Bagel with spicy veal pastrami

Ingredients

Ingredients for the pastrami bagel

10 bagels
1000 g sliced pastrami
750 g Savoy coleslaw
250 g Bresc Chimichurri
250 g mayonnaise
3 onions
centre of 3 head lettuces
10 g Bresc Peperoncini marinati

For the pastrami

8 k veal breast
2,5 l water
250g salt
75 g brown sugar
8 g curing salt
125 g Bresc Chimichurri
20 g coarsely ground black pepper
13 g coriander seeds, crushed
13 g fennel seeds, crushed
250 g Bresc Chimichurri
50 g mustard

Savoy coleslaw

3 Savoy cabbages
50 g salt
125 g mayonnaise
60 g water
25 g Bresc Madras
25 g Bresc Ginger puree
50 g rice vinegar

Preparation method

For the pastrami, bring the water to the boil and dissolve the sugar and salt in it. Add the dry spices and allow to cool. Put it in a vacuum-sealed bag and add the veal breast. Vacuum and leave to cure for 3 to 4 days. Rinse the meat and dab to dry. Chill to dry for 1 to 2 days.
Spread the mustard and the chimichurri on the meat. Wrap the meat in foil and leave to marinate for 30 minutes. Preheat the smoker or barbecue at 110°C for smoking. Place the meat on it and cook until the core temperature reaches 55°C. Allow the meat to cool. Spread the mustard and herbs on the meat of necessary, then vacuum. Taste to see if it has enough flavour.
Chill the meat, then slice it thinly.
For the coleslaw, cut the cabbage using a slicer into extremely thin slices and then rub the salt into the strips of cabbage. Leave for a few hours for the flavours to develop. Stir it every now and then. Rinse the strips of cabbage and dry it. Mix the mayonnaise with the ginger, Madras, water and vinegar, then mix it all into the cabbage. Chill the mixture.
Stir the chimichurri into the mayonnaise. Chop the onion into rings and cut the bagels open. Spread the mayonnaise on the bagels and top them with lettuce, slices of meat, onion and the coleslaw.
Top it all off with the peperoncini and cream. Place the other half of the bagel on top.