Wagyu Pastrami Sliders
Secret Sauce, Gruyère, Bun
Chef Megan Vaughn of Rare Steakhouse at Encore Boston Harbor | Boston
Adapted by StarChefs | june 2024
INGREDIENTS
Brined Brisket:
150 grams toasted mustard seed
16 grams toasted clove
150 grams toasted black peppercorn
300 grams toasted coriander seed
16 grams toasted juniper berry
100 grams dill
2 kilograms chopped white onion
1 kilogram garlic clove
600 grams red wine vinegar
900 grams granulated sugar
200 grams curing salt
700 grams coarse sea salt
20 pounds wagyu brisket, trimmed
Pastrami:
2 cups Dijon mustard
¼ cup honey
2 cups black peppercorn, cracked
2 cups coriander seed, cracked
Secret Sauce:
3 cups mayonnaise
1 cup ketchup
½ cup honey
1 cup chopped pickles
To Assemble and Serve:
3 slider buns, toasted
3 slices Gruyère cheese
METHOD
For the Brined Brisket:
In a stock pot over medium-high heat, bring spices, dill, onion, garlic, vinegar, sugar, and 7½ kilograms water to a boil. Remove from heat and let cool. Place brisket into a large nonreactive container and pour cooled brine over top. Cover and refrigerate 3 days.
For the Pastrami:
Heat smoker to 200°F. In a mixing bowl, combine mustard and honey. On a work surface, coat Brined Brisket generously with mustard-honey mixture. Season with peppercorns and coriander. Smoke 5 hours. Heat oven to 150°F. Cover brisket in aluminum foil and roast in oven until tender. Let rest.
For the Secret Sauce:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
On a work surface, slice desired amount Pastrami. Place on bottom buns followed by cheese and desired amount Secret Sauce. Close sandwich and serve.
