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Pastrami sandwich

10 June 2021 / Team Cuisine /
Difficulty
Preparation time
1 Hour
Cooking time
48 Minutes

Instruction

1
Add all the pickle ingredients to a pan. Bring to the boil and leave to simmer for 20 minutes. Strain through a sieve and leave to cool.
2
Rinse the beef brisket, rub dry and remove the fat and sinew. Leave the beef in the spiced pickle for 24 hours.
3
Remove the beef from the pickle and rub dry. Remove the beef from the pickle and rub dry. Add the garlic powder and dried oregano and rub into the beef with the spice mixture.
4
Vacuum seal the beef in a suitable bag. Preheat the water bath to 65 degrees and cook the beef for 48 hours. Remove the cooked beef from the bag and leave to rest for a few minutes. Meanwhile, prepare a smoker or smoke oven for cold smoking. Cold smoke the beef for approximately 1 hour. Alternatively, briefly sear the beef on the hot grill or in the pan on both sides.
5
Cut the pointed cabbage into fine strips and rinse briefly. Season with salt and pepper. Add the olive oil, orange zest, parsley and vinegar and give everything a good mix with your hands. Leave to rest for approximately 15 minutes. Taste and season if necessary
6
Heat the butter and oil in a pan. Fry the slices of bread until golden. Place the bread on paper towel to drain excess fat. Cut the pastrami beef and arrange with the pointed cabbage between the slices of bread

Recipe notes

The meat should be at room temperature when vacuumed. Due to the long cooking time, insulation balls are recommended for the water bath to prevent evaporation.

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Sous-Vide Starter Set

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