Hearty sandwich à la Pastrami

Name: Hearty sandwich à la Pastrami
Cook time: 4 h
Total time: 4 h
Yield: 6
Ingredients: 2 TABLESPOONS black peppercorns; 2 TABLESPOONS Szechuan peppercorns; 4 TABLESPOONS Coriander seed; 1 TABLESPOON dried thyme; 1 TEASPOON Garlic powder; 1 TEASPOON Ginger powder; 1.5 kg cured boiled beef (order in advance from the butcher); 7-10 Tbsp Oil; 2 Onions (e.g. red); 3 TABLESPOONS Oil; 1 TABLESPOON Sugar; 1 TEASPOON Sugar; 7-10 Tbsp Salt; 6 TABLESPOONS Balsamic vinegar; 4 TABLESPOONS liquid honey; 4 TABLESPOONS Mustard; 1 small red chili pepper; 1 glass (à 370 ml) Gherkins; 2 TABLESPOONS White wine vinegar; 7-10 Tbsp Pepper; 1 Carrot; 1/4 yellow and red pepper; 1/2 Iceberg lettuce; 1 collar Parsley; 12-16 discs farmhouse bread

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

New York delicatessen shops would be unthinkable without it: cold cuts made from seasoned and cured beef, which originally came from Jewish cuisine. With two great dips, salad and farmer's bread, a refined sandwich is made from it

COOK TIME
240 mins

TOTAL TIME
240 mins

Ingredients

Servings: 6

2 TABLESPOONS black peppercorns
2 TABLESPOONS Szechuan peppercorns
4 TABLESPOONS Coriander seed
1 TABLESPOON dried thyme
1 TEASPOON Garlic powder
1 TEASPOON Ginger powder
1.5 kg cured boiled beef (order in advance from the butcher)
7-10 Tbsp Oil
2 Onions (e.g. red)
3 TABLESPOONS Oil
1 TABLESPOON Sugar
1 TEASPOON Sugar
7-10 Tbsp Salt
6 TABLESPOONS Balsamic vinegar
4 TABLESPOONS liquid honey
4 TABLESPOONS Mustard
1 small red chili pepper
1 glass (à 370 ml) Gherkins
2 TABLESPOONS White wine vinegar
7-10 Tbsp Pepper
1 Carrot
1/4 yellow and red pepper
1/2 Iceberg lettuce
1 collar Parsley
12-16 discs farmhouse bread

Directions

1
For the rub, crush both types of pepper and coriander seeds in portions in a mortar. Then mix in thyme, garlic and ginger.
2
For the meat dab Tafelspitz dry and rub all around with the Rub. Place the meat in a roasting pan coated with oil and cook in a preheated oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer) for approx. 3 hours. Let it cool down.
3
Peel onions and cut them into strips. Sauté in 1 tbsp. hot oil. Sprinkle with 1 tablespoon of sugar and caramelise. Season with salt and deglaze with balsamic vinegar. Add 5 tablespoons of water and simmer at low heat for about 5 minutes.
4
Peel onions and cut them into strips. Sauté in 1 tbsp. hot oil. Sprinkle with 1 tablespoon of sugar and caramelise. Season with salt and deglaze with balsamic vinegar. Add 5 tablespoons of water and simmer at low heat for about 5 minutes.
5
For the salad, mix white wine vinegar and 1 teaspoon sugar. Season with salt and pepper. Stir in 2 tablespoons of oil. Peel, wash and grate the carrot. Clean, wash and chop the peppers. Clean, wash and cut salad into short strips. Wash and chop parsley. Mix the prepared ingredients.
6
Cut meat into thin slices (see page 56 tip 4). Cover half of the bread slices with mustard sauce, meat, caramelized onions, gherkin relish and salad (see page 56 tip 5). Cover with a slice of bread. Cut sandwiches in half and serve.