2:13
Pastrami Style Brisket Sandwich
Preparation time: 30 min
Oven time: 3.5 - 5 hours
Pastrami Style Brisket Sandwich
This pastrami style brisket is all about big, bold flavor and melt-in-your-mouth tenderness. A whole beef brisket is coated with French mustard and a generous blend of paprika, garlic, onion, black pepper, coriander, and salt, then slow-cooked until beautifully tender. After an overnight rest, the brisket is sliced paper-thin across the grain and piled onto a fresh roll with mustard, piccalilli, mayonnaise, jalapeños, and crisp lettuce.
Ingredients
- 4 kg (8.8 lb) beef brisket
- 100 ml (⅓ cup + 1 tbsp) French mustard
- 6 tbsp paprika
- 6 tsp onion powder
- 6 tbsp garlic powder
- 6 tbsp salt
- 10 tbsp coarsely ground black pepper
- 7 tbsp coriander seeds, coarsely ground
Instructions
Preparation
- Combine all the spices in a bowl to make the dry rub.
- Pat the brisket dry with paper towels and coat it generously with the French mustard.
- Cover the brisket thoroughly with the spice rub, pressing it into the meat so it adheres well.
- Wrap the brisket tightly in two layers of aluminum foil.
- Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to develop.
Cooking
Oven / Rotisserie
- Preheat the TDR rotisserie to 115°C (240°F).
- Place the wrapped brisket in the meat basket.
- Cook for approximately 3½–5 hours, depending on the thickness of the brisket, until the internal temperature reaches approximately 93–95°C (199–203°F).
Finishing
- Allow the cooked brisket to cool and rest in the refrigerator overnight.
- The next day, unwrap the brisket and slice it paper-thin, across the grain.
Serve
This pastrami-style brisket is fantastic served on a fresh bread roll or baguette with:
- French mustard
- Piccalilli
- Mayonnaise
- Jalapeños
- Lettuce
Tip: For the best texture, make sure you slice the brisket very thinly and always cut against the grain.
