On the Nov. 13 episode of Recipe Reveal, Global News Morning took Manitobans inside Prairie’s Edge to learn how to make beef brisket with warm German potato salad. Here’s how you can make the restaurant’s dish that serves four:
Ingredients
For Mustard Cream Demi:
(makes 50 ml of Demi Glaze)
- heavy cream 50 ml
- braised mustard seeds 5 gm
- prepared mustard 5 ml
- black pepper to taste
- salt to taste
For German Potato Salad:
- potatoes (Yellow Creamer) 400 gm
- dill (fresh) 5 gm
- red onion 50 gm
- white vinegar 10 ml
- house mustard 2 ml
- prepared mustard 5 ml
- olive oil 10 ml
- cucumber 1/2
- salt to taste
- black pepper to taste
For Brisket:
(yields 1.5 kg beef brisket)
- Coriander, whole 25 gm
- chilies, crushed 3 gm
- fennel seed 10 gm
- garlic, granulated 25 gm
- dill seed 3 gm
- mustard seed 10 gm
- onion granules 15 gm
- all spice 10 gm
- pepper, whole black 25 gm
Preparation
For Mustard Cream Demi:
Combine everything and bring to boil. Then, remove from heat and let ingredients cool.
For German Potato Salad:
Cut potatoes (big ones into quarter and small into half), boil them by adding salt (slightly under done 95%). Let it cool at room temperature.
Slice cucumber, peel and thinly slice onion, chop dill. Make a dressing with remaining ingredients by adding dill. Mix in all the ingredients toss well.
Let this marinate for four to five hours in refrigerator. Serve warm.
For Brisket:
Toast and medium grind all the whole spices and seeds, quickly blend in garlic, onion and chilies.
Rinse brisket in cold water for one hour, then pat dry and evenly distribute rub, massaging in well. Place in fridge on a wire rack overnight.
Soak 8oz hickory wood overnight.
Place largest brisket on lowest rack and second largest on the highest. Drain wood and place in smoker.
Smoke cook at 190 degrees F for 12 hours.