Name: Pastrami with corn relish and horseradish slaw
Prep time: 45 min
Cook time: 180 min
Total time: 225 min
Yield: 8
Ingredients: 800 gm piece of corned wagyu brisket; 3 tbsp coriander seeds; 2 tbsp each yellow mustard seeds and whole black peppercorns; 55 gm (¼ cup, firmly packed) brown sugar; 2 tbsp smoked paprika; 2 cups woodchips, such as apple, soaked in cold water for 1 hour; To serve: seeded ring loaf and rocket; Corn relish; 4 corn cobs, kernels removed; 180 ml cider vinegar (¾ cup); 110 gm caster sugar (½ cup); 1 vine-ripened tomato, finely chopped; ½ Spanish onion, finely chopped; 2 long red chillies, finely chopped; 2 tsp each yellow mustard seeds and coriander seeds; Pinch of ground turmeric; Horseradish slaw; 400 gm cabbage, thinly shredded on a mandolin; 1 carrot, cut into julienne; ½ cup flat-leaf parsley, coarsely chopped (loosely packed); 100 gm mayonnaise (1/3 cup); 60 gm sour cream (¼ cup); 1 tbsp horseradish cream; Juice of 1 lemon

Pastrami with corn relish and horseradish slaw

Australian Gourmet Traveller recipe for pastrami with corn relish and horseradish slaw.

Serves 8

Prep

45M

Cook

Total

3H 45M

Using corned brisket means you can skip the brining that pastrami usually requires. You can buy corned wagyu brisket from select butchers; otherwise substitute regular corned brisket.

Ingredients

800 gm piece of corned wagyu brisket

3 tbsp coriander seeds

2 tbsp each yellow mustard seeds and whole black peppercorns

55 gm (¼ cup, firmly packed) brown sugar

2 tbsp smoked paprika

2 cups woodchips, such as apple, soaked in cold water for 1 hour

To serve: seeded ring loaf and rocket

Corn relish

4 corn cobs, kernels removed

180 ml cider vinegar (¾ cup)

110 gm caster sugar (½ cup)

1 vine-ripened tomato, finely chopped

½ Spanish onion, finely chopped

2 long red chillies, finely chopped

2 tsp each yellow mustard seeds and coriander seeds

Pinch of ground turmeric

Horseradish slaw

400 gm cabbage, thinly shredded on a mandolin

1 carrot, cut into julienne

½ cup flat-leaf parsley, coarsely chopped (loosely packed)

100 gm mayonnaise (1/3 cup)

60 gm sour cream (¼ cup)

1 tbsp horseradish cream

Juice of 1 lemon

Method

Main

1.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).

2.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.

3.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.

4.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.

5.Serve sliced brisket, horseradish slaw, corn relish and rocket on sliced seeded ring loaf.