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Pastrami on rye is the best sandwich EVER! Make this and the rye bread also! Recipe 👇 Pastrami * 3.2 Kg Trimmed Brisket (flat or point side) Brine * 4 Litre water * 1 Tbsp (5g) Black Peppercorn * 1 Tbsp (5g) Whole Cloves * 1 Tbsp (5g) Coriander Seed * 1 Tbsp (5g) Mustard Seed * 1 Tbsp (5g) Chili seed (or chilli of your choice) * 1 Tbsp (5g) Ground Ginger * 2 Cinnamon sticks * 4 Bay Leafs * Head of garlic separated * Half nutmeg grated * 135g Brown Sugar * 170g Kosher Salt * 21g Curing salt (Prague Powder no 1) * 7 pounds ice Rub * 20g Black Pepper ground * 20g Coriander seed ground * 6g Cumin seed ground * 6g Fennel seed ground * 15g Brown sugar * 6g Onion Powder * 10g Garlic powder * 6g Smoked Paprika * 30-50g Dijon mustard Rye Bread Poolish * 55g Bread flour * 55g water * 2g Active Dry yeast Rye Bread * 175g Water lukewarm * 175g Milk lukewarm * 3g Active dry yeast * 140g Dark Rye Flour * 290g Bread Flour * 8g Salt Steps * Make brine by adding all the powdered spices, sugar, bay leafs and curing salt to 4L of water. Toast dry whole spices add to the stockpot. Bring everything to the boil. Stir until sugars dissolved. * Get a container big enough to fit all the ice in (see video). Pour brine over ice to cool down. Once cool add your brisket. Weigh it down. Cover container tightly so no air gets in. Refridgerate for 6 days. * After 6 days wash off the brine by soaking in fresh water for 5 mins. Pat dry and set aside on a tray. * Combine pastrami rub ingredients together. Brush mustard over beef. Sprinkle over the rub. * Smoke brisket in smoker set to 250F-121C for 5-6 hours or until internal temp is 150-155F /65-68C. * Make rye bread (optional). Full recipe on website www.parmavirk.com * Once pastrami is cooked transfer to tray with a wire rack. Add an inch of boiling water to the bottom, cover with foil lightly and cook in oven 325F-162C for 2 hours or until internal temp is 190-210F / 87-98C. Let it rest for 30 mins. * Once rested make an EPIC sando and smash!

Mangalitsa Pork is considered to be the best pork in the world in a lot of high end Michelin kitchens!! It's a premium product indeed and and in this video I'm going to show you how to make your own bacon! This is a great technique to know and a simple way make your own bacon! I’ve got a favour to ask! If you enjoy these videos, please could you check you've LIKED the video and SUBSCRIBED to the channel! That's a small way you can help me carry on doing this. Really appreciate all of you! 🙌🏽 🙏🏾 🔥 Join the website & Subscribe to my mailing list ➡️ https://www.parmavirk.com/

Bordelaise Sauce Bone marrow (long piece) 40g finely diced shallots 3 garlic cloves thinly sliced 2 sprigs Parsley, thyme tied up 8 Peppercorns crushed 40g Butter (unsalted, cold, diced) 350ml Beef stock 200ml Bordeaux wine (red) Soak bone marrow in ice water in the fridge for 4hrs. Drain. Bring a pan of salted water to the boil. Add bone marrow. When water is boiling again turn off heat. Leave marrow in water for 30 seconds. Then into an ice bath. Drain and cut out marrow. Dice. Pour wine into wide sauté pan. Add shallots, peppercorns and garlic Reduce by 1/3. Add herbs, beef stock. Reduce by half. Strain into small saucepan. Season. Whisk in butter in stages. Once sauce is glossy. Add marrow with sauce off the heat and serve.

Steak & Ale Pie 1.3 kg chuck roast cut chunky 1 large onion sliced 2 sticks celery diced 2 carrots diced Bunch of thyme 2 bay leafs 2 rashers bacon diced 500ml beef/chicken stock 350ml ale (your choice) Worcestershire sauce to taste 2 tbsp tomato puree 2 garlic cloves crushed 2 tbsp flour 1 tsp cornstarch slurry Salt & pepper to taste Hot water pastry 200ml water 150g lard 400g All purpose flour 100g Bread flour 1 tsp salt Coat beef in seasoned flour. Shake off excess and brown. Set aside and crisp up bacon. Fat with deglaze bottom. Set aside with beef. Add the veg, salt and garlic. Cook for 15 mins. Add Wooster sauce and flour. Cook out 2 mins. Then add tomato puree. Add ale and stock. Then add beef and bacon. Add herbs, bayleaf. Bring to boil. Cover and simmer for 2-3 hours. (Until beef is tender) Reserve some liquid 250 ml or so for gravy when done. Add cornstarch slurry to finished stew and check seasoning let cool. Make pastry as per video. Divide into 2/3 for bottom of pie and 1/3 for the lid. Line pie dish with bottom of pastry. Fill with cold filling. Egg wash rim. Put on the lid. Decorate if you want. Cook for 1hr20 at 390F/198C (or longer until done). Serve with mash and gravy.

Pistachio Tiramisu Coffee Mix 250ml Brewed coffee or espresso Amaretto to taste 1 tsp vanilla essence 1 tbsp sugar Pistachio butter 200g pistachio. Unsalted & roasted 43g powder sugar 2 tbsp water 1 tbsp Extra virgin olive oil Custard 6 large egg yolks 80g caster (fine) sugar Mascarpone mix 500g room temp mascarpone 200ml whipping cream Vanilla essence splash 12-18 Savoiardi (Lady fingers) Method Combine coffee mix set aside. Blend pistachios with sugar in a food processor for 2 minutes. Add water and oil, blending for 7 minutes. Whisk egg yolk with sugar over a double boiler for 6-8 minutes until thick. Set aside. Whip 200ml whipping cream with vanilla essence for 3 minutes. Set aside. Whisk 500g mascarpone with pistachio butter and custard for a few minutes. Fold in half of the whipped cream. Soak lady fingers in coffee mix for 3-5 seconds, then shake off excess. Assemble in a dish, adding half of the tiramisu mix, another layer of soaked lady fingers, and the rest of the tiramisu mix. Chill overnight. Cover with crushed pistachios and serve the next day.

This is the ultimate beef stew. The beef bourguignon is a french masterpiece. Here I pay homage to this recipe by using chef Thomas Keller and Joel Robuchon as inspiration to make a very refined stew indeed with my own little spin on things. I've been making this for years in pro kitchens and I wanted to share with you a piece of culinary history that you can make at home. So get a good bottle of pinot from Burgundy and LFG! I’ve got a favour to ask! If you enjoy these videos, please could you check you've LIKED the video and SUBSCRIBED to the channel! That's a small way you can help me carry on doing this. Really appreciate all of you! 🙌🏽 🙏🏾 🔥 Join the website & Subscribe to my mailing list ➡️ https://www.parmavirk.com/

This really is the Ultimate Steak & Ale pie. Reworking a british classic with a hot water crust pastry and super tender beef inside with a rich gravy! Perfect for this time of year when it's cold outside! Enjoy my friends! I’ve got a favour to ask! If you enjoy these videos, please could you check you've LIKED the video and SUBSCRIBED to the channel! That's a small way you can help me carry on doing this. Really appreciate all of you! 🙌🏽 🙏🏾 🔥 Join the website & Subscribe to my mailing list ➡️ https://www.parmavirk.com/