Chef Richard Chamberlain from Chamberlain's Steak & Chop House and Chamberlain's Fish Market shares a pastrami recipe with potato parsnip puree and a grain mustard sauce. He's the chef chair for the American Heart Association's Cotes due Coeur Gala on Saturday.
Prime Beef Pastrami
1 Uncooked pastrami beef brisket
Preheat oven to 225 degrees. Place on a sheet pan and cook for 4-6 hours or until brisket is tender.
Parsnip Potato Puree
3 pounds Yukon gold potatoes, peeled (cut into 1-inch pieces)
1-pound parsnips, peeled (cut into 1-inch pieces)
1 cup heavy cream, warmed
4 TBS. unsalted butter
Place parsnips and potatoes in a pot and cover with water. Bring to a simmer and cook until tender. Drain and pass thru a food mill. Add butter and cream and mix well. season with salt and keep warm.
Grain Mustard Sauce
2 TBS Dijon mustard
½ shallot, chopped
1 teaspoon chopped fresh dill
1 egg yolk
1 TBS fresh lemon juice
½ cup olive oil
3 TBS stone ground mustard
In a food processor, combine Dijon, shallot, egg yolk, dill and lemon juice. Start food processor and slowly drizzle in olive oil. Add stone ground mustard and pulse.
To plate, slice brisket against grain and place next to parsnip potato puree. Drizzle with grain mustard sauce and serve.