Pastrami crab bread with garlic-lime-chili sauce
recipe facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4–5 servings
Preparation time:
⧗ individually
Grilling time:
⧗ individually
Grill(s) & Equipment:
• Grill/smoker, curing container, kitchen towel, aluminum foil/butcher paper
Ingredients
For the pastrami:
• 2 kg beef brisket (alternatively boiled beef)
• Butter or BBQ sauce
• Butcher Paper
• Aluminum foil
For the brine:
• 2 liters of water
• 200 g brown sugar
• 160 g nitrite curing salt
• 1 teaspoon juniper berries
• 2 tablespoons pepper
• 1 teaspoon onion powder
• 1 tbsp coriander seeds
• 1 tbsp mustard seeds
• 5 bay leaves
For the rub:
• 4 tbsp Melange Noir (pepper mixture)
• 3 tablespoons ground coriander
• 2 tablespoons of hot paprika powder
• ½ tbsp chili flakes
• 2 tablespoons mustard seeds
• 1 tablespoon onion powder
• 1 teaspoon of cane sugar
For the pastrami crab bread with garlic-lime-chili sauce:
• 850 g pastrami
• 600 g crab
• 1 good sourdough bread
• 250 g gherkins
For the garlic-lime
chili sauce:
• 6 garlic cloves, pressed
• 500 g mayonnaise
• 200 ml Sweet Chili Sauce
• 100 g Dijon mustard
• Juice of 3 limes
• Salt
• pepper
Oren Pink Butcher Paper 24"
preparation
➊ Preparation of pastrami: Trim the beef brisket and remove any excess fat, then mix the ingredients for the brine in a suitable container, place the meat in it and wet-cure for 10-14 days.
➋ Remove the meat from the brine, wash it carefully and dry it with a clean kitchen towel. Rub the rub on all sides and cook in the smoker at 120 °C until the core temperature reaches 68 °C. Place a piece of butcher paper on a suitable piece of aluminum foil, take the meat out of the smoker and place it on top. Spread with butter or BBQ sauce, wrap it up and put the package back in the smoker. Continue cooking until the meat has a core temperature of 97 °C.
Remove from the smoker, unwrap and let the pastrami cool.
➌ Preparation of pastrami crab bread with garlic-lime-chili sauce: First, cut the pastrami into slices about 1 ½ mm thick using a food slicer. Put the ingredients for the garlic-lime-chili sauce into a tall container without salt and pepper and mix with a hand blender. Then season to taste with salt and pepper.
➍ Cut the bread and spread with the garlic-lime-chili sauce
Spread it on top, then cover it with plenty of pastrami and shrimp. Place a few slices of gherkins on top and put a second slice of bread on top as a lid.
Recipe by Stefan Pistol
Meat is Stefan Pistol's specialty. He was the youngest master butcher in Mecklenburg-Western Pomerania and is the owner of Pistol Prime BBQ, a shop for premium meat and grill accessories. Today he also gives BBQ courses as a part-time job. This recipe comes from Stefan Pistol together with Maik Gültzow, the head chef at the Strandhotel Zingst.
Recipe from FIRE&FOOD Magazine 04/2024
