Smoked Wagyu Pastrami Recipe
12 hour Candle Light Cooked Wagyu Chuck Flap, Truffle Aioli, Cornichons, Sourdough Bread, The H Sauce
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Ingredients
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Main Ingredients
Truffle Aioli
The H Sauce
Method
Preparation of Wagyu Pastrami
- 1
Brining the Meat
In a mixing bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, and coriander. Rub this mixture all over the wagyu chuck flap. Cover and refrigerate for at least 24 hours.
- 2
Smoking the Meat
Preheat a smoker to 225°F (107°C). Remove the wagyu from the refrigerator and let it come to room temperature. Smoke the chuck flap for about 12 hours or until it reaches an internal temperature of 190°F (88°C).
Truffle Aioli Preparation
- 3
Making the Aioli
In a small bowl, combine mayonnaise, truffle oil, lemon juice, minced garlic, salt, and pepper. Mix well until smooth and set aside.
The H Sauce Preparation
- 4
Assembly
- 5
Assembling the Sandwich
Slice the smoked wagyu pastrami thinly. Toast the sourdough bread lightly. Spread truffle aioli on one side of each slice. Layer on the smoked wagyu pastrami and add cornichons. Drizzle with The H Sauce and top with another slice of sourdough. Serve immediately.