התמונה להמחשה בלבדMontreal Smoked Meat
A premium cut of beef undergoes a meticulous curing and seasoning process, yielding an extraordinary depth of flavor and an intoxicating smoky aroma that awakens the senses. This classic, impressive dish is perfectly suited for sophisticated entertaining or for sandwiches piled high with tender meat that melts in your mouth with every bite.
- 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 refrigerator and cure for 4 days, flipping brisket twice a day.
- 2Remove brisket from bag and wash as much cure off as possible under cold running water. Place brisket in 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 paper towels.
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, make sure to press the spice rub firmly into the meat after curing and before smoking so the flavors penetrate perfectly. Serve thinly sliced on fresh rye bread with plenty of mustard and a pickle. No smoker? You can slow-roast it in the oven using a touch of high-quality liquid smoke.
Culinary reasoning
A premium cut of beef undergoes a meticulous curing and seasoning process, yielding an extraordinary depth of flavor and an intoxicating smoky aroma that awakens the senses. This classic, impressive dish is perfectly suited for sophisticated entertaining or for sandwiches piled high with tender meat that melts in your mouth with every bite.