Ladder 11 Recipe

Make cure and cure briskets

Combine kosher salt, pink curing salt, brown sugar, crushed black peppercorns, mustard seeds, coriander seeds, allspice berries, and bay leaves in a bowl; crush spices lightly. Rub half the cure mixture evenly over each brisket, place each brisket into a large zip-top bag or nonreactive container, add smashed garlic cloves and any remaining whole spices, press out air, and refrigerate. Cure in refrigerator: 5–7 days, turning briskets and redistributing juices once per day.

Rinse and rest

After curing period, remove briskets, rinse thoroughly under cold water to remove excess cure, then pat dry. Let rest uncovered on a rack in the refrigerator for 2–4 hours to form a pellicle (dry surface will help spice adherence and smoke if smoking).

Apply pastrami spice rub

Mix coarsely ground black pepper, crushed coriander, and smoked paprika. Press the rub onto one cured brisket evenly, covering all sides to form a thick crust.

Smoke pastrami (optional)

Preheat smoker to 110–120°C (225–250°F). Smoke the rubbed brisket until internal temperature reaches 65°C (150°F), about 3–4 hours depending on thickness. If you don't have a smoker, you can roast at 135°C (275°F) until same internal temp.

Steam pastrami until tender

Wrap the smoked brisket tightly in foil with 250 ml beef broth or water, or place in a covered roasting pan with 250 ml liquid. Steam/roast at 135°C (275°F) until internal temperature reaches 95–98°C (203–208°F), about 3–5 more hours, until fork-tender. Rest wrapped for 30 minutes, then thinly slice against the grain for serving.

Cook corned beef

Place the cured corned beef brisket in a large pot. Add water to cover (about 2–3 L) and add apple cider vinegar, brown sugar, and 3 tablespoons pickling spice (or the reserved cure spices). Bring to a gentle simmer, then reduce heat to low and cover. Simmer gently until very tender, about 3–4 hours depending on size (internal temp should be about 95°C/203°F for sliceable tenderness). Skim foam as needed.

Cool and slice

Remove corned beef from cooking liquid and let rest 20–30 minutes. Reserve cooking liquid for other uses. Slice corned beef thinly against the grain.

Whisk together mayonnaise, ketchup, prepared horseradish, Dijon mustard, Worcestershire sauce, hot sauce, paprika, salt, and black pepper in a bowl until smooth. Taste and adjust seasoning. Chill at least 30 minutes to let flavors meld. Makes about 3/4 cup.

In a large bowl combine shredded green and red cabbage and grated carrot. In a separate small bowl whisk mayonnaise, apple cider vinegar, sugar, celery seed, salt, and pepper until smooth. Toss dressing with cabbage mixture until evenly coated. Refrigerate at least 30 minutes before assembly to let flavors marry. Yield: about 5–6 cups.

Preheat a griddle or skillet over medium heat. Split hoagie rolls (or use rye slices) and lightly butter cut sides. Toast buttered sides on the griddle until golden and crisp, about 1–2 minutes.

Layering: On the bottom half of each roll place a generous portion (about 120–150 g) of thinly sliced pastrami and a similar portion of thinly sliced corned beef (adjust to preference). If using, add a slice of Swiss cheese on top of meat.

Top the meat with about 2 tablespoons of creamy coleslaw, then drizzle 1–2 tablespoons of Russian dressing over the slaw. Cover with the top half of the roll. If you like the cheese melted, briefly press sandwich in a sandwich press or back on the heated griddle with a weight until cheese softens, about 1–2 minutes.

Serve immediately with pickles and potato chips or fries.

Curing time: 5–7 days (advance planning). Active hands-on time after curing: about 1.5–2 hours to smoke/roast and finish each brisket plus steaming time (may overlap). Make Russian dressing and coleslaw same day or up to 2 days ahead. Sliced meats keep refrigerated for up to 5 days; freeze leftover portions.