Caroline McCann’s Pastrami on Rye with Deli Mayo and Pickles

Ingredients:big_green_egg_pastrami
2 kg Grassfed beef deboned brisket – fat on!

Wet Pickle Ingredients:

  • 3 cups water
  • 1/4 cup Kosher salt
  • 1/4 cup brown sugar
  • 2 x Bay leaves
  • tablespoon coriander seeds crushed
  • teaspoon peppercorns crushed
  • tablespoon mustard seeds crushed

Place all in a pot and heat till sugar dissolved. Then using your Stainless Steel Flavour Injector inject into meat. Place brisket in a  deep dish, pour in all the brine and cover dish with clingwrap. Place in the back of your fridge for 3 days. Nurse it by turning every day and making sure the pickle mix covers the meat.After 3 days take out and soak for 8 hours in cold water. Pat dry.

Rub Ingredients:

  • 4 tablespoons fresh coarsely ground black pepper
  • 2 tablespoons coriander powder
  • 1 teaspoon mustard powder
  • 1 tablespoon brown sugar
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder

Mix together. Massage a little oil onto your grassfed beef brisket to help the seasoning stick. Rub spice mix generously onto the brisket. Leave to marinade overnight.

Method: 

  1. Smoke on Big Green Egg using Jack Daniels wood chips until the internal temperature is 63°C.
  2. Serve with loads of grass fed pastrami sandwiched between dark rye bread, sweet and sour crunchy pickles and with lashings of deli mayo (mayo mixed with a little mustard).

 

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