Executive Chef Victor Loy shows us that you need not use an expensive cut of beef to make an amazing dish. This beef burger/sandwich is so affordably priced, yet it was so amazingly good.
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The Westholme @true_westholme pastrami here had a smooth texture with lovely smoked scent. It was light, yet it was complemented and not overpowered by the pickled jalapeño and smoked cheddar.
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I was so curious about the pastrami that I had to ask Chef Victor how he achieved that smooth texture and light flavour unlike any other beef I've tried. So turns that he used the Westholme navel end brisket, brined for 3 days, then rubbed, and smoked for 4 hours, before being sous vide, and finally dried before putting it together in this sandwich between the fluffy brioche buns.
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