Goose Pastrami Sandwich

This sandwich is a great introduction for somebody who might not be familiar with using goose (and doesn’t yet know how much they like it)! A simple recipe and easy process with fairly quick turn around time to cure and smoke the goose, you’ll be enjoying this balanced and surprising light sandwich in no time. It’s worth the wait!

For The Goose Pastrami 

Goose Cure

¼ Cup      Kosher Salt

2 grams Instacure no.1 

¼ cup      Brown Sugar

3 Tbsp    Ground Black Pepper

1 tsp        Smoked Paprika

2 tsp       Granulated Garlic

1 tsp        Ground Coriander

1 Tbsp   Dry Thyme

Toss all in a small bowl to combine 

Rub 4 skinless goose breasts with the cure and place in a ziplock bag

Refrigerate for 3 days flipping the bag once a day

Rinse the goose breasts under cold water, soak fully submerged for 45 minutes

Remove from water, pat dry with paper towels

Spice Rub

2 Tbsp   Black Pepper Corns

1 Tbsp    Coriander Seeds

1 tsp       Yellow Mustard Seeds 

2 Tsp     Ground Black Pepper

1 tsp      Ground Coriander 

¼ tsp     Ground Mustard Powder

1 Tbsp   Brown Sugar

1 tsp      Chili Flake

1 Tbsp   Smoked Paprika

1 Tbsp   Granulated Garlic 

2 tsp     Granulated Onion 

Process:

In a ziplock bag combine the whole black peppercorns, coriander seeds and mustard seeds

Using a skillet or rolling pin crush the seeds to coarsely crack them 

Combine cracked seeds with remaining ingredients, tossing to combine

Rub goose breasts with the spice mixture pressing to make sure the mixture covers the meat completely

Smoke cured breasts at 225°f for 2-3 hours until they reach 150f internal temperature

For The Pastrami Sandwich

Pickled Onion

1 each    Onion (shaved thin) 

1 cup      Red Wine Vinegar

1 cup      Water

½ cup     Sugar

In a pot combine vinegar, water and sugar, bring to a boil, pour over onions, let cool to room temperature

Texas Toast

1 loaf Thick Sliced Italian Bread

2 each   Garlic Cloves (minced)

4 Tbsp    Butter 

2 sprigs  Parsley (minced)

small pinch  Salt

Heat butter until foaming, add garlic, cook for 3 minutes until fragrant and lightly browned, stir in parsley

Brush or dip sliced bread to lightly coat, toast until lightly browned and crisp

Carrot Slaw

1 cup     Carrots (shredded)

1 tsp      Dijon Mustard

3 Tbsp  Olive Oil

1 Tbsp   Red Wine Vinegar

small    pinch  Sugar

¼ tsp     Ground Black Pepper

  Salt to taste

Toss all to combine

Assembly:

Layer slaw on the bottom, top with shaved goose pastrami (full disclosure I used a commercial meat slicer to cut the goose pastrami used in the photo), top with pickled onion, a drizzle of horseradish sauce and a couple dollops of whole grain mustard. You can also warm the pastrami in a skillet with a little knob of butter or splash of oil and melt swiss cheese into the pastrami