Ingredients with Measurements:
- 2 tablespoons (30 ml) vegetable oil
- 4 cloves garlic, minced
- 1 teaspoon (5 ml) paprika
- 1 teaspoon (5 ml) ground coriander
- 1 teaspoon (5 ml) ground black pepper
- 1 teaspoon (5 ml) ground mustard
- 2 teaspoons (10 ml) Worcestershire sauce
- 2 tablespoons (30 ml) dark brown sugar
- 2 tablespoons (30 ml) apple cider vinegar
- 2 tablespoons (30 ml) liquid smoke
- 2 tablespoons (30 ml) kosher salt
- 2 pounds (900 g) beef brisket
- 2 tablespoons (30 ml) vegetable oil
- 2 tablespoons (30 ml) butter
- 8 slices rye bread
- 8 slices Swiss cheese
- 1/2 cup (120 ml) prepared mustard
Special equipment needed:
- Slow cooker
- Grill or broiler
Step-by-Step Instructions:
1. In a small bowl, combine the vegetable oil, garlic, paprika, coriander, black pepper, ground mustard, Worcestershire sauce, dark brown sugar, apple cider vinegar, liquid smoke, and kosher salt. Mix until combined.
2. Place the beef brisket in the slow cooker and pour the marinade over it. Cover and cook on low for 8 hours.
3. Preheat the grill or broiler to medium-high heat.
4. Heat the vegetable oil and butter in a large skillet over medium-high heat.
5. Place the slices of rye bread in the skillet and cook until lightly toasted.
6. Place the slices of Swiss cheese on the toasted bread.
7. Remove the brisket from the slow cooker and slice thinly against the grain.
8. Place the brisket slices on the cheese-topped bread.
9. Spread the prepared mustard on the remaining slices of bread and place on top of the brisket slices.
10. Grill or broil the sandwiches until the cheese is melted and the bread is golden brown.
Time:
Preparation Time: 10 minutes
Cooking Time: 8 hours
Temperature: Medium-high heat
Serving Size: 4 sandwiches
Nutritional Information:
Calories: 590
Fat: 36 g
Carbohydrates: 33 g
Protein: 33 g
Substitutions for Ingredients
- Vegetable oil can be substituted with olive oil.
- Ground coriander can be substituted with ground cumin.
- Dark brown sugar can be substituted with light brown sugar.
- Apple cider vinegar can be substituted with white vinegar.
- Liquid smoke can be substituted with smoked paprika.
- Beef brisket can be substituted with beef chuck roast.
- Rye bread can be substituted with pumpernickel bread.
Variations:
- The marinade can be adjusted to include different spices such as cayenne pepper, garlic powder, or onion powder.
- The sandwiches can be served with pickles, coleslaw, or other condiments.
- The sandwiches can be served on a bun instead of rye bread.
Tips and Tricks:
- The brisket should be cooked on low heat for 8 hours to ensure it is tender and juicy.
- The marinade can be adjusted to suit personal tastes.
- The sandwiches can be served with a variety of condiments.
Storage Instructions:
The cooked brisket can be stored in an airtight container in the refrigerator for up to 4 days.
Reheating Instructions:
The sandwiches can be reheated in the oven at 350°F (175°C) for 10 minutes.
Presentation Ideas:
The sandwiches can be served on a platter with pickles and coleslaw.
Garnishes:
The sandwiches can be garnished with chopped fresh parsley or chives.
Pairings:
The sandwiches can be paired with a light beer or a glass of white wine.
Suggested Side Dishes:
The sandwiches can be served with potato salad, coleslaw, or a green salad.
Troubleshooting Advice:
If the sandwiches are not browning, the heat may be too low. Increase the heat and continue to cook until the desired color is achieved.
Food Safety Advice:
The cooked brisket should be stored in the refrigerator within 2 hours of cooking.
Food History:
The Montreal-style smoked meat sandwich is a classic Canadian dish that originated in Montreal in the early 1900s.
Flavor Profiles:
The sandwich has a smoky, savory flavor with a hint of sweetness from the marinade.
Serving Suggestions:
The sandwiches can be served with a side of pickles, coleslaw, or potato salad.
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Region: Canadian