There's a sandwich at Edill's Coffee House in Scarborough that haunts my dreams.
It's not just pastrami, it's an experience. The kind that makes you slow down, close your eyes, and just… savor.
We’re talking layers of perfectly spiced, smoky pastrami, nestled between slices of our homemade rye bread, all slathered with a tangy mustard sauce.
Forget those sad deli sandwiches; we’re building this beauty from the ground up.
Think of the aroma of coriander and black peppercorns toasting in a dry pan, the deep mahogany color of the pastrami as it smokes, and the sharp, bright bite of the mustard cutting through the richness.
This isn't just a recipe; it's a culinary journey.
We're going to dive deep, learn some classic techniques, and unlock the secrets to a truly unforgettable pastrami sandwich.
We will render our own beef fat, nurture our own sourdough starter, and hand-rub each piece of meat with love.
It's a labor of love, yes, but trust me, the payoff is enormous. This sandwich transports you.
You can practically hear the gentle hum of the coffee machine, the clinking of mugs, and the friendly chatter of Edill's regulars as you take that first bite.
It’s a taste of community, a taste of comfort, and a taste of pure, unadulterated satisfaction.
So, roll up your sleeves, sharpen your knives, and let's get cooking.
We are not taking shortcuts; we are building a masterpiece.
Not in the mood to brew?
Order at Edill's Coffee HouseTotal Time
48h 15m
In a large bowl, combine the kosher salt, brown sugar, black peppercorns, coriander seeds, garlic powder, onion powder, paprika, and curing salt. Rub the mixture generously all over the brisket, ensuring every nook and cranny is coated. Place the brisket in a large resealable bag or a container, and refrigerate for 7-10 days, flipping it every other day. This is where the magic happens; the salt draws out moisture and transforms the meat.
After curing, rinse the brisket thoroughly under cold water to remove excess salt. Place the brisket in a large pot, cover it with fresh water, and refrigerate for 24 hours, changing the water every 8 hours. This helps to desalinate the meat, ensuring it's not overly salty.
Preheat your smoker to 225°F (107°C). Place the brisket in the smoker and smoke for 6-8 hours, or until the internal temperature reaches 190°F (88°C). Use a smoker thermometer; this is non-negotiable. We prefer hickory or oak wood chips for a rich, smoky flavor. The aroma alone is worth the wait.
Remove the brisket from the smoker and wrap it tightly in aluminum foil. Place it in a steamer or a large pot with a steamer basket. Add beef broth to the pot, ensuring it doesn't touch the brisket. Steam for 2-3 hours, or until the internal temperature reaches 203°F (95°C) and the meat is incredibly tender. The steaming process is crucial for achieving that signature pastrami texture.
Remove the pastrami from the steamer and let it rest for at least 1 hour before slicing. This allows the juices to redistribute, resulting in a more flavorful and moist product. Using a sharp knife, slice the pastrami thinly against the grain. The thinner the slices, the better the mouthfeel. Admire the beautiful mahogany color and the perfect smoke ring. You've earned it.
In a large bowl or the bowl of a stand mixer, combine the sourdough starter, rye flour, bread flour, water, salt, caraway seeds, and molasses (if using). Mix until a shaggy dough forms. If using a stand mixer, knead the dough with the dough hook for 8-10 minutes, or until it becomes smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-12 minutes. The dough should be slightly sticky but manageable.
Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a damp towel and let it rise in a warm place for 4-6 hours, or until it has doubled in size. This is where the sourdough flavor develops; the longer the fermentation, the tangier the bread.
Gently deflate the dough and turn it out onto a lightly floured surface. Divide the dough in half and shape each piece into a round or oval loaf. Place the loaves on a baking sheet lined with parchment paper. Score the top of each loaf with a sharp knife or a lame.
Cover the loaves with a damp towel and let them proof in a warm place for 1-2 hours, or until they have nearly doubled in size. Preheat your oven to 450°F (232°C) with a baking stone or a Dutch oven inside.
Carefully transfer the loaves to the preheated baking stone or Dutch oven. If using a baking stone, pour 1 cup of hot water into a pan on the bottom rack of the oven to create steam. Bake for 30-35 minutes, or until the crust is deep brown and the internal temperature reaches 200°F (93°C). The aroma will fill your kitchen with that unmistakable scent of fresh-baked rye bread.
