Every so often it feels appropriate to commit to a cooking project that borders on the slightly unreasonable. This lunch fell squarely into that category:  a home-cured pastrami brisket and a deconstructed Reuben, supported by some excellent canapés and a potato salad contribution from Steve Liebeskind.

It started weeks earlier, as most good pastrami projects do.

But first — the opening act.

The Canapés

Steve Liebeskind’s Pâté

Steve produced a pâté that disappeared rapidly. Precise details remain under Steve’s jurisdiction, though several attendees have expressed a strong interest in acquiring the recipe.

Pickled Herring on Rye

Another of Steve’s contributions: pickled herring on rye with sliced onion and sour cream.

Individually, these ingredients can be somewhat polarising. Together they form one of those combinations that makes complete sense once you taste it — salty, creamy, sharp and deeply satisfying.5-

Hour Potato Squares

Thin layers of potato were carefully stacked, compressed and slow-cooked for around fifteen hours until they formed a dense, sliceable slab.

The slab was cut into small squares and finished in rendered smoked brisket tallow, producing a crisp exterior with a soft interior. The result was a smoky, savoury one-bite preview of what was coming next.

The Main Event: A Deconstructed Reuben

The Reuben is one of the great deli sandwiches: pastrami, sauerkraut, Swiss cheese, Russian dressing and rye bread.

Rather than assembling it traditionally, each component was presented separately so guests could experience the elements individually — and in whatever proportions they preferred.

The Pastrami

The centerpiece was approximately 10 kilograms of brisket, using the point end only.

The point is the larger, fattier section of the brisket and produces a far more flavourful pastrami. It also shrinks dramatically during cooking — this one lost roughly 40% of its weight by the time it reached the table.

The Brine

The brisket was submerged in a curing brine for two weeks.

The brine contained coriander seeds / cloves / black pepper / mustard seeds / salt

The long curing time wasn’t accidental. Last year’s attempt used a 72-hour brine, which proved insufficient for a thick point cut. This time the goal was ensuring the cure penetrated fully to the center.

Desalination

After curing, the brisket was Drained and rinsed then  submerged in fresh water for 24 hours

This step pulls back excess salt while preserving the corned beef character, cured flavour and distinctive pink colour.

The Rueben is complete with a supporting cast and Paul , with some help from Steve Liebeskind, did not disappoint 

Once dried, the brisket received a coating of American mustard as a binder, followed by a traditional pastrami spice crust consisting largely of cracked black pepper , coriander , garlic powder , onion powder , salt

The brisket was smoked in an offset smoker until it reached an internal temperature of 60°C.. From there it was wrapped and finished in the oven until it reached 90°C, then rested.

On the day of service the whole brisket went into a sous vide bath early in the morning, bringing it gently back to a consistent 60°C so it could be sliced perfectly for lunch.

Sauerkraut

Two heads of finely sliced white cabbage were mixed with salt and caraway seeds.

No water was added. The salt draws liquid from the cabbage, creating its own brine.

The mixture fermented for about five weeks, during which natural fermentation converts the cabbage’s carbohydrates into lactic acid, producing the distinctive sour flavour.

Before serving, the sauerkraut was cooked and drained to soften the acidity and make it more suitable for plating alongside the pastrami.

Russian Dressing

The dressing started with a mayonnaise base, but with a twist.

Instead of ketchup, it used ajvar — a Balkan condiment made from roasted red capsicum. The result is a deeper, richer flavour and a bit more complexity.

The dressing also included diced sweet pickles / finely diced onion / generous horseradish / sharp mustard

No Rueben is complete without a supporting cast and Paul , with some help from Steve Liebeskind, did not disappoint 

Franken Mustard

A completely unplanned condiment that turned out surprisingly good:
a blend of hot English mustard, Dijon mustard and American mustard.

Born from indecision at the supermarket, it delivered both heat and complexity. Store-bought European pickles. Excellent crunch. No apologies.

Swiss Cheese Tuile

Swiss cheese was melted at high heat, then wrapped around a rolling pin while still pliable to form a crisp curved wafer.

Rye Crispbread

Made from a store-bought rye sourdough, pressed flat and toasted into a cracker. One triangular piece per serving.

Chives

Because everything looks better with a little green on top.

Potato Salad (Steve Liebeskind)

Steve also contributed a classic deli-style potato salad, served at the table for sharing.

It paired beautifully with the pastrami.

Effort , skill and talent all blended the elements to this marvelous offering by Paul