Brisket på surdegsbröd

360 minuter
4 servings
Brisket på surdegsbröd

Supergod och matig macka med bakad brisket. Servera i grillat / smörstekt surdegsbröd med en pepparrotscreme samt valfria tillbehör. Passar bra både som huvudrätt eller mellanmål. 

Gör så här

  1. Salta och peppra köttet (cirka 1 tsk salt per kilo kött). Gör gärna detta ett dygn innan tillagning, och låt köttet saltas in på ett galler i kylskåpet. Det mörar köttet och sprider sältan.
  2. Lägg köttet på en plåt och ugnsbaka i 100° tills den tjockaste delen når en innertemperatur på 85–90°.
  3. Gnid in kryddblandningen på köttet och grilla (eller stek) snabbt så du får en fin och krispig yta på hela köttbiten.
  4. Låt köttet vila, förbered tillbehören och rör ihop pepparrotscremén.
  5. Grilla/rosta skivor av surdegsbröd, skiva köttet och fyll brödet med kött och tillbehör.

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