Brisket Sandwich
Courtesy of Chef Jennifer Murdock – King + Bannatyne
Winnipeg’s City Bread is cut extra thick for this sandwich. Slicing the brisket against the grain ensures tender bites.
INGREDIENTS
Brine
2/3 cups kosher salt
1/2 cup sugar
1 Tbsp black peppercorns
1 Tbsp coriander
1 Tbsp yellow mustard seeds
3 cloves
2.5 L (10 1/2 cups) water
1.5 kg (3 lbs) beef brisket
Rub
2 Tbsp coriander seed
2 Tbsp yellow mustard seed
1 Tbsp black pepper
1 tsp cumin
2 tsp paprika
2 Tbsp brown sugar
1 tsp cayenne
Mustard
1/2 cup mustard powder
1 Tbsp sugar
1 Tbsp salt
1 tsp turmeric
1 cup white wine vinegar
1 Tbsp neutral oil
METHOD
Brine
1. Add all dry ingredients to
the pot, pour over water.
Bring to a boil and take off
heat. Let cool completely.
2. While the brine is cooling,
use a meat tenderizer or fork
to puncture the brisket
surface. This will allow the
brine to salt the meat
more evenly.
3. Once the brine is cooled,
pour over the brisket. Let sit
for 7 days in refrigerator.
4. Remove brisket from the
brine, and add the rub.
Rub
1. Toast peppercorns, mustard seeds, coriander seeds and cumin seeds in the oven at 350°F for 8 min, let cool.
2. Grind in a spice grinder.
3. Mix with remaining ingredients, breaking up any brown sugar clumps that form.
4. Rub brined brisket generously with spice blend, covering all surfaces.
5. Let sit in the refrigerator for 6 hours, or overnight.
6. Remove and roast in a preheated 250°F oven for 12 hours
Mustard
1. Add all ingredients except oil
to pot.
2. Heat over medium low heat.
3. Slowly whisk in oil and let simmer for 20-30 mins.
4. Add water to thin out until desired consistency is reached.
SANDWICH ASSEMBLY
1. Spread a layer of mustard evenly on both slices of bread.
2. Layer slices of meat diagonally on one side, cover with the other slice and cut.
Yield 5-6 Sandwiches