inthekitchen
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
Potato Salad
While turmeric adds sharp tang and colour to this popular summertime favourite, green onion and dill add essential freshness to the bites.
INGREDIENTS Roasted Potatoes 9-10 medium sized potatoes 1 / 4 cup olive oil 2 Tbsp salt
Dressing 1 cup mayonnaise 1 / 4 cup dijon 1 tsp turmeric 3 sprigs dill, chopped 5-6 green onion stalks, chopped 1 / 2 yellow onion, chopped
METHOD 1. Chop potatoes into bite sized pieces. 2. Toss in olive oil and salt. 3. Lay in single layer on roasting pan. 4. Roast at 425 ° F for 20 minutes, or until fork tender. 5. Let cool completely. 6. Combine all dressing ingredients and toss with potatoes.
Yield 6 servings
ciao! / summer / two thousand twenty-five 21