Za'atar Crusted Salt Beef (Pastrami) Sandwich

Ever since I was a teen my mum would spontaneously take me to London to visit the 24hr bagel shop in brick lane for a salt beef bagel. Let’s bare in mind I grew up 1.5hrs/2hrs away from London in a place called Portsmouth, so when she was dragging me out at 7pm for a sandwich I thought she was crazy! But, my mum loves food, salt & aimlessly driving around so this always seemed like a quick trip to the supermarket for her. When I went to study in London I made sure I found a place close to the shop so that I could randomly go there anytime and of course cater to my mums needs…. Over the last year I’ve seen everyone creating their favourite takeaways (fakeaways) and finally I’m joining in to create something that my mum & I have missed so much over lockdown, of course with a few Dina substitutes. So creating this 6 day pastrami with a Za’atar Chilli Crust, Mayo Spread, Red Cabbage & Carrot Pomegranate Slaw, topped off with Gherkins in some freshly made Simit was really a labour of love and beautiful memories. Till we can make our way to East London again this home made one has done just perfectly.

Cooking tips:

Your brisket really does need 6 days in the fridge. It won’t go bad and it will be worth it!
Please don’t forget to keep turning the meat each day so the brine can do its job well.
You can totally cook this on a BBQ but it’s January and I am not going outside.
My Simit recipe can be found here as part of a collaboration I did with Middle East Eye. It will make you 6.
For the brining it is important that you use pink curing salt and put the exact amount in - this is not normal salt please do not try and eat it. I found my on Amazon.
This recipe is made to exactly 750g of beef. You can of course double the recipe but make sure you double everything else exactly, otherwise don’t come crying to me when the brining didn’t work out!
Do not overcook the meat - if it looks pink I promise it is cooked, it’s just how pastrami should look.
I used a small piece of piece as i was testing. I would say it’s good enough for 2.5 Sandwiches.

Ingredients:

Brining Ingredients

750g Brisket
1.5 Litres of Water
1.5 Litres of Ice Water
175g Kosher Salt (I use Maldon Salt)
40g Pink Curing Salt (Please read the packet instructions as it could advise a different amount based on the brand and their ingredient ratio)
100g White sugar
60g Dark Brown Sugar
2 TBSP Honey
1 TSP Yellow Mustard Seeds
1 TBSP Apple Cider Vinegar
1 TSP Black Mustard Seeds
1 TBSP Coriander Seeds
1 TBSP Garlic Puree
1 TBSP All Spice Berries or Black Pepper Corns

Crust

2 TBSP Za’atar Blend
1 TBSP Coriander Seeds
1 TSP Cumin Seeds
1 TSP Black Pepper
1 TBSP Chilli Flakes

Cabbage Slaw

1/4 of a Red Cabbage (Shredded - really small, I use a cheese grater for this)
1 Carrot (Shredded)
1/4 Cup of Red Wine Vinegar
2 TBSP Pomegranate Molasses
Salt
1 TBSP Mayonnaise
2 TSP Honey
Juice of 1 Lime

Method:

Brining

Place 1.5 litres of water along with all the brining ingredients except the meat into a saucepan and allow it to reach boiling point.
While it is starting to heat up pour the ice water into a big enough container to it plus the brine water. You may need two…..
Once the water is bubbling take it off the heat and pour it into the ice water. Then place the container in the fridge with the lid off till the water has cooled down.
As soon as it is cool, put the beef inside, close the lid and leave it in the fridge for 6 days! (If you don’t have a container big enough you can half the meat and water separate between two containers, but make sure the water/brine are exactly equal.
Each day take it out of the fridge and turn the meat over, this is just to make sure the meat gets an even distribution of the brine.
On the 6th day, place the meat on a roasting rack with a pool of shallow clean water (about 1 litre) in a baking dish underneath it.
Crush or blend all the crust ingredients together and then coat the top and bottom of the meat. When I say top and bottom it’s going to be the longer sides and the sides you would slice down, if that makes sense! Pat the mixture on really well, some will fall into the water - not to worry.
Cover the baking dish and meat with enough foil to ensure it is completely covered and none of the air can escape.
Cook at 150°c on the middle rack for 2 hours, checking on it after 1.5 hours. I say check on it then as depending on your oven it may have cooked enough and any longer could dry it out.
Once it’s ready, take it out of the oven and leave it to rest for 10-15minutes, just so it can settle. I know more waiting (how annoying!), but this gives you time to prep your sandwich!
If at this point you haven’t made my Simit then here is your reminder to go make it! Recipe is here.
To make the slaw, whisk all the wet ingredients together - don’t worry if the mayonnaise looks like its curdling, it will fix up!
Then add the carrots & cabbage to it and mix well.
To assemble your sandwich I put a thin layer of mayonnaise on both sides of the bread, then the slaw then thinly slice the pastrami and layer it on, top off with gherkins (pickles) and the top of the simit.
The key is to thinly slice the pastrami! Nobody wants roast beef dinner in their simit!
The next key thing is to ENJOY THIS, because it just took you 6 days!