Beef Cheek Pastrami Sandwich Recipe
Recipe information
Make Beef Cheek Pastrami Sandwich in just 12h . kohlrabi kraut, red wine aioli
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Ingredients
Beef Cheek Pastrami
Kohlrabi Kraut
Red Wine Aioli
Sandwich Assembly
Beef Cheek Pastrami Preparation
1. Brining the Beef Cheeks
In a large bowl, combine water, salt, Cure #1, black peppercorns, coriander seeds, paprika, garlic powder, and onion powder. Stir until dissolved. Submerge beef cheeks in the brine, cover, and refrigerate for at least 5 days.
2. Cooking the Beef Cheeks
After brining, rinse the beef cheeks and pat them dry. Preheat the oven to 300°F (150°C). Place the beef cheeks in a roasting pan and cover tightly with foil. Cook for 3-4 hours or until fork-tender. Let cool before slicing.
Kohlrabi Kraut Preparation
3. Making the Kraut
In a large bowl, combine shredded kohlrabi, carrot, salt, vinegar, and caraway seeds. Massage the mixture until the kohlrabi releases its juices. Pack tightly into a clean jar and let it ferment at room temperature for about 5 days.
Red Wine Aioli Preparation
4. Making the Aioli
In a bowl, whisk together mayonnaise, red wine, minced garlic, and lemon juice until smooth. Refrigerate until ready to use.
Sandwich Assembly
5. Assembling the Sandwich
Spread softened butter on one side of each slice of rye bread. On the unbuttered side, layer sliced pastrami, Swiss cheese, and a generous amount of kohlrabi kraut. Top with another slice of bread, buttered side out. Grill on a skillet over medium heat until bread is golden and cheese is melted.
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