All Natural|Gluten Free|Local Canadian Ingredients

Corned Beef Sliders

Corned Beef Sliders

The pastrami in this recipe can easily be substituted with any other fillings: a burger, cold cuts, lobster, etc. 



Slider Bun

Dissolve the yeast in the warm milk. Add the sugar and honey and stir using the dough hook of a stand mixer. Gradually add the 1st measurement of flour. Mix until the sponge takes a smooth, paste-like consistency (2-3min). Cover and let rise in a warm place for 1 to 2 hours. This will develop flavour and whet the yeast's appetite.

Reserve one handful of the second measurement of flour. Mix the salt with the remaining flour from the second measurement and add this gradually to the sponge while, again, kneading with the stand mixer. Add the oil and continue kneading for 8-10 minutes, adjusting the consistency by adding the reserved flour as required to make a medium-stiff dough that is smooth and elastic.

Place the dough in a lightly oiled bowl. Turn to coat both sides and then cover with plastic wrap. Set aside to rise in a warm spot until doubled in volume. Once doubled knock back the dough by simply squishing it upon itself. Allow to rise again until doubled.

Divide the dough into 1 3/4 oz pieces. Roll these into balls for hamburger style buns or elongated cylinders for hotdog style buns. Place each bun on a parchment lined sheet pan. Preheat the oven to 400F. Allow the rolls to rise again for 10 minutes.

Brush the rolls with water and then sprinkle with poppy seeds or sesame seeds for garnish, if using. Bake in the oven for +/- 15 minutes or until dark golden brown.

Homemade Pastrami

Brining: Once the brine is cool place the brisket in the brine for at least 10 days. *This can be done for up to a month. Once done you can either smoke it or bake it.

Baking: When you have decided to stop brining, remove the brisket from the brine and pat dry. Rub with the oil-pepper-coriander mixture. Place on a wire rack inside of a roasting tray. Bake in a pre-heated 300F oven for 4 hours.

Smoking: You can smoke the brisket in a smoker for a different result. The same steps apply as in baking but you'll smoke with your favourite wood during the cooking phase. *Be sure to keep the smoker no hotter then 300F.

Storing: An unsliced chunk of pastrami can last in excess of two weeks if the fridge if kept dry with cheesecloth. So, cut the finished pastrami into chunks that your family can finish within two weeks. Place the chunks you want to store into individual freezer bags and freeze to enjoy later.

Serving the Slider

Slice pastrami super thin. Slice the buns and spread with Roothams Onion Roasted Garlic Jelly, add sliced pastrami and then top with carrot-fennel slaw. Serve on platters with two small containers of the jelly and the mustard for your guests to add to their liking.