Recipe courtesy of Caroline McCann. You can read more about Caroline on P12 of our Lifestyle Magazine.
Caroline’s favorite recipe on the EGG is pastrami, which is cooked daily at her butchery and is delicious – just ask any of her loyal customers!
Ingredients
- 4½ lbs (2 kg) grassfed beef brisket – deboned, fat on
- Hickory chips for smoking
Pickling Mix Ingredients
- 3 cups (.7 L) water
- ¼ cup (60 ml) kosher salt
- ¼ cup (60 ml) brown sugar
- 2 bay leaves
- 1 tbsp (15 ml) coriander seeds, crushed
- 1 tsp (5 ml) peppercorns, crushed
- 1 tbsp (15 ml) mustard seeds, crushed
Rub Ingredients
- 4 tbsp (60 ml) fresh coarsely ground black pepper
- 2 tbsp (30 ml) coriander powder
- 1 tsp (5 ml) mustard powder
- 1 tbsp (15 ml) brown sugar
- 1 tbsp (15 ml) paprika
- 2 tsp (10 ml) garlic powder
- 2 tsp (10 ml) onion powder
We followed this recipe to the letter and although a ‘labour of love’ and it also works with shin hence if 2kg is going to be too much use beef shin which in the UK is about £8.00 per kilo from your local retail butcher.
This looked awesome so I am giving it a go…although smallest brisket I could find was 11 lbs!!! gotta love costco. 2 days more to go on the marinading. I will post back upon completion with full review.
How did it turn out and how long did you jabe to cook it?