Beef Cheek Pastrami – Bagel Club Sandwich Mania
Challenge 2 in the Heinz Favourite Foodie contest: “The club sandwich”. Creating a perfect occasion to do something I’ve been postponing way to long. “Beef Cheek Pastrami” served with a refreshing spicy broccoli salad with horseradish and apple. And certainly not to forget “a touch of Heinz Seriously Good Mayonaise”. Are you curious how to make this fancy Club Sandwich and think it’s worth a vote? Read on and find out all about it!
Disclosure: “This post is part of an advertorial campaign by Heinz.nl. Affiliat links are used. All opionions shared are my own. ”
A LITTLE BIT OF HISTORY
For most of us Heinz brings us back to the childhood. Especially the Heinz ketchup brings back some legendary childhood memories. My father being not the best cook back in the days (but he’s learning fast now), had one legendary recipe: “Macaroni with eggs and Ketchup”. Believe it or not but this is truly a kids favourite. We begged for this recipe and up till now it’s still something I often eat. I’ve tried to pimp it but no other brand nor additions could bring the same feeling. Probably something psychological, yet this is a big part of or food experience we can’t ingnore. But Heinz itself has a big history as a brand. The Heinz company has been Heinz established in 1869. Did you know their first product was not the legendary ketchup or mayonaise? Their first commercial product was processed horseradish. A perfect product to add to this stunning club sandwich. Fresh a little spicy and a big wink to the history of the company. Perfect with the spicy Beef cheek pastrami and balanced by a spoon of the delicious creamy mayonaise.
BEEF CHEEK PASTRAMI
Cheeks… I’m a huge fan of them! Up till now my favorite recipe is still the “Whisky Glazed Pig cheeks“. One of the first personal recipes I made for this blog. After the delicious grilled venison stew I made later on I was even more convinced. I had to make beef cheeks too! Since Pastrami was another recipe on my bucketlist I thought I could as well combine both: “Beef cheek pastrami”. Sounds good doesn’t it? The succes of cheeks can be found in the labour these cheeks have to go through, making them a though but tasty piece. When smoking these cheeks low and slow the tissue resolves into a tender an juicy piece of jelatinous meat. Over here in Belgium Beef cheeks are sliced before selling them for the purpose of quality control. Luckily the gelatin binds the meat when cooled. Yet you need to be carefull when adding the rub. The brine takes care of the internal flavour. You don’t want the spicy rub to get inside the meat. So secure the beef cheeks with toothpicks before adding the rub on the exterior (crust).
As mentioned before a wet brine is used to flavour the beef cheek pastrami. This brine is based on a recipe by Pascal Heij member of the dutch Masters of fire BBQ team. Besides some slight additions caused by products I didn’t have at home I followed his recipe. Colorozo salt is something Unique to Europe. It’s a blend of salt with 0.6% nitrite due to limitations by law over here in Belgium. You can replace the colorozo salt by Prague powder and salt but be carefull! You don’t want to mess with the numbers! If you want to play safe add regular salt instead. The difference you’ll notice will be the colour of the meat and the time the beef cheek pastrami can be conserved. The small amount of nitrite preserves the pink colour of the meat and kills more bacteries. So when you eat the beef cheeks shortly after making them, this product is unnecessary. If you do decide to use it, read thoroughly about the risks and safe percentages.
After brining and rubbing the meat it’s time to smoke. Prepare your BBQ for an indirect smoking session at low heat for making a perfect beef cheek pastrami. Add a couple chunks of beech wood and slowly smoke the cheeks at 110°C/230°F. After smoking them a couple of hours (3) you can wrap them in foil to fasten the process and save the juices in the meat. How long it takes to get the beef cheek pastrami to the right temperature depends on your technique and the texture of the cheeks. One of them took 5 hours and the other 6 with the same temperature. Aim for an internal temperature in the region of 91°C/195°F but most of all check for doneness. Your thermometer should slide into the meat like into butter. Remove the meat from the smoker and let cool down.
