Spicy pastrami with chilli oil dressing

Spicy pastrami with chilli oil dressing

Earl Carter

David Blackmore is one of Australia’s best wagyu producers and brisket is one of the best cuts from this animal. Full of flavour with well-marbled fat, it copes brilliantly with the long cooking needed here.


Quantity Ingredient
1kg corned beef brisket
250ml light soy sauce
1.5 litres water
1/2 cup rock sugar
250ml shaoxing rice wine
20g fresh ginger, sliced
3 garlic cloves, sliced
1 spring onion, white part only, sliced
1 cinnamon stick
2 star anise
1 teaspoon sichuan peppercorns

Pastrami spice mix

Quantity Ingredient
1 tablespoon coriander seeds
2 star anise
3 cloves
2 tablespoons black peppercorns
1 tablespoon white peppercorns
2 tablespoons sichuan peppercorns
3 tablespoons korean chilli flakes
1 tablespoon smoked paprika
115g brown sugar

Chilli oil dressing

Quantity Ingredient
60ml chilli oil
1 teaspoon light soy sauce
1 teaspoon sesame oil
1/4 teaspoon sichuan peppercorns, toasted and ground
1/4 teaspoon chinese five-spice


  1. Soak the brisket in water for 24 hours, changing the water 3 times. Drain and pat the meat dry.
  2. To make the pastrami spice mix, preheat the oven to 180°C.
  3. In a roasting tin, place the coriander, star anise, cloves and all the peppercorns and roast them for 1–2 minutes or until fragrant. Remove the tin from the oven and leave to cool. Use a mortar and pestle or a spice grinder to finely grind the spices. Mix in the rest of the spice mix ingredients. Set aside.
  4. Preheat the oven to 150°C.
  5. Place the brisket in a deep roasting tin along with the rest of the ingredients. Cover and cook in the oven for 2 hours. Reduce the heat to 110°C and cook for a further 4 hours, or until soft and giving when prodded with a chopstick. Check the meat every so often and add more water to the tin if the cooking liquid is evaporating.
  6. To make the chilli oil dressing, whisk all the ingredients together in a small bowl. Set aside.
  7. After 4 hours, remove the brisket from its liquid, pat it dry and coat it liberally with the spice mix. Place the pastrami between two trays and weigh down the top tray with some tins of food or a cast-iron pan. Leave to cool overnight in the refrigerator.
  8. To serve, slice the brisket as thinly as you can and arrange it on a serving plate. Drizzle with a spoonful of chilli dressing.
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