Page 12 - Together

Wagyu Pastrami

Ingredients

Pastrami Brine
- 3 Wagyu beef briskets

- 3kg salt
- 2.2kg sugar
- 176g black peppercorns
- 55g dry thyme

- 700g garlic cloves
- 200g dry juniper berries, crushed
- 165g Instacure #1

Pastrami Rub

- Ground black pepper
- Ground coriander
- Sweet Calabrian chiles

- Hot calabrian chiles

Preparation

Brine - Clean and trim beef. In a large pot with 6 gallons of water, combine remaining
ingredients. Heat until salt, sugar, and Instacure dissolve; chill. Pour brine into a large,
nonreactive conainer with beef. Cover and refrigerate for 21 days, making sure beef
remains submerged. Transfer beef to a sheet tray lined with a wire rack and allow to dry
in the refrigerator for a minimum of 24 hours.
Rubub - Prepare a cold smoker with wood chips. Combine 1 part black pepper, 1 part
R
coriander, 4 parts sweet Calabrian chiles, and 2 parts hot Calabrian chiles. On a sheet
tray, generously coat beef with rub. Smoke 8 hours. Refrigerate overnight.

Pastrami - Heat oven to 350°F. Place a perforated insert into a deep hotel pan. Place the
beef in the center of the insert, cover securely with foil, and cook for 3 hours.