CLUB SANDWICH CONSTRUCTION
You can serve the beef cheek pastrami hot. Yet I think not everyone will love the texture of the hot gelatin. When cooling down the gelatin becomes solid again binding the beef cheeks. You will notice it’s different than the store bought pastrami since the texture of the beef cheeks is different than te regular brisket but delicious in combination with the horseradish broccoli salad. To make your club sandwich you can opt for a regular piece of bread or my favorite option a bagel. Add some of the Heinz seriously good Mayonaise to the bagel or bread. Top with some slices of beef cheek pastrami and finish with the broccoli salad at taste and you’re ready to serve. Warning! Taking this sandwich for lunch at work may cause jealous colleagues. Yet you need to resist the urge to eat it before the weekend’s over. I failed…
Did you like this recipe and think it’s inspiring? Maybe it’s earning some credits in the form of a vote? I hope to see your support in the Heinz Favourite Foodie contest. The first online cooking challenge organised by Heinz.nl. How to vote? Click this post (here) and give it a like and comment!
FIRST OF ALL A BIG THANK YOU FOR SHOWING INTEREST IN WHAT I DO! AND ESPECIALLY WHEN YOU SUPPORT IT BY A VOTE! THE RECIPE LOOKS DIFFICULT BUT WHEN FOLLOWING THE STEPS IT’S NOT AS HARD AS YOU MIGHT THINK! DON’T LET YOU GET SCARED BY THE BIG AMOUNT OF INGREDIENTS OR BEEF CHEEKS. YOU CAN CHANGE THE RECIPE TO YOUR OWN PREFERENCE (FOR INSTANCE USING BRISKET INSTEAD OF BEEF CHEEKS). FEAR IS AN INSPIRATION KILLER SO GO ON AND TRY OUT WHATEVER YOU WANT! MAKE SURE YOU KEEP ME INFORMED HOW IT TURNED OUT! BUT MOST OF ALL: HAVE FUN!
A club sandwich can use some luxury! This bagel with homemade beef cheek pastrami combined with the tasteful broccoli salad is a feast for the tastebuds. By using horseradish (first commercial Heinz product) and the Heinz Seriously good mayonaise it's not only an ode to the organisation of the Heinz favourite foodie contest. Moreover it's a delicious combo bringing this club sandwich with beef cheek pastrami to a higher level!
- 2 Beef cheeks or brisket when preferred
- 4 bagels
- Horseradish Broccoli salad at taste
- Heinz Seriously good Mayonnaise at taste
- 3 l water
- 270 gr colorozozout See post for more information
- 75 gr brown sugar
- 1 onion
- 5 cloves garlic
- 75 gr Pastrami brining spices
- 2 Tbsp coriander seeds
- 1 Tbsp yellow mustard seeds
- 4 pieces piment
- 1 star anise
- 4 junipers
- 1/4 tsp basil
- 1/4 tsp marjory
- 1 leaf sage
- 1 leaf laurel
- 1 clove
- 1 dried hot pepper
- 3 Tbsp freshly ground black pepper
- 2 Tbsp Coriander powder
- 1 Tbsp Mustard powder
- 1 Tbsp brown sugar
- 1 Tbsp Smoked Paprika Powder
- 2 tsp onion powder
- 1 tsp garlic powder
- 2 Tbsp cider vinegar
- 1.5 Tbsp processed horseradish
- 1.5 tsp sugar
- 1.5 tsp lime zeste
- 1/4 tsp salt
- 1/2 broccoli thinly sliced
- 1 apple julienne
- 1/4 red onion
Add some olive oil to a large pan and fry the spices for the brine for about 5minutes in order to release their flavours.
Add the remaining ingredients and let simmer for another five minutes. Quench with water and cook through.
Cool down the brine and pour into a brining container with lid! Put it in the refridgerator and brine for 1 week.
Remove the brine and pat dry the beef cheeks.
Crush all hard ingredients with a mortar and mix them with the other spices by hand breaking up any clumps.
Secure the beef cheeks when necessary to prevent the rub from getting in between the meat (in case the beef cheeks had been sliced). Rub thoroughly with the Pastrami rub on each side.
Start your BBQ/smoker for an indirecte sesson at 110°C/230°F. Add some beech wood chunks to the fire and wait until the smoke is getting thin and blueish.
Put the beef cheek pastrami on the grid and smoke for 3 hours. When using a BBQ other than a kamado you may need to add a water pan to remain a moist environment.
Wrap the beef cheeks in tinfoil and let them cook until you reach an internal temperature from about 91°C/195°F. Test for doneness by sliding the probe in the meat! It should feel like butter.
Remove the toothpicks and let cool down. The gelatine will settle again making the beef cheek pastrami one piece again.
Prepare the sandwich or bagel by adding Heinz Seriously good mayonnaise at taste. Top with some slices of beef cheek pastrami and the Broccoli salad.