Beef Cheek Pastrami Sandwich Recipe
kohlrabi kraut, red wine aioli
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Ingredients
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Beef Cheek Pastrami
Kohlrabi Kraut
Red Wine Aioli
Sandwich Assembly
Method
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
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.
