Recreate the classic flavours of surf 'n' turf with this BBQ style pastrami and seaweed salad recipe by Pascal Aussignac of Club Gascon. A perfect midweek supper paired with a Johnnie Highball

Weeknight BBQ Style Pastrami

Recipe information:

Serves: 1  |  Preparation time: 30 minutes  |  Cooking time: 72 hours  |  Difficulty: Experienced

Ingredients:

  • 300g short rib of beef
  • 50g pastrami seasoning mix (juniper, white pepper, black pepper, salt, rosemary)
  • 2 tbsp duck fat
  • 4 tbsp ketchup
  • 1 tsp xipister vinegar
  • 1 tsp tomato compote
  • 2 sprigs rosemary
  • 1/2 tsp Worcestershire sauce
  • 80g tapioca pearls
  • 40g mixed seaweed (dulse, sea lettuce)
  • 1 shallot
  • 2 sprigs dill
  • 3 tbsp olive oil
  • salt and pepper

Method:

  1. Take the beef and rub on pastrami seasoning mix. Once crusted place into a vacuum bag with a touch of duck fat and cook for 72 hours at 56 degrees in a water bath. Alternatively, if you don't have a water bath the meat can be cooked at the same low temperature in an oven or slow cooker.
  2. To make the tomato glaze, mix the ketchup, xipister vinegar, tomato compote, chopped rosemary and Worcestershire sauce. Put aside for later.
  3. Next, prepare the salad. Blanch tapioca pearls for 4 minutes, drain and set aside to cool.
  4. Break up the seaweed and mix with chopped dill, finely chopped shallot, olive oil and season to taste. Combine with the tapioca pearl.
  5. To serve, thinly slice the meat and cover with the tomato glaze. Blowtorch the meat to melt the fat and achieve the barbecue effect.
  6. Serve with the salad and Johnnie Walker Black Label Highball. Et voila!

Johnnie Highball

Recipe information:

Serves: 1  |  Duration: 5 minutes  |  Difficulty: Easy

Ingredients:

  • 45ml Johnnie Walker Black Label whisky
  • 2-3 drops of barrel-aged bitters 180ml of tonic water (Fever Tree if possible)
  • Sprig of rosemary

Method:

  1. Add all the ingredients over ice in a highball glass.
  2. Lightly stir with a bar spoon to combine and garnish with a long sprig of rosemary.

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