What side dishes would you serve with a Pastrami

Epicurean Exploits - Food and Recipes
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+1

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You. I did figure it out. [tease.gif]

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I am going to serve sliced pastrami made on the sweet side with cranberries and brown sugar.

Frankly, the more I think about this, the more I think it was an April Fool’s post.

Cauliflower in a cheese roux sauce?

Pastrami on the sweet side with cranberries? brown sugar (which is indeed part of the curing mix for good pastrami, but not for sweetness, but for color/crust as the brown sugar carmelizes.)

Was this an April Fool’s thread?

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No Stuart, trust me this is an incredible tasting piece of meat.

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Recipe?

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I wish I could as we are in our second attempt to reverse engineer the recipe.
This is the best I can do now.

http://peckthebeak.com/2011/08/romanian-pastrami-and-where-to-get-it-in-boston/

As great as Katz’s pastrami is I like this better and at $16/lb I have them cook it a half hour short and finish it 300 degrees as the char is already established.


Delicious!

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Using brown sugar allows for a beautiful charred bark to develop on the brisket as it is smoked.

So, Ron, as I suspected, the brown sugar is to create the outside “bark” (or color)…where does the sweetness come from? and…where do the cranberries fit in?

If this is really that special…may worth a detour on the way to Maine sometime…

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Sliced and bake some sweet potatoes with a touch of olive oil…

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Although the Kasha Varnishkes. are what i would like it would pretty much give me a brown colored dish so I will probably do as you suggest

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add just a little bit of garlic, simply for the smell

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TV and sex.