Pastrami sandwich with quick buttermilk pickles, mustard and fresh dill by Chef Noel Cleary of the UHMC Culinary Arts Program
Noel Cleary, an instructor at the UHMC Culinary Arts Program at the University of Hawai'i Maui College joined us in the Cooking Hawaiian Style kitchen to show us how to make his mouth watering Pastrami sandwich from scratch. Maui has been producing award winning chefs and we are excited to add Noel to the CHS website. Chef Noelʻs pastrami sandwich with buttermilk pickles with mustard and dill is one of the best sandwiches we have ever had on the show and is a must try!
- 2 Bunches fresh dill
- Mustard spread
- Hot pastrami carved thick
Yield: 6 servings
- 2 Cucumber seeded and sliced (English or hot house)
- 1 Cup Buttermilk
- 2 Cloves Garlic minced
- 2 Tbsp. Fresh dill chopped
- 1/2 tsp. Caraway seeds
- To taste Salt and Pepper
Yield: 6 servings
- 1/2 Cup Dijon dijon
- 1/2 Cup Maile coarse mustard
- 1/3 Cup Harissa
- 2 Anchovy
- 2 Tbsp. Meyer lemon juice
- 1 Tbsp. Mint chopped
Yield: 8 to 9 lbs cooked pastrami
- 1.5 Gal Cold water
- 1 lb. Kosher salt
- 5 oz. Corn syrup
- 4 oz. Fish sauce
- 3.5 oz. Curing Salt
- 3 Cloves Garlic minced to fine paste
- 1/4 oz. Pickling spices
- 2 each Cinnamon sticks
- 2 each Star Anise
- 6 each Clove
- Pastrami Rub
- 2 oz. Cracked Pepper Corns
- 2 oz. Cracked Coriander
Quick Buttermilk Pickles
Seed and slice the cucumbers, rinse well and allow to dry.
In a mixing bowl add buttermilk, minced garlic, dill, caraway seeds and season to taste.
Add cucumbers and mix to combine.
Trim the fat cover on briskets to a 1/4 inch.
Combine salt, corn syrup, fish sauce, and curing salt. Mix well to dissolve completely.
Combine 16oz of brine mixture with the garlic and the spices in a blender. Process to until evenly blended. Add to remaining brine.
Place briskets in a deep container and add enough brine to submerge them. Refrigerate for 5 days to cure.
Remove briskets and rinse. Refrigerate for 24 hours.
Rub briskets with peppercorn, coriander mix and cold smoke at 100 degrees F for 2hours. Then hot smoke the pastrami at 185 degrees for 8 hours or place in a steamer until tender.
Briskets can be held up to 2 weeks.
On a toasted baguette
Calories: 1200kj | Carbohydrates: 232g | Protein: 44g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 227939mg | Potassium: 3892mg | Fiber: 42g | Sugar: 147g | Vitamin A: 8913IU | Vitamin B1: 2mg | Vitamin B5: 5mg | Vitamin C: 105mg | Calcium: 1459mg | Iron: 21mg