התמונה להמחשה בלבדMontreal Smoked Meat
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In montreal smoked meat, Beef Brisket, tbs Salt and tbs Black Pepper are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 15 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1To make the cure, in a small bowl mix together salt, pink salt, black pepper, coriander, sugar, bay leaf, and cloves. Coat entire brisket with the cure and place in an extra-large resealable plastic bag. Place in the coldest part of the fridge and cure for 4 days, flipping brisket twice a day.
- 2Take brisket out of bag and wash as much cure off as possible under cold running water. Put brisket into a large container and fill with water and let soak for 2 hours, replacing water every 30 minutes. Remove from water and pat dry with kitchen paper.
Nutrition
- Calories
- 85
- Protein
- 3.4g
- Carbs
- 13.6g
Recommended Equipment & Products
- Instant-read kitchen thermometer
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Chef tips
To achieve that signature spicy and crispy crust, ensure you press the spice rub firmly onto the joint after curing and before smoking, so the flavours infuse beautifully. Serve thinly sliced on fresh rye bread with plenty of mustard and a gherkin on the side. If you don't have a smoker, slow-roast it in the oven with a dash of quality liquid smoke.
Culinary reasoning
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In montreal smoked meat, Beef Brisket, tbs Salt and tbs Black Pepper are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.