A smoked brisket is made by seasoning a boneless piece of meat with salt and pepper and slow-cooked over indirect heat — from 18 to 24 hours. Served with a salad of pickled onions and gherkins, bbq sauce and bread (to complement the smoke), Erracci’s signature smoked brisket is sure to impress. The plantain brisket sando, for instance, is a nod to Kerala’s unique pazhampori-beef pairing. A substantial sandwich, it comes with smoked brisket, caramelised plantain and pickled paprika — a bouquet of salt, spice and sweet flavours all at once. The Big B Sando and Honey B Sando also come with smoked brisket, honeyed toast, cheese and crisps.

Source: The Hindu June 01, 2024 18:35 UTC