Short Rib Pastrami

Chef Beck's specialty sandwich

Ingredients:

Brine

  • 9kg Water
  • 580g Brown sugas
  • 300g Salt
  • 60g Insta Cure No. 1
  • 13g Coriander seed, whole
  • 10g Yellow mustard seed, whole
  • 10g Black pepper
  • 8g Pink peppercorns, whole
  • 4.5g Fennel seed, whole
  • 3.2g Cinnamon, whole
  • 1g Chili flake
  • 0.5 Bay leaf

Spice Rub

  • 75 g Brown sugar
  • 75g Salt
  • 72g Black pepper
  • 55g Coriander seed, whole
  • 10g Garlic, granulated
  • 10g Juniper berries, whole
  • 7.5g Chili flake

Preparation:

Brine Short Ribs for 7-10 days. Rinse. Crust Short Ribs with Spice Rub. Smoke @ 225*F for 2.5 hours. Cool Short Ribs down to below 40*F. Cryrovac Short Ribs and Sous vide @ 149*F for 48 hours

See this recipe come to life along with many other incredible originals on Fairway to Table

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