Open Faced Grass Fed Beef Brisket Pastrami Recipe

Cooking Instructions

1. 1

   Prepare the Brisket

   In a spice grinder, combine the coarse sea salt, black peppercorns, coriander seeds, garlic powder, onion powder, and brown sugar. Rub the spice mix all over the brisket. Wrap it tightly in plastic wrap and refrigerate for at least 5 days (or up to 2 weeks) to cure.

2. 2

   Cook the Brisket

   After curing, preheat your oven to 225°F (107°C). Rinse the brisket under cold water to remove excess salt and spices. Place the brisket in a roasting pan and cover it with foil. Cook for about 6-8 hours until it is tender. Let it rest for 30 minutes before slicing.

3. 3

   Caramelize the Onions

   In a skillet, heat olive oil over medium heat. Add the thinly sliced onions and cook, stirring frequently, until they are soft and caramelized, about 20-25 minutes.

4. 4

   Assemble the Sandwich

   Preheat a grill or skillet. Grill the stout sour rye bread slices until toasted. Layer each slice with sliced brisket, caramelized onions, and slices of aged Face Rock cheddar cheese. Top with a generous spread of aioli.

5. 5

   Serve

   Serve the open-faced pastrami with a side salad or soup of your choice.