Smoked brisket
4 servings
60 minutes
Smoked brisket is a true embodiment of Russian cuisine, combining deep flavor and aromatic character of traditional cooking methods. This recipe is rooted in ancient meat preservation techniques where smoking not only extended shelf life but enriched flavor with rich woody notes. Brisket infused with spices and lightly smoked on alder chips acquires a unique aroma that harmonizes with the tenderness of juicy meat. Crispy cabbage and sweet-spicy cherry tomatoes add freshness, while a spicy sauce with curry and adjika unveils new shades to the dish. The exquisite finishing touch is cilantro, adding a light green note. Smoked brisket is perfect for both festive gatherings and cozy family dinners, impressing with its simplicity and richness of flavor.
1
Rub the brisket with spices (ground coriander, regular and smoked paprika, black pepper, sea salt, ground garlic), and rub sea salt on the skin side before placing it in the fridge for a day to draw out moisture. Before frying the brisket, shake off all the salt thoroughly.
- Pork belly: 150 g
2
Roast the brisket skin side down at 200 degrees for 15 minutes, then flip the brisket and roast until golden crust forms. Separately, place alder chips in a pot, cover with a sieve, and then place the roasted brisket on top.
- Pork belly: 150 g
3
Smoke over fire for 20 minutes.
4
Cut the cabbage into strips and halve the cherry tomatoes.
- White cabbage: 150 g
- Cherry tomatoes: 50 g
5
Fry the cabbage, add tomatoes, adjika, salt, pepper, and a little sugar.
- White cabbage: 150 g
- Cherry tomatoes: 50 g
- Adjika: 30 g
6
To prepare the sauce, heat the ketchup in a saucepan and add curry.
- Ketchup: 17 g
- Curry: 3 g
7
Garnish with cilantro.
- Coriander: 7 g