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New York Giants - Pastrami Green Bomb

New York Giants - Pastrami Green Bomb

Name: New York Giants - Pastrami Green Bomb
Prep time: 120 min
Cook time: 180 min
Total time: 300 min
Yield: 4-6
Cuisine: 1
Ingredients: 1 - fillet of beef (approx. 2 kg); 1 - pickling salt; 1 - light muscovado sugar; 1 - black pepper from a mill; 1 - coriander seeds; 1 - garlic powder; 1 - ginger powder; 1 - black pepper from a mill; 1 - coriander seeds; 1 - celery seeds; 1 - fresh thyme, plucked from the stem; 1 - garlic powder; 1 - ginger powder; 1 - large carrot; 1 - celeriac; 1 - stalk of leek; 1 - a little apple vinegar; 1 - virgin olive oil; 1 - a little gherkin water; 1 - bunch dill; 1 - bunch flat parsley; 1 - bunch chives; 1 - bunch chervil; 4 - thick slices sour dough bread

Prep

2 hrs

Marinate

96 hrs

Cook

3 hrs

Serves

4-6

Grilled salad of pastrami and root vegetables with pickled gherkin and essential herbs on roasted bread

BBQ Brothers Meet American Football

Ingredients

1 fillet of beef (approx. 2 kg)

For the brine

60 g pickling salt
100 g light muscovado sugar
40 g black pepper from a mill
2 tbsp. coriander seeds
2 tbsp. garlic powder
1 tsp. ginger powder

For the rub

4 tbsp. black pepper from a mill
3 tbsp. coriander seeds
1 tbsp. celery seeds
1 tbsp. fresh thyme, plucked from the stem
1 tsp. garlic powder
1/2 tsp. ginger powder

For the root vegetables

1 large carrot
0,5 celeriac
1 stalk of leek

For the salad marinade

a little apple vinegar
virgin olive oil
a little gherkin water
1 bunch dill
1 bunch flat parsley
1 bunch chives
1 bunch chervil
4 thick slices sour dough bread

Ingredient Tips

HOT TIP

It's very important to firmly wash off all the seasoning after the brining, so that the salt content in the meat normalises again.

Directions

List Steps

Step 1 of 7

Combine all the ingredients for the brine and, if necessary, grind in a mortar and pestle. Massage the brine mixture gently but firmly into the meat and press on.

Ideally vacuum seal the whole thing; alternatively pack well into a plastic bag. Leave to marinade for 4 days in the refrigerator. Turn the whole package over every 24 hours.

Then remove from the bag and thoroughly wash off all the seasoning under cold running water and afterwards leave to soak in still, cold water twice for approx. 45 minutes so that the salt content in the meat normalises again.

Mix together all the ingredients for the rub and grind coarsely if necessary. Do not grind it too finely as this will make the rub too wet. Gently but firmly rub the meat with it again and press it on.

Now place the meat on the grate at approx. 110 degrees for approx. 3 hours to smoke until the core temperature has reached approx. 68 degrees. Cover and leave to rest for 20 minutes and then slice finely.

Peel the carrot, celeriac and leek, if necessary, and then cut or slice into strips. Pluck the herbs roughly off their stalks and mix everything together with the meat. Add a little gherkin water, apple vinegar and olive oil to taste.

Grill the bread quickly at a high heat for a short time and then assemble the salad on the bread.

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