Recipe courtesy of Third Wave Café
Pastrami Beef Rib Board
- Level: Advanced
- Yield: 3 servings
- Total: 14 days 16 hr 35 min (includes brining and fermenting sauerkraut)
- Active: 1 hr
Ingredients
Brine:
1 tablespoon coriander seeds
1 tablespoon tri-colored peppercorns
1 1/2 cups kosher salt
1 1/2 cups sugar
2 tablespoons curing salt #1
1 tablespoon crushed red pepper flakes
1 teaspoon cloves
Pinch allspice
3 cloves garlic, crushed
2 bay leaves
1 cinnamon stick
6 pounds ice
One 3-bone plate beef short ribs
Rub for Pastrami Rib:
2 cups grained mustard
2 cups extra-hot mustard
Thousand Island Dressing (Guy’s Million Island Dressing):
4 cups mayonnaise
3/4 cup chopped pickled peppers
1/2 cup black olives, pitted and chopped (we use black Cerignola olives)
1/2 cup roasted red peppers
1/4 cup Worcestershire sauce
1 tablespoon smoked paprika
1 tablespoon sugar
Pinch ground cloves
Pastrami Board:
6 ounces favorite mustard
6 ounces artisan cheese/smoked applewood Cheddar
9 ounces sauerkraut
3 pickles
Directions
Special equipment:
a smoker; a 2-quart mason jar; a weighted mason jar glass top; a mason jar burping lid- For the brine: Toast the coriander and tri-colored peppercorns in a dry skillet on medium heat, about 1 minute. Add to 1 1/2 gallons simmering water. Add the kosher salt, sugar, curing salt, crushed red pepper, cloves, allspice, garlic, bay leaves and cinnamon stick.
- Place the spiced brine in a 22-quart bucket or plastic food grade container, then add the ice. Cool the brine. Place the short ribs into the brine. Brine for 7 days, refrigerated, making sure the meat is below the water line.
- For the rub for pastrami rib: Combine the mustards in a bowl and whip to combine. Cover and refrigerate.
- Preheat a smoker to cook between 165 and 175 degrees F.
- Remove the short ribs from the brine and pat dry to prepare for the rub. Using your hands or a spatula, completely cover the fat side of the short ribs with the rub. Place the ribs in the smoker. Smoke the ribs for 14 hours minimum and 16 hours maximum.
- Remove the ribs to a cutting board.
- For the Thousand Island dressing: Combine the mayonnaise, pickled peppers, olives, roasted peppers, Worcestershire, paprika, sugar and cloves in a bowl. Using a stick blender or food processor, blend until well incorporated. Chill.
- For the pastrami board: Arrange 1 pastrami rib, 2 ounces mustard, 2 ounces Thousand Island dressing, 2 ounces cheese, 3 ounces sauerkraut and a pickle on each of three boards.