It’s officially fall, and as the temperature drops, we’re picking out some of our expertly-curated goodies to fend off the chill and warm up your kitchen. Grab your cozy sweaters and your oven mitts as we show you how to cook traditional Montreal-style smoked meat using one of the products from our September Canada box, Pepper Tree Spice’s Hyde Park Steak Spice!
Serves: 10 | Time: 3 hours 50 minutes
Hyde Park Steak Spice
3 lbs. of beef brisket
1 cup of red wine
2 cups of wood chips (soaked in water for 5 minutes)
Rub steak spice over over brisket (about 1-2 tablespoons of steak spice per pound of meat).
Wrap brisket in plastic and let sit in refrigerator for one hour, or overnight, so the flavor permeates the meat.
Preheat oven to 250ºF. Fit rack into a roasting pan. Add the red wine to the pan, and place the brisket on the rack.
Cover brisket with foil and slow-cook for three hours, or until meat is tender.
Remove brisket from oven and smoke with the wood chips in a smoker or barbecue for about 20-30 minutes.
Slice brisket and serve on a bed of lettuce with onion garnish.
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