Wagyu Pastrami Slider

Cabbage Slaw, Blue Cheese Dresing, Micro Citrus, Sweet Potato Parker House Bun

Chef Matt Ford of Billy Can Can | Dallas

“Smoked meats and fresh baked bread are two of my favorite things to eat. Every component of this bite serves a beautiful purpose. The soft supple bun, the crunchy coleslaw dressed in the blue cheese “ranchovy” (the best of all three classic dressings: blue cheese, ranch, and caesar), the smoky-crusty wagyu pastrami, and the bright herbal citrus mix. When I first made this bite it was great, but it needed just a little something. The bright zing of herbal flavor that the citrus mix brings to the party was exactly what the bite wanted and needed.” - Chef Matt Ford

---

Adapted by StarChefs | May 2023

INGREDIENTS

Wagyu:
8 cups kosher salt
7 tablespoons pink salt
¾ cup pickling spices
2 cups brown sugar
1 wagyu brisket, trimmed

Pastrami:
Coarsely ground black pepper
Ground coriander

Parker House Buns:
23 grams dry active yeast
90 grams sugar
170 grams olive oil
100 grams eggs
340 grams sweet potato purée
1.115 kilograms all-purpose flour
22 grams salt
Egg wash

Blue Cheese Dressing:
2 cups mayonnaise
1 cup buttermilk
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon Worcestershire sauce
1½ teaspoons white wine vinegar
1½ teaspoons hot sauce
1 teaspoon Dijon mustard
1½ teaspoons sugar
1½ teaspoons fish sauce
1 tablespoon lemon juice
2 tablespoons chopped parsley
1 tablespoon chopped chives
1½ teaspoons chopped tarragon
½ cup crumbled blue cheese
Salt
Ground black pepper

Cabbage Slaw:
Shredded green cabbage
Shredded red cabbage
Thinly sliced cucumber
Thinly sliced radish

To Assemble and Serve:
Your favorite barbecue sauce
Egg wash
Sesame seeds
Fresh Origins Micro Citrus Mix

METHOD

For the Wagyu:
In a stockpot over medium-high heat, bring salts, pickling powder, sugar, and 4 gallons water to a boil. Once sugar has dissolved, remove from heat and cool in an ice bath. Once cooled, submerge brisket in liquid. Cover and let brine 7 days. You can separate the point and the flat at this point, or leave it whole. Typically, you can use the flat of the brisket for pastrami and hot smoke it with a peppercorn-coriander crust and braise the point of the brisket with potatoes and cabbage for corned beef. 

For the Pastrami:
Heat smoker to 250°F. In a mixing bowl, combine equal parts black pepper and coriander. Generously coat the brined Wagyu flat with spices. Smoke 6 to 8 hours, or until brisket is tender. Let rest, then slice.

For the Parker House Buns:
In a mixing bowl, combine yeast, sugar, and 400 grams warm water. Let sit 10 minutes, or until yeast is fully bloomed. Stir in remaining ingredients. Transfer mixture to the bowl of a stand mixer fitted with a hook attachment. Mix 4 minutes on low speed, or until dough comes together. Transfer dough to a well-oiled mixing bowl and let proof 1 hour at room temperature, or until dough has doubled in size. Portion dough into 40-gram balls. Wrap in plastic wrap and refrigerate. 

For the Blue Cheese Dressing:
In a mixing bowl, combine all ingredients. Taste and season with salt and pepper as needed. Transfer to an airtight container and refrigerate. 

For the Cabbage Slaw:
In a mixing bowl, combine all ingredients. Lightly dress with desired amount of Blue Cheese Dressing. Cover and refrigerate. 

To Assemble and Serve:
Heat oven to 350°F. In a small saucepan over low heat, combine barbecue sauce with a touch of water to help thin it out. Drizzle sauce over Short Ribs until thoroughly coated. Set aside. Place Parker House Buns on a sheet tray and lightly brush with egg wash. Sprinkle buns with sesame seeds, if desired. Bake 7minutes. Rotate sheet tray, and bake an additional 7 minutes. Slice 1 Parker House Bun in half and place on a serving plate. On the bottom bun, place generous portion of Cabbage Slaw followed by a few slices of the Wagyu Pastrami, Fresh Origins Micro Citrus Mix, and top bun. Stick a bamboo pick through the slider to hold it together.

---