If you often “sin” with all kinds of sandwiches and sandwiches, then our version with pastrami (smoked salted meat) will definitely suit your taste. Moreover, there is nothing superfluous or harmful in it (like ready-made sauces or cutlets fried in oil), which means that you can safely indulge yourself with them without feeling guilty. We invite you to get acquainted with the secret recipe, which was shared with us by the concept chef of the Happy Bones restaurant Vyacheslav Delberg, an expert in cooking meat dishes, founder of the Academy of Meat Lovers and the creator of the most successful Russian steakhouse chain.
Ingredients
- Multigrain bun 100 g;
- pastrami 90 g;
- ghee butter 10 g;
- arugula 10 g;
- red onion 120 g;
- pastrami sauce 50 g;
- boneless beef brisket 1000 g;
- coarse sea salt 2 g;
- olive oil 10 g;
- Dijon mustard 50 g;
- ground black pepper 2 g;
- pickled cucumbers (gherkins) 80 g;
- pickled jalapeno pepper 50 g;
- capers 15 g;
- honey 10g;
- homemade mayonnaise 100 g;
- cream (if necessary).
Preparation
Pastrami
Remove the fat from the brisket, leaving about 20%. Marinate the meat in a mixture of olive oil, coarse sea salt and Dijon mustard for 24 hours. Remove salt, transfer the meat to a vacuum bag, evacuate and cook in a water bath at 55 C for 8 hours. Remove the meat from the bag and smoke on alder chips for 1.5 hours. Cool and cut into thin slices.
Pastrami sauce
Finely chop the pickled cucumbers, capers, pickled jalapenos and red onion. Stir in olive oil, honey, mustard and homemade mayonnaise. Stir, if necessary, dilute with cream.
Sandwich
Cut the multigrain bun in half. Grease the slices with melted butter and dry the bun in the oven or on the grill for 3-4 minutes until crisp. Put arugula, thinly sliced pastrami, thinly sliced red onion on the bottom of the loaf. Drizzle with sauce and cover with the other half of the roll.
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