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Sandwich Saturdays: Hot Pastrami Sandwich

3 months ago

Homemade Pastrami, a meat lover’s sandwich

Pastrami 4

Hot Pastrami Sandwich

2 slices Thick artisanal bread (like rye, sourdough, or thick cut whole wheat)

12 slices (150g) *Thinly sliced pastrami

1 slice Light flavored cheese (like Mozzarella or Swiss)

**Russian dressing

  1. Butter bread and grill on a non-stick pan or flat grill until toasted.
  2. Slather bread slices with Russian dressing, pile up the pastrami and top with cheese.
  3. Let it heat through until cheese melts. Serve with coleslaw and dill pickles.

*How to make your own pastrami:

1 kilo Whole beef brisket, request for the less fatty part

Brine mixture:

3 Tbsps Refined salt

1 tsp Curing salt also known as pink salt

1/4 tsp Vitamin C powder

1 Tbsp White sugar

1 cup Water

  1. Mix all dry ingredients then dissolve in water. Add raw meat. Keep in plastic container with cover or ziplock and cure in refrigerator for 2-3 days. Make sure meat is covered or submerged in mixture.

Spice Rub:

1 1/2 Tbsps Whole peppercorn

1 Tbsp Whole coriander seeds (or 1 T coriander powder)

1/2 Tbsp Smoked paprika

1/2 tsp Garlic powder

1/2 tsp Red pepper flakes

  1. Put whole peppercorn and coriander seeds in a dry pan over medium heat and toast for about 2 minutes until fragrant. Grind spices in mortar and pestle until coarse. If you happen to have a chopper or coffee grinder, pulse for a few seconds.
  2. In a bowl, combine all spices.

Preparation:

3 sheets of aluminum foil, 2 feet each

  1. Drain the raw meat and make sure there is no excess water. Cover all sides of meat with the spice rub mixture.
  2. Place on a sheet of aluminum foil that’s been oiled. Wrap tightly on all sides.
  3. Wrap again with the remaining 2 sheets of aluminum foil, making sure sides are sealed well.
  4. Bake in oven over low heat at 200 to 250 degrees, for 4-5 hours.
  5. When cooked, let cool and refrigerate overnight. Slice very thinly to simulate that delicatessen look.

**Russian dressing:

3 Tbsps Mayonnaise

1 Tbsp Ketchup

1/2-1 Tbsp Hot sauce

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