Wagyu Pastrami
Charcutier Antonio Fiasche of Tempesta Market | Chicago
Yield: 3 pastrami
Adapted by StarChefs | June 2018
INGREDIENTS
Pastrami Brine:
3 wagyu beef briskets
3 kilograms salt
2.2 kilograms sugar
176 grams black peppercorns
55 grams dry thyme
700 grams garlic cloves
200 grams dry juniper berries, crushed
165 grams Instacure #1
Pastrami Rub:
Ground black pepper
Ground coriander
Sweet Calabrian chiles
Hot Calabrian chiles
METHOD
For the Pastrami 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 container 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.
For the Pastrami Rub:
Prepare a cold smoker with wood chips. Combine 1 part black pepper, 1 part 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.
For the 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 3 hours.
