@chefxiaoju1: Homemade Pastrami Focaccia Sandwich Recipe 自制帕斯雀牛肉佛卡夏三明治食谱 Make viral pastrami from scratch pair it with homemade focaccia for a rich satisfying sandwich 🥩Wet Brine for Pastrami（makes 1000g (2.2lb) beef brisket） Salt 83g (2.9oz) / Light brown sugar 57g (2oz) / Coriander seed 3g (0.1oz) / Mustard seed 5g (0.18oz) / Cloves 3 pieces / Bay leaves 3 pieces / Garlic cloves 3 pieces / Black pepper 2g (0.07oz) / Rosemary & thyme / Purified water 1.4L (5.9cup) / Ice cubes 1000g (2.2lb) 🧂Dry Rub for Pastrami Black peppercorn 4g (0.14oz) / Coriander seed 4g (0.14oz) / Mustard seed 4g (0.14oz) / Light brown sugar 9.5g (0.33oz) / Onion powder 4.5g (0.16oz) / Garlic powder 4.5g (0.16oz) / Smoked paprika 3g (0.1oz) 🍞Focaccia Ingredients Water / Active dry yeast / All purpose flour / Olive oil 👩‍🍳Steps 1 Ask the butcher for whole beef brisket trim off fat and silver skin 2 Boil wet brine spices except rosemary and thyme with 1L (4.2cup) water to dissolve 3 Pour spiced liquid into container add ice rosemary and thyme cool down then put in beef 4 Refrigerate 3–7 days flip beef every day 5 Take beef out pat dry blend dry rub into powder coat thinly rest 30 min in fridge 6 Bake at 120°C (248°F) for 30 min cover with foil add water on tray bake another 2 hours 7 Wrap beef with kitchen paper rest 1–2 hours before slicing 8 Mix water and yeast add flour stir well no kneading 9 Cover dough cold autolyse 30 min stretch and fold every 30 min repeat 3–4 times 10 Proof dough at room temp to 1.5x size grease tray put dough for second proof 11 Drizzle olive oil poke dough bake at 220°C (428°F) for around 20 min 12 Cut focaccia in half spread cream cheese or pesto add pastrami and vinaigrette assemble sandwich 自制帕斯雀牛肉佛卡夏三明治食谱 在家复刻爆火帕斯雀牛肉搭配免揉佛卡夏 一口沦陷的治愈三明治 🥩帕斯雀湿腌料（可做 1000g 牛胸口肉） 盐 83g / 黄砂糖 57g / 香菜籽 3g / 芥末籽 5g / 丁香 3 颗 / 香叶 3 片 / 蒜粒 3 个 / 黑胡椒 2g / 迷迭香 & 百里香 / 纯净水 1.4L / 冰块 1000g 🧂帕斯雀干腌料 黑胡椒粒 4g / 香菜籽 4g / 芥末籽 4g / 黄糖 9.5g / 洋葱粉 4.5g / 蒜粉 4.5g / 烟熏红辣椒粉 3g 🍞佛卡夏食材 清水 / 干酵母 / 高筋面粉 / 橄榄油 👩‍🍳制作步骤 1 找肉铺预留一整块牛胸口肉，修掉表面肥肉和筋膜 2 湿腌香料除迷迭香百里香以外，加 1L 清水煮开融化 3 香料水倒入容器，加冰块、迷迭香百里香，放凉后放入牛肉 4 冰箱冷藏浸泡 3–7 天，每天翻面 5 取出牛肉吸干表面水分，干腌料打成粉薄抹一层，冷藏静置 30 分钟 6 烤箱 120 度先烤 30 分钟，表面盖锡纸，烤盘加水继续烤 2 小时 7 烤好牛肉用厨房纸包住，静置 1–2 小时再切片 8 清水和酵母混合，加入面粉搅匀，全程不用手揉 9 盖好放冰箱水合 30 分钟，每隔 30 分钟拉伸折叠，重复 3–4 次 10 室温发酵至 1.5 倍大，烤盘抹油放入面团二次发酵 11 表面淋橄榄油戳洞，烤箱 220 度烤约 20 分钟 12 佛卡夏对半切开，抹奶油奶酪或者青酱，放上帕斯雀牛肉、油醋汁组装三明治 #Pastrami #Focaccia #SandwichRecipe #HomemadeFood #Baking #HomeCooking #Foodie #ArtisanFood #BreadMaking #EasyRecipe #帕斯雀牛肉

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Sunday 01 November 2026 15:55:00 GMT