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A Magazine for Sheffield

American

Recipe by Smoke
Makes 12

600g plain flour
5 tbsps baking powder
1½ tbsps sea salt
700g polenta/cornmeal
240g caster sugar
700ml milk
240ml sunflower oil
3 eggs
500g sweetcorn, drained
1 cup jalapenos, diced
1 cup jalapenos, as topping

Sieve the polenta, flour, baking powder, sea salt and sugar into a large bowl. In a separate bowl, beat together the milk and eggs. Stir the corn and diced jalapenos into the egg mix. Gently pour the wet mix into the dry, stir and leave to stand for half an hour.

Spoon into greased muffin pans and top with a couple of jalapenos. Bake at 180°C for 15-20 minutes. Best served with maple syrup and whipped, piped butter alongside all smoked BBQ dishes.

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Recipe by Anchorage

Brine:
275g soft brown sugar
350g pink salt
2 tsp black peppercorns
½ tbsp juniper berries
4 cloves
4 bay leaves
4 thyme sprigs

Meat:
2.5kg beef brisket
1 large carrot, chopped
1 onion, chopped
1 celery stick, chopped
1 leek, chopped
1 bouquet garni
½ clove of garlic

Add all the brine ingredients to a pan with 2.5 litres of water. Gradually bring to the boil, stirring occasionally so the sugar dissolves. Once boiling, leave for two minutes then remove from the heat. Pierce the brisket all over. In a large tub, cover it with brine and put a plate on top so it stays submerged. Leave in the fridge for a week.

Remove from the brine, rinse, roll and tie the meat. Add it to a pan with all the vegetables and herbs and cover with water. Bring to a simmer and cook for 2-3 hours, until the meat is very tender. Serve in rye bread with Swiss cheese, sauerkraut and mustard.

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