Pastrami on Rye with Scallion Cream Cheese and Egg

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In this elegant take on a New York City classic, layers of zesty pastrami are wedged between slices of dark rye and accented with the creamy flavor of scallion cream cheese and hard boiled egg.

 

Prep time: 15 min | Cook time: 5 hrs | Serves: 4


 
 

Ingredients

  • 3 lb Raw Beef Brisket with fat

  • 3 quarts plus ½ Cup Water

  • ½ cup Kosher Salt

  • 1 ½ tsp Pink Curing Salt

  • 3 each Garlic cloves, mashed

  • 1 ½ Tbsp Pickling Spice

  • 1/3 cup Pastrami Spice Rub

  • 8 oz Cream Cheese

  • 3 each Scallions, chopped with green

  • 4 each Boiled Eggs, chilled, chopped

  • 4 slices Dark Rye Bread

Directions

  1. For the Pastrami, bring the water, kosher salt, curing salt, garlic, and pickling spice to a simmer. Simmer for 3 minutes until salt is dissolved. Remove from heat, and cool to room temp.

  2. With a sharp paring knife, poke several holes all over the raw beef brisket.  Immerse the brisket in the cooled brine, if necessary, place a plate over it to keep submerged. Refrigerate for 4 days, covered, if it is a thin piece, 5 days if a thicker piece. 

  3. Remove from brine, and rinse thoroughly under cold water. Pat dry, and refrigerate for another day uncovered.

  4. With fat part on top, coat it liberally with the pastrami spice. On a stove top or outdoor smoker, smoke the brisket for about one hour, keeping heat as low as possible. Transfer to an oven proof dish with the half cup of water. Cover with foil, and bake in a 250F oven for another 3 to 4 hours, until it is tender.  Check the pan occasionally to make sure there is some water to steam cook the meat.

  5. When meat is tender, remove from oven and cool to room temp, then refrigerate for at least a few hours.

  6. For Sandwich:  With a paddle attachment, whip the cream cheese and chopped scallions. Keep aside.  

  7. Slice the pastrami very thin with a sharp slicing knife.

  8. Toast the dark rye bread.

  9. Smear the scallion cream cheese on the 4 slices of bread.   Shingle the pastrami over this, saving extra and any scraps or extra for another use. Liberally sprinkle the chopped boiled egg over this. Serve “open faced open faced” with favorite mustard or pickle relish.