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Beef Cheek Pastrami club sandwich

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! 
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings 4 people
Author BBQ Bastard

Ingredients

  • 2 Beef cheeks or brisket when preferred
  • 4 bagels
  • Horseradish Broccoli salad at taste
  • Heinz Seriously good Mayonnaise at taste

Pastrami brine

  • 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

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

Pastrami rub

  • 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

Horseradish broccoli salad

  • 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

Instructions

Brining the beef cheeks (1 week ahead)

  • 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.

Rubbin the beef cheek pastrami

  • 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. 

Smoking time

  • 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. 

Broccoli salad with horseradish and apple

  • While the meat is cooling down you can prepare the salad. Slice the Broccoli with a mandolin like you would do with coleslaw. Cut the apple in julienne and chop the red onion into half rings.
  • Mingle the cider vinegar, sugar, prepared horseradish, salt and lime zest and pour over the salad.

Making the club sandwich

  • 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. 

Enjoy your tasteful luxurious homemade beef cheek pastrami club sandwich!