Brisket Sandwich

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