Is it a Rachel or a Reuben sanga?
Next episode I’ll include how to make your own rye and sauerkraut too!
00:10 pastrami brine ingredients
00:41 making the pastrami rub
00:51 desalinate the brisket
01:31 smoke the brisket
02:04 Russian dressing
02:20 steam the pastrami
02:56 assembly
03:22 bang it down your neck hole
INGREDIENTS
brisket brine (per kg)
- 830ml water
- 31g kosher salt
- 23g sugar
- 7g pickling spice
- 3g curing salt #1
- 2x cloves crushed gadlic
Pastrami rub
- 4x tbsp cracked pepper
- 3x tbsp pickling spice
- 2x tbsp ground coriander
- 1x tbsp porcini powder
- 2x tsp mustard powder
- 2x tsp garlic powder
Russian dressing (2-3 sangas)
- 1/4cup mayo
- 1x tbsp ketchup
- 1/2 tbsp grated onion
- 1/2 tbsp washyasister sauce
- 1x garlic clove minced
- 1.5x tsp chili sauce
- 1 tsp lemon juice
- 1.5x tsp horseradish
- 1/8 tbsp smoked paprika
- Salt and pepper to taste (I don’t generally use any)
Extras
- rye bread
- Sauerkraut
- 3x slices of Swiss per sanga
- Dill pickle for topper
- 1kg brisket with thin fat cap
- 4x tbsp American mustard
#brisket #newyorkfood #rachelsandwich #reubensandwich #homemadepastrami
#russiandressing #pastrami
