PASTRAMI ROAST

image MAKES 1 ROAST, ABOUT 8 SERVINGS

WHILE WE HAVE A FEW ROAST recipes in the book, this is probably my favorite for grilling and my go-to to slice up for sandwiches. Rather than cooking it in salt water (as we do with our other roasts), here we create a flavored brine that uses sauerkraut juice and corning spices (the spices you use to make corned beef) to get that smoky pastrami flavor. You can pull the Pastrami Roast out in the morning to make bacon by thinly slicing it and baking it in the oven until it gets nice and crisp. Then come lunchtime, it’s all about the Burnt Ends Biscuit Sandwich (here).

DRY MIXTURE

2⅓ cups vital wheat gluten

¼ cup garbanzo flour

VEGETABLES

¼ cup coconut oil

2 onions, minced

¼ cup sun-dried tomatoes, chopped, soaked in hot water for 5 minutes

¼ cup sauerkraut, minced

6 cloves garlic, minced

2 tablespoons vegan chicken base

2 teaspoons sea salt

2 teaspoons caraway seeds

2 bay leaves

LIQUID INGREDIENTS

½ cup tomato sauce

1¼ cups vegan vegetable stock, cold

¼ cup red wine

¼ cup tamari or soy sauce

1 tablespoon sesame oil

COOKING LIQUID

3 quarts water

1½ tablespoons sea salt

1 cup liquid from the sauerkraut jar

1 cup cider vinegar

1 tablespoon coriander seeds

4 bay leaves

1 tablespoon mustard seeds

2 teaspoons black peppercorns

2 teaspoons whole cloves

1 teaspoon allspice berries

RUB

2 teaspoons Chinese five-spice powder

1 tablespoon freshly ground black pepper

1 teaspoon dried ginger

2 teaspoons smoked paprika

EQUIPMENT

1 (24 x 18-inch) piece cheesecloth, folded in half to make a 12 x 18-inch piece

Safflower or canola oil spray

48 inches butcher’s twine

1. Whisk the dry ingredients together in a large bowl.

2. In a skillet over medium heat, heat the coconut oil and add all the vegetable ingredients. Sauté for 20 minutes, stirring occasionally. Remove from the heat, discard the bay leaves, and cool in the fridge.

3. Combine the liquid ingredients in a large bowl and add the cooled vegetable mixture; mix together. Pour the liquid into the bowl of dry ingredients and stir together with a large spoon, then knead it lightly with your hands. The dough will be soft.

4. Combine the water and salt in a large stockpot, and bring to a boil.

5. Lay out the cheesecloth on a clean board and spray with oil. Form the dough into a roast shape and place it on one end of the cheesecloth. Roll up the roast in the cheesecloth, keeping it roast-shaped. Cut two pieces of twine, one about 10 inches long, the other 18 inches. Twist one end of the cheesecloth to make it tight against the roast, and using the 10-inch piece of string, tie this off with a double knot. Push in the roast on the untied end, and twist the cheesecloth until the roast is snug. Tie this off, using the 18-inch piece of string, with a double knot, tying off a loop at the end to use as a handle. Tie the roast with the remaining 20 inches of string at four equidistant intervals down the roast, using a slipknot (see How to Tie a Roast photos, here).

6. In a small pan over medium-low heat, slowly toast the cooking liquid spices; this should take 4 to 5 minutes. The spices will become fragrant. Add the spices to the cooking liquid. Bring to a boil.

7. Holding the tied end of the roast, gently lower it into the boiling water, adjusting the heat to keep the water at an aggressive simmer. Cover and simmer for 1½ hours, or until internally it reads 180°F on an instant-read thermometer, turning over halfway through the cooking process. Remove from the liquid and allow to cool at room temperature.

8. Combine the rub spices.

9. When the roast is cool enough to handle, remove the cheesecloth and rub the roast with spices.

10. Serve right away or finish cooling in the fridge. Wrap tightly in plastic wrap when fully cooled. The roast is ready to eat, and can be sliced thin for sandwiches, roasted with vegetables, or incorporated in the recipes in this book or your own favorites.