Spiced, smoky, slow-cooked beef brisket is the star of this classic sandwich beloved by Canadians. Serve it between slices of dark rye bread, teamed with mustard and pickles.
- 10 g peppercorns
- 10 g coriander seeds
- 10 g cumin seeds
- 10 g fennel seeds
- 10 g mustard seeds
- 10 g allspice
- 20 g smoked paprika
- 2 garlic cloves, finely chopped
- 50 g brown sugar
- 30 g salt
- 1 kg beef brisket
- 250 ml red wine
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time: overnight
- Toast seeds in a dry frying pan over medium heat for 3–5 minutes, or until popping and fragrant. Transfer to a mortar and pestle.
- Combine ground seeds, allspice, paprika, garlic, sugar and salt. Rub spice mix into brisket. Marinate overnight.
- Preheat oven to 150°C. Preheat a chargrill to medium-high heat. Cook meat for 3 minutes each side, or until coloured.
- Place meat on a rack set inside a baking tray. Pour over wine and cover with foil. Roast for 3 hours. Rest meat in cooking liquid, then transfer to fridge. Slice cold meat and use in sandwiches.