Short Rib Pastrami Suya Recipe

Prepare the Rub

In a bowl, mix together black pepper, coriander seeds, paprika, garlic powder, onion powder, brown sugar, salt, and liquid smoke.

Season the Short Rib

Rub the spice mixture all over the boneless Wagyu short rib, ensuring it is well coated. Cover and refrigerate for at least 4 hours or overnight for maximum flavor.

Cook the Short Rib

Preheat your smoker or oven to 225°F (107°C). Smoke or roast the seasoned short rib for about 6 hours, or until tender. Let it rest for at least 30 minutes before slicing.

Activate Yeast

In a small bowl, combine warm water and sugar. Sprinkle the active dry yeast over the top and let it sit for about 5-10 minutes until frothy.

Make the Dough

In a large mixing bowl, combine flour, caraway seeds, and salt. Add the yeast mixture, milk, and melted butter. Mix until a dough forms.

Knead and Rise

Knead the dough on a floured surface for about 10 minutes until smooth. Place in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.

Bake the Bread

Preheat the oven to 375°F (190°C). Shape the dough into a loaf and place it in a greased loaf pan. Bake for 30-35 minutes, or until golden brown and hollow sounding when tapped. Let cool before slicing.

Sauté the Cabbage

In a large skillet over medium heat, melt the butter. Add the shredded red cabbage and sauté for about 5-7 minutes until it begins to soften.

Season the Cabbage

Add apple cider vinegar, honey, salt, and black pepper to the skillet. Stir well to combine and continue cooking for another 10 minutes until the cabbage is tender and caramelized.