800 gmpiece of corned wagyu brisket3 tbspcoriander seeds2 tbsp eachyellow mustard seeds and whole black peppercorns55 gm(¼ cup, firmly packed) brown sugar2 tbspsmoked paprika2 cupswoodchips, such as apple, soaked in cold water for 1 hourTo serve:seeded ring loaf and rocket Corn relish4corn cobs, kernels removed180 ml (¾ cup)cider vinegar110 gm (½ cup)caster sugar1vine-ripened tomato, finely chopped½Spanish onion, finely chopped2long red chillies, finely chopped2 tsp eachyellow mustard seeds and coriander seedsPinchof ground turmericHorseradish slaw400 gmcabbage, thinly shredded on a mandolin1carrot, cut into julienne½ cup (loosely packed)flat-leaf parsley, coarsely chopped100 gm (1/3 cup)mayonnaise60 gm (¼ cup)sour cream1 tbsphorseradish creamJuiceof 1 lemon
Place brisket in a large container, cover with cold water and soak to remove salt (2 hours). Drain, pat dry with absorbent paper and set aside. Coarsely pound coriander and mustard seeds, and peppercorns in a mortar and pestle, combine with sugar, paprika and 2 tbsp sea salt flakes in a bowl, rub over brisket and refrigerate for flavours to develop (1 hour).
Preheat a charcoal barbecue to low heat and set up for indirect grilling. Add one-quarter of woodchips around coals and leave until smoke appears. Place brisket in barbecue and cook, adding extra woodchips as needed, until brisket is cooked through and 74C on a meat thermometer (2½-3 hours). Set aside to cool, then thinly slice. Pastrami will keep refrigerated for 5 days.
For corn relish, combine ingredients and 2 tsp fine sea salt flakes in a large saucepan over medium heat, bring to the boil and simmer until thickened (20-25 minutes). Pour into sterilised jars. Corn relish will keep refrigerated for 3 days. Makes about 750ml.
For horseradish slaw, combine cabbage, carrot and parsley in a large bowl. Whisk mayonnaise, sour cream, horseradish and lemon juice in a bowl to combine, season to taste, add to cabbage mix and toss to coat.
Serve sliced brisket, horseradish slaw, corn relish and rocket on sliced seeded ring loaf.
This recipe is from the February 2013 issue of Australian Gourmet Traveller.