  • 2 3/4 -3 lb. 2nd cut beef brisket
  • Hickory smoke/barbeque seasoning sauce
  • 12 oz. Coca-Cola
  • 2 cups barbeque sauce
  • 1/3 cup beef broth (from brisket. see method)
  • 3 lb. non-dairy prepared frozen pizza dough
  • 1 egg, plus 1-2 tablespoons water for eggwash
  • Non-dairy mashed potatoes


  1. Place the brisket into a 5 qt. slow-cooker (or if you have a larger one, that will work too). Sprinkle the roast with barbeque seasoning and rub well into both sides of the meat. Cover the roast with water (just a little more than to cover), being careful not to wash the seasoning off the roast( let the water fill up around the brisket it-not on it)! Cover and cook on high for 8 1/2- 9 hours, or until an inserted fork comes out easily and roast shows signs of falling apart. (Slow-cookers perform differently and cooking time may vary.)
  2. Remove the brisket from the slow cooker and allow to cool slightly. Reserve 1/3 cup of the broth and discard the remainder. Using a fork, pull the brisket on the grain (not against) until the entire roast is pulled/shredded.
  3. Return the pulled brisket to the slow cooker and add the barbeque sauce, Coca-Cola, and reserved broth. Stir all the ingredients together until fully incorporated and cook for another 45-60 minutes.
  4. Prepare your mashed potatoes and defrosted pizza dough.
  5. Flour your work surface and roll out the pizza dough to about of an 8th of an inch thick. Using a 5 1/4" round cookie cutter (or a small bowl), cut out the circles that will be used to form the hamantaschen. Keep rolling and cutting until the dough is used up.
  6. Spoon a layer of smashed potatoes onto the center of the cut dough rounds and smooth it out. Spoon about 2-3 tablespoons of the pulled brisket on top of the smashed potatoes.
  7. Fold the dough into a triangle around the smashed potato and pulled beef filling, pinching the corners tightly to ensure the filling is well enclosed. If you feel there is too much filling in any of the hamenstachen, be sure to remove some so as not to force the hamenstachen open in the baking process.
  8. Mix one egg together with a few tablespoons of water to create an eggwash. Generously paint the hamantaschen with the eggwash to give them that nice golden-brown look and keep the dough together.
  9. Preheat oven to 350° F. Bake hamantaschen for 15-20 minutes, or until golden-brown. Enjoy!

See the rest of the step-by-step pictures on Kosherology.