Women With Nylon Feet

smoked meat sandwich and coleslaw

Young returned to the snow and you know they are hungry after spending several hours outside during bitter cold. A breath of anxiety rises in you the idea they are about to empty your refrigerator in the next few minutes. But today, it will not happen, because you bought a beef brisket smoke, in other words, a nice chunk of smoked meat that used to feed this insatiable pack of carnivores.

You are indeed about to be their big beautiful thick sandwiches, accompanied by a salad of cabbage, dill pickles and fries in the oven, it will cook themselves while you cut the meat that you prepare the plates. With that, they should be good to take a few hours ...

And in a few minutes your bottomless ogres you say, "Wow, this is as good at the restaurant! "Because it is indeed as good as the deli, except that the slices are perhaps a little thicker. It is an art slicing smoked meat, you know ;-)

To learn more about this meat-filled story, click here .

The piece of meat is vacuum packed. Just unpack and cook for 1 1 / 2 to 2 hours to steam.

I used this very large pot for steaming.

When the meat is cooked, it must decide in the opposite direction of the grain (that is to say about the length). It is important to achieve the thinnest possible slices (the good taste of the sandwich depends on it), hence the importance of having a long sharp knife. The person must ensure that slice off some of the fat, to make the sandwich less calories and more digestible. That's what you do when the Slicers prepare a sandwich at Deli.


smoked meat sandwich
gluttons 6 or 8 to 10
a gourmet beef brisket smoke Brand Dunn's Famous , purchased from Costco
1 or 2 loaves of rye
mustard yellow

Remove meat from package. Leave it outdoors for a few minutes.

Fill a large pot for steaming with water and boil.

Place the chest in the basket provided for that purpose or on a rack so the meat stays above boiling water. No part of the chest should be immersed in water.

Cover pan and cook the meat, steam for 1 1 / 2 to 2 hours. (In my case, it took 1 1 / 2 hour cooking. Every 15 minutes, I added 1 cup of hot water in the cauldron to be sure not to miss)

The breast is done when a large fork will penetrate the bacon without resistance.

Remove the pan from the chest and drop it on a cutting board. Use a long knife with a blade for slicing. A blade 20 to 30 inches is recommended.

Slice thin slices and remove some of the fat and also a certain portion of the top crust. Spread yellow mustard on two slices of rye bread. On one of them, remove smoked meat and close with another slice of bread. If the bread is not very big, it can remain whole. Otherwise, cut the sandwich in half with a very good knife. Serve with dill pickles, salad, coleslaw, fries and of course Coca-Cola.

Coleslaw:
kale (do not use Savoy cabbage for this kind of salad, it is not appropriate) sliced with a mandolin with the blade diagonally 1 carrot, minced
mandolin, slide number 2, and then cut with a knife to reduce the length of the pieces

Dressing: 1 part
canola oil (or other neutral oil) for one part white vinegar
a little sugar to taste
celery salt (not too)
salt and pepper Stir the dressing

without emulsifying. Pour over the cabbage just before serving and stir well. Serve.

Gourmet Happy Holidays from yours! We found, with pleasure, in January.