recipes

1 Kg corned pastrami brisket
300 ml stock

Spice Mix
10 ml rainbow peppercorns, cruched
10 ml coriander seeds, crushed
5 ml mustard seed, crushed
5 ml each coarse salt and brown sugar
5 ml garlic flakes and dried origanum
10 ml smoked paprika
a pinch pf chili powder

Beer Onions
30 ml olive oil
2 large onions, thinly sliced
about 125 ml of the meat’s cooking liquid
15 ml sugar
pinch of salt
3 sprigs of thyme
about 80 ml beer
45 ml balsamic vinegar

Mix all the spices and set aside.  Rinse the brine from meat and pat dry.  Using a sharp knife, score the fat layer without cutting into the meat.  Heat a deep oven proof pan and brown the meat, fat side down.  Remove the pan from the heat and turn the meat over so that the fat layer is facing upwards.  Rub in the spices, add the stock so it covers the meat to just below the spices and bake in the oven for about 3 hours.  Remove from the oven and let it rest while you cook the onions.

Heat the oil, onions and cooking liquid in a heavy based pan and boil the onions slowly over low heat until all the liquid has evaporated and the onions are soft and glossy.  Saute the onions until they start to colour.  Add the sugar, salt and thyme and fry for a few more minutes.  Stir in the beer and vinegar and cook until glossy.

Using an electric or very sharp knife, slice the meat thinly.  Serve with the onions mustard and creamy horseradish sauce and side dishes such as mashed potatoes nd sweet carrots, or enjoy it on a fresh roll, deli-style.