Wholemeal pastrami sandwich

STEP BY STEP

Let's make something delicious.

1. 01

   Trim any fat and sinew from the beef brisket if necessary and rinse thoroughly under running water. Bring 1 L of water to the boil in a saucepan with the curing salt, brown sugar, black pepper, ground ginger, coriander seeds and bay leaves. Pour the brine into a large bowl and leave to cool. Place the brisket in the brine so that it is completely submerged. Cover with cling film and cure in the fridge for 2 days. Turn the meat each morning and evening.

2. 02

   Coarsely crush the pastrami rub ingredients using a pestle and mortar. Remove the meat from the brine and rinse again under running water. Pat dry and rub evenly with the spice mixture.

3. 03

   Light the barbecue and let the charcoal burn down to embers. Fill the smoking wood dust tray and place it on the grate as soon as it starts to smoke. Place the meat beside it and close the lid. Smoke the brisket for 2–3 hours until it reaches a core temperature of 70 °C. Turn the meat every half hour and check the core temperature with a meat thermometer. Make sure the barbecue does not go out. If necessary, relight it with individual pieces of charcoal.

4. 04

   Leave the pastrami to cool, then cut into thin slices with a sharp knife.

5. 05

   Butter the wholemeal bread and top with tomato and cucumber slices. Arrange the pastrami slices generously on top and serve with wholegrain mustard and baby spinach.