Hats Pastrami Restaurant Recipes

FRENCH DIP PASTRAMI SANDWICH RECIPE

Steps:

• Add butter to a medium-sized saucepan over medium-high heat. Once butter melts, add in onions, and cook till translucent, about 5 minutes.
• Add flour to cooked onions and cook for an additional 2 minutes while whisking to cook the flour taste out. Add in coriander and black pepper and whisk together with beef broth and Worcestershire sauce. Reduce heat to low and let simmer while you prepare the sandwich.
• Pile finely sliced or chopped pastrami onto bottom bun. Put on a baking sheet and place in a 400 degree oven for 5 minutes. Top pastrami with cheese and return to oven for an additional 5-7 minutes or until cheese has evenly melted. While cheese is melting, spread mustard on top portion of bun, and pour au jus into small bowl.
• Remove sandwich from oven, top with pickles and top bun. Slice in half and serve with au jus and chips.

PRIMETIME PASTRAMI

Steps:

• For the brine: In a large stockpot, add half of the water, the brown sugar, kosher salt, curing salt, coriander seeds, mustard seeds, fennel seeds, juniper berries, chile flakes, bay leaves, cloves, cinnamon and star anise and bring to a boil. Then simmer for 30 minutes. Add the remaining water with some ice to chill the brine.
• For the rub: Grind the peppercorns, coriander and juniper until crushed but still a little chunky. Add to a mixing bowl. Add the salt, brown sugar, chile flakes and granulated garlic and stir to combine.
• For the pastrami: First, clean all the fat off the brisket including the "V" between the two muscles, then follow the fat between the two muscles and separate them making a flat and a cap.
• Transfer the brine to a large hotel pan or roasting pan. Add the brisket and refrigerate at least 5 days and no more than 10 days. Make sure the brisket is stirred once a day to get an evenly brined brisket.
• After a minimum of 5 days, prepare a smoker for 225 degrees F.
• Remove the pastrami, rinse it and blot dry with paper towels. Thoroughly rub the brined brisket with the pastrami rub. Place in smoker and cook for 8 hours until the internal temperature reaches 210 degrees F on an instant-read thermometer.