Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

The benefits of live yoghurt
23.03.2017

Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.

All-Star Yum Cha
22.03.2017

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Honey Fingers, Melbourne's inner-city beekeepers
22.03.2017

Single-source honey putting community and sustainability next to sweetness.

Vermouth is having a moment
21.03.2017

More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.

Exploring Indonesia's Komodo National Park
21.03.2017

Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.

The new cruises on the horizon in 2017
21.03.2017

Cue the Champagne.

Seven recipes that shaped 1980s fine dining
21.03.2017

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Where Melbourne's finest will take the World's Best Chefs
20.03.2017

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Thomas Keller: Wagyu brisket “pastrami” sandwich with coleslaw


You'll need

2 garlic cloves, coarsely chopped 2 tbsp tellicherry peppercorns (see note) ½ tsp allspice seeds 4½ tsp coriander seeds 150 gm fine sea salt 65 gm brown sugar 60 ml (¼ cup) white wine vinegar 4½ tsp yellow mustard seeds ¼ tsp each cayenne pepper and ground ginger 1.5 kg wagyu beef brisket, trimmed (see note) 2 tsp dark molasses 16 caraway rye bread slices, to serve To serve: American-style mustard   Coleslaw 200 gm white cabbage, thinly sliced 1 carrot, thinly sliced ½ Spanish onion, thinly sliced 125 ml (½ cup) white wine vinegar 110 gm (½ cup) caster sugar 50 ml extra-virgin olive oil

Method

  • 01
  • Crush garlic, 1 tbsp peppercorns, allspice and ½ tsp coriander seeds in a mortar and pestle until a coarse paste forms, transfer to a large saucepan with salt, sugar, vinegar, ½ tsp yellow mustard seeds, cayenne pepper, ground ginger and 2½ litres water. Bring to the boil over medium heat, stirring to dissolve sugar. Remove from heat, cool completely.
  • 02
  • Place brisket in a large non-reactive container, pour over liquid, cover and refrigerate for 3 to 5 days to cure.
  • 03
  • Preheat oven to 130-140C. Remove brisket from liquid (discard liquid) and place in a large casserole. Cover completely with water, bring to the boil over medium heat, cover with baking paper and lid, cook in oven until tender (3-4 hours). Cool brisket in liquid, refrigerate until completely chilled (3-4 hours).
  • 04
  • Drain brisket (discard liquid), pat dry with absorbent paper, brush with molasses. Coarsely grind remaining peppercorns, coriander seeds and yellow mustard seeds in a mortar and pestle, then press onto all sides of brisket and refrigerate, covered, until required. Pastrami will keep refrigerated in an airtight container for 1 week.
  • 05
  • For coleslaw, place cabbage, carrot and onion in separate non-reactive bowls. Bring vinegar, sugar and 120ml water to the boil in a saucepan, stirring to dissolve sugar. Divide among bowls, refrigerate until chilled (15-20 minutes). Drain well (discard liquid), combine in a bowl with oil, season to taste, set aside.
  • 06
  • To serve, spread half the bread slices with mustard, layer with thinly sliced pastrami and coleslaw, season to taste, top with remaining bread slices and serve immediately.
Note Tellicherry peppercorns are high-quality whole black peppercorns. You can substitute another type. Wagyu brisket is available from specialist butchers. You will need to order ahead. You can substitute regular brisket.

At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 8 people

Drink Suggestion

A hoppy, Pilsner-style lager.

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×