Luke Powell was born in New Zealand and worked in top-level kitchens for decades, including as head chef at Sydney’s Tetsuya’s, before he developed a passion for charcuterie during a stint at Blue Hill in upstate New York. Luke has recently published his first book called ‘Quality Meats’. For more information about Luke and his book, click here ! SMOKED BRISKET SANDWICH Here’s a classic way to serve brisket that riffs on all the marvellous smoked meat sandwiches, Reubens and salt-beef bagels of the world.
I like the fact that it has all the balance and relief systems in place so that, as rich as it is, you can feel like you’re having a good time without needing a lie-down afterwards. There are a few components here that I encourage you to make yourself, especially the pickled cabbage and the milk bread (you should have plenty of time while the brisket is cooking!) – but, of course, you can always use good-quality, store-bought alternatives. Making these yourself does give an excellent result, though, and really leans into the special-occasion energy that cooking a whole brisket inevitably brings.
Eat this with your hands. MAKES 1 SANDWICH 100 g (3.5 oz) smoked brisket (see recipe below), sliced 2 slices of thick bread Soft butter, for spreading 15 g (0.
5 oz) American mustard (I like Golden State) 15 g (0.5 oz) mayonnaise 2 slices of Swiss cheese 50 g (1.75 oz) drained pickled cabbage (see recipe below) 1.
Remove the brisket from the fridge to temper. Heat a sand.