Remove the loaves from the oven and let them cool completely on a wire rack before slicing. Slicing warm bread is a cardinal sin! Resist the temptation and let it cool completely for optimal flavor and texture.
In a glass bowl, combine the yellow and brown mustard seeds, apple cider vinegar, and water. Cover and refrigerate for at least 24 hours, or up to 48 hours. This allows the seeds to soften and release their flavors.
Transfer the mustard seed mixture to a blender or food processor. Add the honey, turmeric powder, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasonings as needed. We like ours with a little extra kick, so we sometimes add a pinch of cayenne pepper.
Transfer the mustard sauce to a clean jar or container. Cover and refrigerate for at least 1 week to allow the flavors to meld and mature. The longer it sits, the better it gets. We always have a jar of this in our fridge; it's a flavor bomb.
Now, for the grand finale. Take two slices of our magnificent rye bread. Generously slather one side with that vibrant, tangy mustard sauce – don't be shy! Pile on the warm, thinly sliced pastrami, creating a mountain of meaty goodness. Top with the other slice of bread and press down gently. Listen to the satisfying squish. We like to cut it in half diagonally; it just looks more inviting. Serve immediately and prepare to be transported to deli heaven. That first bite, the symphony of flavors... it's pure magic.
We traditionally serve our pastrami sandwich with a side of crunchy dill pickles and perhaps a creamy coleslaw. A dark, malty beer is the perfect accompaniment. Enjoy every single bite, because this is a sandwich you'll be dreaming about long after you've finished it.
For those who like a kick, add a tablespoon of cayenne pepper to the pastrami rub.
Turn your pastrami sandwich into a Reuben by adding sauerkraut, Swiss cheese, and Russian dressing.
1Use a meat thermometer to ensure the pastrami is cooked to the perfect internal temperature for optimal tenderness.
2Let the pastrami rest for at least an hour after smoking to allow the juices to redistribute, resulting in a more flavorful and moist final product.
3When slicing the pastrami, cut against the grain for maximum tenderness. A sharp, long knife is essential.
1Overcooking the pastrami will result in dry, tough meat. Aim for an internal temperature of 203°F (95°C).
2Not allowing the pastrami to rest long enough after smoking will cause the juices to run out when slicing, resulting in a less flavorful sandwich.
The pastrami sandwich as we know it is largely a New York creation, born from the waves of Eastern European immigrants who brought their meat-curing traditions with them. Delis like Katz's became famous for their towering pastrami sandwiches.
Pastrami originated in Romania as a way to preserve meat before refrigeration. It evolved in New York delis, becoming a beloved sandwich staple.
This recipe captures the essence of Edill's Coffee House in Scarborough. Authenticity isn't just about ingredients; it's about place.
Friends, let's embark on a journey. Not just any journey, but a pilgrimage to the heart of decadence, reimagined. We're recreating Cafe Wanoka's legendary Tofu Cheesecake Slice, a Scarborough treasure. Now, I know what you're thinking: tofu? Cheesecake? Trust me. This isn't your average vegan dessert. This is a symphony of textures and flavors, a testament to what's possible when culinary curiosity meets meticulous technique. Imagine this: you walk into Wanoka, the air thick with the aroma of freshly brewed matcha and subtle spices. The display case gleams, showcasing rows of these ethereal slices, each one a promise of creamy bliss. The first bite? A revelation. The silken tofu base, surprisingly rich, melts on your tongue, followed by the bright tang of lemon and the subtle warmth of vanilla. The graham cracker crust, buttery and crisp, provides the perfect counterpoint. It's a dance of sweet and savory, light and decadent, healthy and… well, let's just say soul-satisfying. This isn't just a recipe; it's a masterclass. We'll be making every component from scratch, from the velvety tofu filling to the golden graham cracker crust and the bright raspberry sauce. We'll explore the secrets of achieving the perfect texture, the delicate balance of flavors, and the art of presentation. This is about understanding the 'why' behind each step, so you can adapt and innovate in your own kitchen. This isn't just about recreating a slice of cheesecake; it's about unlocking a new level of culinary confidence. Forget store-bought shortcuts; we're building flavor from the ground up. I promise you, the effort is worth it. Let's get started and bring a taste of Wanoka into your home!
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