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Kris Hansen
The Carbon Bar
At the age of just 25 he landed his first Head Chef position and now serves as the Executive Chef of The Carbon Bar.
Menu
Gluten Free
The Carbon Bar brings you their famous smoked brisket! Enjoy it with coleslaw, pickles, and one of Carbon’s signature BBQ sauces – Espresso.
Serves 2-3 | Easy Prep | 1 Course
$45.50
CanadaThis was a fabulous meal, perfect for 2. The prep card was super easy to follow and it turned out perfectly! The brisket was smoky, tender and juicy. Loved that it came sliced so no mess or fuss, just boil in bag and serve! The coleslaw was a great side and now my hubby wants me to add pickle juice when I make slaw. This, from a guy who does not like pickles... lol. Bonus was the whole jar of espresso BBQ sauce. Delish!! Will definitely recommend and order again. Thanks :-)
CanadaWarming up the brisket sous vite was the way to go- Great tip, chefs! The amount of sauce given is such a smart way to get the restaurant’s product out there and we can use some for our own BBQs! Thank you so much, this was such a treat. Will visit the restaurant again soon.
CanadaI used the baking method and the beef brisket came out perfect. So tender and delicious. The full size bottle of BBQ sauce was a great bonus and went perfectly with the brisket.
United StatesSo easy to prepare. Was I just ordered it from the restaurant. Sooooo good!
CanadaWe opted for the oven method rather than the sous vide method. The brisket was a perfect texture and absolutely delicious. We loved the BBQ sauce that came with the meal kit as well. Would buy this kit again, for sure!
CanadaThis was a great meal kit. All the taste and none of the work! This is my kind of cooking! I used it for my family of 4 and made some homemade cornbread on the side!
CanadaChefdrop makes me so happy! Being able to have Carbon Bar at home was amazing! My fave BBQ in Toronto. Delivery process was perfect too! Thank you!
The Carbon Bar brings you their famous smoked brisket! Enjoy it with coleslaw, pickles, and one of Carbon’s signature BBQ sauces – Espresso.
Allergens: Pepper, Alliums, Caffeine, Egg
Make sure you’ve got a Large Pot, Tongs, a Cutting Board, a Timer, a Platter, and a Mixing Bowl. Now, let’s get cooking!
BEEF BRISKET
Sous-Vide Method:
Place bag in a large stock pot, fill 3/4 with water. Bring to a simmer for 6 minutes. Slowly remove bag with tongs, set aside to open. Cut open and remove brisket, place on cutting board.
Oven Method:
Line a baking sheet with parchment paper. Remove brisket from packaging and butcher paper. Place on baking sheet, and bake on the lower rack at 375°F for 8-10 minutes.
Remove pickled cabbage from package and place in a mixing bowl. Add mayonnaise (if desired) and mix well. Place in a dish and leave in refrigerator until ready to serve.
Remove pickle spears from vacuum package and place on your platter.
Don’t forget to have fun!
At the age of just 25 he landed his first Head Chef position and now serves as the Executive Chef of The Carbon Bar.
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