Pastrami

Beef Fat Mayo, Radicchio, Colatura, and Fermented Grapes

Chef Thomas Carlin of Galit | Chicago

Adapted by StarChefs | September 2021

INGREDIENTS:

Fermented Grapes:
Thomcord grapes
Salt

Pastrami Brine:
Yield: 2 gallons

255 grams brown sugar
259 grams salt
45 grams whole garlic, about 1 head
1 gram bay leaves
20 grams black pepper
25 grams mustard seeds
12 grams coriander 
15 grams chile flakes
20 grams dill seeds
20 grams celery seeds
6 grams cloves
20 grams allspice
7 grams cinnamon sticks
56 grams pink salt

Pastrami Spice Mix:
20 grams fenugreek seeds
50 grams caraway seeds
50 grams cumin seeds
50 grams celery seeds
50 grams dill seeds
120 grams yellow mustard seeds
150 grams coriander seeds
145 grams black peppercorns
50 grams paprika
100 grams light brown sugar

Pastrami:
One 12-pound piece beef brisket

Beef Fat Mayo:
260 grams beef fat
1.24 kilograms canola oil
8 egg yolks
50 grams Dijon mustard
12 grams garlic
60 grams lemon juice
20 grams salt

Colatura Vinaigrette:
800 grams roasted garlic
200 grams urfa biber
100 grams colatura
1.2 kilograms red wine vinegar
250 grams grape molasses
250 grams orange juice

To Assemble and Serve:
Radicchio
Chives, minced

METHOD:

For the Fermented Grapes:
Toss the grapes in salt at a ratio of about 98:2. Cryovac and leave at room temperature to ferment for 3 to 5 days, burping the bag periodically. Reserve.

For the Pastrami Brine:
In a pot, add all ingredients except the pink salt with 1 gallon water. Bring to a boil. Pour into a 12-quart Cambro. Add the pink salt then enough ice to make 2 gallons of brine. Once chilled, strain and set aside.

For the Pastrami Spice Mix:
In a spice grinder, combine the fenugreek, caraway, cumin, celery seeds, dill seeds, and mustard seeds. Grind fully. In a clean spice grinder, coarsely grind coriander seeds and black peppercorns. In a large mixing bowl, combine both spice mixtures with the paprika and light brown sugar. Mix evenly.

For the Pastrami:
Using a flavor injector, inject the brisket with 1 pint Pastrami Brine. Put it in a Cryovac bag with 1 quart Pastrami Brine. Seal at full pressure. Let brine 10 days. Remove brisket from liquid then cover with 200 grams Pastrami Spice Mix. Using a smoker over hardwood coals at about 275°F to 300°F, smoke the brisket until it reaches 180°F, about 8 hours. Wrap in paper and foil and smoke for another hour or so until the brisket reaches 210°F. Remove and cool fully before use. 

For the Beef Fat Mayo:
Heat the beef fat, allowing the liquid to boil out, for approximately 5 minutes. Strain into another container; do not let any liquid get through. Combine with canola oil and let sit until it reaches room temperature. In a food processor, combine the remaining ingredients. Process for 3 minutes or until the garlic is fully processed and the mixture is light yellow and a fluffy consistency. While processing on slow, gradually drizzle in the fat mixture, alternating with about 500 grams of water as needed to gain an emulsion. 

For the Colatura Vinaigrette:
Pass roasted garlic through a tamis to remove any butts. In a mixing bowl, combine garlic with urfa biber and colatura. Stir in remaining ingredients. 

To Assemble and Serve:
Slice and gently warm the Pastrami. Toss the radicchio and Fermented Grapes with some Colatura Vinaigrette—a little goes a long way. Right before serving, toss in the chives. Plate 6 slices of Pastrami followed by the salad. Using a squeeze bottle, place a few dollops of Beef Fat Mayo into the salad. 

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