Healthy hot dog bowl with hot dog pastrami, smashed cucumber salad, marinated cherry tomatoes and wheat berries
Binging with Babish · ♥ 17.7K likes · 588.4K views · 7 min video
Read about brisket in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 240 g kosher salt
- 11 g pink curing salt
- 2 tbsp granulated sugar
- 3 whole bay leaves
- 3 tbsp sweet paprika
- 1 tbsp whole allspice berries
- 2 tsp coriander seed
- 2 tsp white and black peppercorns
- 1 tbsp dried onion flakes
- 1 tbsp mustard seeds
Combine the kosher salt, pink curing salt, sugar, bay leaves, paprika, allspice berries, coriander seed, white and black peppercorns, onion flakes, mustard seeds and crushed garlic.
A hot-dog-flavoured cure for brisket
- 6 cloves garlic
- ½ gallon distilled water
Add the distilled water; the water to salt ratio matters for the cut, so use a cure calculator.
- flat cut brisket
Place the flat cut brisket in a casserole, or a larger container, and cover it with the cure.
Pat thoroughly dry, seal in a vac seal bag and cook in a 180 degree Fahrenheit water bath for 12 hours.
Sous vide, then a spice crust
- ballpark mustard
Pat dry again and paint the whole thing with bright yellow ballpark mustard as an adhesive.
- 3 tbsp black peppercorns
- 1 tbsp coriander seeds
- 2 tbsp brown sugar
- 1 tbsp sweet paprika
- 1 tbsp onion powder
- 2 tsp garlic powder
Whisk the cracked black peppercorns, coriander seeds, brown sugar, paprika, onion powder and garlic powder together and sprinkle liberally so no square inch of mustard goes unspiced.
Smoke at 225 degrees Fahrenheit for anywhere from two to four hours.
- 3 whole cucumbers
Slice the cucumbers into one inch rounds and smash them vertically until they split.
- kosher salt
- 1 clove garlic
Toss with a pinch of kosher salt in a colander set over a bowl and drain 15 minutes.
- 1 tsp yellow mustard seeds
- 1 tbsp white vinegar
- 2 tsp extra virgin olive oil
- fresh dill
Whisk the crushed garlic, cracked yellow mustard seeds, white vinegar, olive oil and roughly chopped dill into a light dressing.
Discard the cucumber liquid, pour the dill dressing over the cucumbers and toss, tasting for seasoning.
- 1 pint cherry tomatoes
- 1½ tbsp white vinegar
- ¼ cup extra virgin olive oil
- 1 tsp Dijon mustard
- 1 clove garlic
- 1 tsp sugar
- 0.125 tsp celery salt
- 1 sixteenth of a teaspoon ground all spice
- 1 sixteenth of a teaspoon ground cloves
Quarter the cherry tomatoes and whisk the white vinegar, olive oil, Dijon, crushed garlic, sugar, celery salt, ground allspice and cloves into a thick glossy marinade.
- red onion
Add the tomatoes and the thinly sliced red onion, toss, taste for seasoning and marinate four to six hours, ideally overnight.
- wheat berries
- kosher salt
- freshly ground black pepper
- olive oil
Cook the wheat berries to the manufacturer instructions or until pleasantly al dente, drain and season with a pinch of kosher salt, a twist of black pepper and a drizzle of olive oil; serve hot, cold or at room temperature.
Pull the pastrami when it reaches about 195 degrees Fahrenheit at the thickest point.
Rest it in a cooler about two hours, or under foil about 20 minutes, then slice into half-inch slabs.
Plate a bed of wheat berries, a pile of the cucumber salad, a pile of the marinated tomatoes and a larger pile of the sliced brisket.
Plating and the nutrition comparison