MONTREAL SMOKED MEAT RESTAURANT: Dunn’s Famous Montreal

Smoked Meat Pouches 6 x 175 g	Smoked Meat Brisket
Click here for nutritional facts Cooking Instructions Boiling: Submerge pouch(es) into boiling water for 5 minutes. Remove pouch from water. Using scissors or a knife, cut open the package and let excess liquid drain. Remove product from package, place on desired bread and serve. Steaming: Bring water in pot to a boil. Insert strainer inside pot and place pouch(es) on strainer. Be sure to keep water level below strainer so as to avoid pouch from being submerged in water. Cover pot. Let product steam for 12-15 minutes. Remove pouch(es) from pot. Using scissors or a knife, cut open the package and let excess liquid drain. Remove product from package, place on desired bread and serve. Microwave oven: Place pouch in microwave, pierce with fork and cook for 1 minute and 20 seconds at medium high setting. Remove pouch from microwave. Using scissors or a knife, cut open the package and let excess liquid drain. Remove product from package, place on desired bread and serve.	Cooking Instructions From our kitchen to your home. 1: Remove brisket from vacuum package. Let brisket breath for a few minutes. 2: Fill 1/3 of a large pot with water and bring to a boil. 3: Place a rack or strainer inside pot and let brisket sit on rack so that it rests above the water. No part of the brisket should be submerged in the water. 4: Cover pot and let STEAM for 1 1/2 - 2 hours. 5: Brisket is ready for slicing when fork can penetrate brisket with no resistance. (Fork will slide in easy) 6: Remove brisket from pot and using a long blade knife (8 - 12 inch blade recommend) slice up a Dunns Famous original sandwich. *Note - Always slice against the grain of the meat for tenderness. Slice as thin as you can..... Thank you for purchasing a Dunn's Famous smoked meat brisket. The recipe for this world renowned delicasie was brought to Canada by my grandfather, Myer Dunn and has been offered to his loyal patrons since 1927. I have respected his spicing and preparation procedures so that this specialty item can be enjoyed for another generation. I hope you will enjoy it as much as my family and I do. Bon Appetite, Elliot Kligman