SHORT RIB PASTRAMI, TRUFFLED SAUERKRAUT, MUSTARD CRÈME 2015 Latke Festival Winner: People’s Choice by Ryan Jaronik, Executive Chef-Partner, Benchmark Restaurant
Short Rib Pastrami: 2 lbs boneless beef short ribs 1 gal brine 4 Tbsp coriander, cracked 4 Tbsp black pepper, cracked 2 Tbsp mustard seeds, cracked Brine: 6 oz Kosher salt 2 tsp pink salt 5 cloves garlic, smashed 2 tsp pickling spice 1 gal water 3 oz sugar 2 oz honey Truffled Sauerkraut: 1½ lbs green cabbage ¾ Tbsp Kosher salt 1 Tbsp white truffle oil Mustard Crème: ½ c creme fraiche 1 tsp mustard seeds ½ c white vinegar
Short Rib Pastrami Boil the brine ingredients together in one gallon of water. Let chill. Place the short ribs in the brine for 3-4 days in the refrigerator. On the fourth day, remove the short ribs and pat dry. Mix together the coriander, black pepper and mustard seeds. Roll the short rib in the spice mixture. Smoke the short ribs over apple, hickory, and cherry wood for 4-6 hours, or until tender, at 205 degrees. Truffled Sauerkraut Slice the cabbage finely and place in a large bowl. Massage the salt into the cabbage. Transfer the cabbage and liquid to a jar and pack down tightly. Make sure the cabbage is covered in its juice. Tie cheesecloth across the top of the jar. Let ferment at room temperature in low sunlight for 5-7 days. When the cabbage has fully fermented, remove some of the juice, add the truffles and truffle oil, and reserve. Mustard Cr è me Combine the mustard seeds, white vinegar, water, and honey and bring to a boil. Reduce to a simmer until most of the liquid has evaporated. Allow to cool. Mix with the crème fraiche, season with salt and pepper to taste.
½ c water ¼ c honey
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