September 23, 2019

Warm Up Your Taste Buds This Fall with these Pastrami Recipes!

Back to school is here, and fall is just around the corner. With evenings just getting a tad bit chillier, the sun setting sooner as the days go by, hoodies being dusted off, and the smell of bonfires are in the air the time for comforting grub is upon us. You will be fueled and ready to go using our Vienna® Beef products (click here to shop) making these amped up but quick weeknight comfort meals that will satisfy any growing scholar!

 

PastRamen

  • 1 pkg instant ramen noodles, noodles only
  • 4 cups of your favorite broth
  • ½ lbs Vienna® Beef Montreal-Brand Smoked Pastrami Brisket, sliced thin
  • 1 Egg, soft boiled
  • ½ cup Vienna® Sauerkraut
  • 1 Vienna® Pickle spear, sliced thin
  • 1 small Red onion, sliced and pickled** Instructions below for pickling
  • 2 tsp, Vienna® Yellow mustard (optional)
  • ½ tsp Caraway seeds or mustard seeds, for garnish
  • Scallions for garnish, sliced
  • Salt to taste

You will need:
Small 2-quart pot
Colander
Serving bowls
Measuring spoons
Mixing bowl
Spatula or wooden spoon
Knife
Cutting board

Servings: Serves 2 people

Here’s what you’ll do:

Step 1. Cook Noodles.

Cook off the ramen noodles in a 2-quart pot with water until they are just soft but have a slight bite to them. Drain and separate noodles into two serving bowls.

Step 2. Warm broth and meat.

In the same pot, add broth and bring to a boil and drop in the sliced pastrami. Reduce to a simmer and cook until the pastrami is heated through.

Step 3. Assemble bowl.

Evenly divide the warmed pastrami and place on top of the prepared ramen noodles. Pour hot broth into each bowl. Slice and place one half of each soft-boiled egg to each bowl. Divide and add the sauerkraut, sliced pickle, and red onion. Garnish the top with a sprinkle of caraway seeds and sliced scallions.

Chef’s Note: Add a little dollop of Vienna® Yellow mustard to reel in a punch of flavor to your pastrami.

Step 4. Serve.

Serve with a big spoon and chopsticks.

**Quick pickling red onions.

Place thinly sliced onions into an airtight container and add enough brine from the Vienna® Pickle Spears to cover the onions completely. Cover and refrigerate for 1 hour minimum or overnight if preparing in advance. Drain the brine from the onions before serving and ENJOY!

Pastrami, Apple, & Cheddar Grilled Cheese

  • 2 slices Marble rye bread
  • 2 tbsp Butter, unsalted
  • 2 tbsp Vienna® Beef Dusseldorf Mustard
  • 2 thick-cut slices of Vienna® Beef Pastrami
  • 1 medium Granny Smith apple, sliced into thin wedges and grilled
  • 2 oz Cheddar, shredded

You will need:
8- inch skillet
Spatula
Knife

Servings:
1 sandwich

Here’s what you’ll do:

Step 1. Butter your bread.

Spread 1 tbsp of butter on each slice of bread.

Step 2. Assemble

In between the buttered bread, layer the sliced Vienna® Beef Pastrami, pre-grilled apple slices, Vienna® Beef Dusseldorf Mustard and shredded cheddar.

Step 3. Cook your grilled cheese.

Heat your skillet over medium heat. Add assembled sandwich and cook until golden brown. Flip sandwich over and cook until other side is golden, and cheese is completely melted.

Step 4. Serve.

Serve immediately.

**Chef’s Note: Serve with a pickle spear, homemade chips, apple slices, or your favorite soup.