inthekitchen
Chef Jennifer Murdock King + Bannatyne Sous chef Jennifer cut her professional chops working in a small town Chinese restaurant, where she credits breading shrimp to building her appreciation forthe art of practice. Since then, she continues to be drawn to small, kitchens where efficiency is paramount. Jennifer loves how all the components of a well-made sandwich combine to deliver thrilling yet approachable taste profiles for a new generation of casual foodistas.
Brisket Sandwich
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
Recipe continued on next page.
20 ciao! / summer / two thousand twenty-five