Pastrami with corn relish and horseradish slaw

AT A GLANCE

  • Serves 8 people

  • 800 gm piece of corned wagyu brisket
  • 3 tbsp coriander seeds
  • 2 tbsp each yellow mustard seeds and whole black peppercorns
  • 55 gm (¼ cup, firmly packed) brown sugar
  • 2 tbsp smoked paprika
  • 2 cups woodchips, such as apple, soaked in cold water for 1 hour
  • To serve: seeded ring loaf and rocket
  •  
  • Corn relish
  • 4 corn cobs, kernels removed
  • 180 ml (¾ cup) cider vinegar
  • 110 gm (½ cup) caster sugar
  • 1 vine-ripened tomato, finely chopped
  • ½ Spanish onion, finely chopped
  • 2 long red chillies, finely chopped
  • 2 tsp each yellow mustard seeds and coriander seeds
  • Pinch of ground turmeric
  •  
  • Horseradish slaw
  • 400 gm cabbage, thinly shredded on a mandolin
  • 1 carrot, cut into julienne
  • ½ cup (loosely packed) flat-leaf parsley, coarsely chopped
  • 100 gm (1/3 cup) mayonnaise
  • 60 gm (¼ cup) sour cream
  • 1 tbsp horseradish cream
  • Juice of 1 lemon
01   Place brisket in a large container, cover with cold water and soak to remove salt (2 hours). Drain, pat dry with absorbent paper and set aside. Coarsely pound coriander and mustard seeds, and peppercorns in a mortar and pestle, combine with sugar, paprika and 2 tbsp sea salt flakes in a bowl, rub over brisket and refrigerate for flavours to develop (1 hour).
02   Preheat a charcoal barbecue to low heat and set up for indirect grilling. Add one-quarter of woodchips around coals and leave until smoke appears. Place brisket in barbecue and cook, adding extra woodchips as needed, until brisket is cooked through and 74C on a meat thermometer (2½-3 hours). Set aside to cool, then thinly slice. Pastrami will keep refrigerated for 5 days.
03   For corn relish, combine ingredients and 2 tsp fine sea salt flakes in a large saucepan over medium heat, bring to the boil and simmer until thickened (20-25 minutes). Pour into sterilised jars. Corn relish will keep refrigerated for 3 days. Makes about 750ml.
04   For horseradish slaw, combine cabbage, carrot and parsley in a large bowl. Whisk mayonnaise, sour cream, horseradish and lemon juice in a bowl to combine, season to taste, add to cabbage mix and toss to coat.
05   Serve sliced brisket, horseradish slaw, corn relish and rocket on sliced seeded ring loaf.
This recipe is from the February 2013 issue of Australian Gourmet Traveller.

Recipe:

EMMA KNOWLES AND ALICE STORY

Photography:

BEN DEARNLEY

Styling:

CLAIRE DELMAR, EMMA KNOWLES AND ALICE STORY

Drinking Suggestion:

TROPICAL-FRUITY BUT BITTER IPA. , suggested by MAX ALLEN

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