Mastering Katz's Pastrami Sandwich | Sous Vide Edition

Name: Mastering Katz's Pastrami Sandwich | Sous Vide Edition
Ingredients: 6100 g beef brisket; black peppercorns; coriander seeds; mustard seeds; red chili flakes; cloves; allspice berries; nutmeg; ground mace; fresh ginger; bay leaf; cinnamon stick; water; salt; sugar; pickling spices; Korean pink salt; Worcestershire sauce; mayonnaise; ketchup; hot sauce; bacon; pickled cucumber salad; rye bread; sauerkraut; Swiss cheese slices

#pastrami#beef brisket#meat recipe#curing#sous vide cooking

This recipe guides you through making authentic pastrami using sous vide cooking for perfect tenderness and flavour. Dry-brined brisket is infused with a complex blend of spices, slowly cooked, and smoked to create a classic deli-style pastrami sandwich experience.

Ingredients extracted via AI

6100 g beef brisketblack peppercornscoriander seedsmustard seedsred chili flakesclovesallspice berriesnutmegground macefresh gingerbay leafcinnamon stickwatersaltsugarpickling spicesKorean pink saltWorcestershire saucemayonnaiseketchuphot saucebaconpickled cucumber saladrye breadsauerkrautSwiss cheese slices

Procedure generated via AI

Trim the brisket by removing large fat deposits that won’t render during sous vide cooking.
Toast black peppercorns, coriander seeds, and mustard seeds over low heat until fragrant, taking care not to burn them.
Crush the toasted spices using a mortar and pestle.
Combine the crushed spices with red chili flakes, cloves, allspice, nutmeg, ground mace, fresh ginger, bay leaf, and a cinnamon stick.
Bring water to a boil, then add salt, sugar, pickling spices, and Korean pink salt. Allow the brine to cool to room temperature.
Place the sliced brisket in a sous vide container and cover it completely with the cooled brine. Use weights to ensure the meat stays fully submerged.
Turn the brisket daily in the brine to allow all parts to absorb the flavors evenly.
Refrigerate the brisket in the brine for 5 days to cure.
After 5 days, remove the brisket from the brine, pat it dry, and rinse thoroughly under running water at least five times to remove excess salt.
Prepare a spice rub by crushing black peppercorns and coriander seeds into a fine mixture.