We begin our limited-release Pastrami by spice brining humanely-raised Wagyu briskets of Kuroge Washu bloodlines. Under a hearty dose of our house-made pastrami spice rub--rich with black peppercorns, mustard seed, bay leaf, coriander, garlic, cloves, and more--these pastrami briskets cook low and slow
Fully cooked -- just slice and serve straight out of the package. Pile high on rye with Red Apple Smoked Provolone and stoneground mustard. If you'd like to serve it hot, check out easy heating instructions below.
Available in your choice of sizes including:
- Small - 1.5-2.0lbs
- Medium 2.1 - 2.5lbs
- Large 2.6 - 3lbs
- Extra Large 3.1 - 3.5 lbs
Keep refrigerated or freeze to extend storage by 365 days
Ingredients: beef brisket, sea salt, brown sugar, spices, black pepper, coriander, mustard seed, pickling spices, celery salt, cherry juice, garlic
Optional heating instructions:
Our wagyu pastrami is fully cooked and ready to eat right out of the package. If you'd like to serve it hot, here's how we recommend warming it up...
Our wagyu pastrami is fully cooked and ready to eat right out of the package. If you'd like to serve it hot, here's how we recommend warming it up...
1. Remove your pastrami from the package and let rest at room temp for about 30-60 minutes.
2. Preheat oven to 325F. Place pastrami in a shallow roasting pan on a roasting rack.
3. Cover the bottom of the pan with water or beef stock or a combination with beer, cider, wine.
4. Cover the roasting pan with a "tent" of aluminum foil, and seal the edges of the aluminum foil tightly around the rim of the roasting pan. Bake for approximately 12-15 minutes per pound. (Exact heating time will depend on how cold your pastrami is when it goes into the oven.)
5. The final internal temperature of the pastrami should reach around 135-140F. Remember, the pastrami is already fully cooked, but heating to this temperature helps ensure that it’s warm throughout. Allow it to rest for about 15 minutes before slicing.
2. Preheat oven to 325F. Place pastrami in a shallow roasting pan on a roasting rack.
3. Cover the bottom of the pan with water or beef stock or a combination with beer, cider, wine.
4. Cover the roasting pan with a "tent" of aluminum foil, and seal the edges of the aluminum foil tightly around the rim of the roasting pan. Bake for approximately 12-15 minutes per pound. (Exact heating time will depend on how cold your pastrami is when it goes into the oven.)
5. The final internal temperature of the pastrami should reach around 135-140F. Remember, the pastrami is already fully cooked, but heating to this temperature helps ensure that it’s warm throughout. Allow it to rest for about 15 minutes before slicing.