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.

1 kg





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  • 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

Cook's notes

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

  1. 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.
  2. Combine ground seeds, allspice, paprika, garlic, sugar and salt. Rub spice mix into brisket. Marinate overnight.
  3. Preheat oven to 150°C. Preheat a chargrill to medium-high heat. Cook meat for 3 minutes each side, or until coloured.
  4. 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.


This recipe is from Lee Chan's World Food Tour on SBS Food (Channel 33). Stream episodes via SBS On Demand.