Pastrami Beef Cheek Lumpia

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Prep Time: 5-7 Days | Cook Time: 4-6 hrs Ingredients

Prep Time: 5-7 Days | Cook Time: 4-6 hrs

Lumpia Wrappers
Swiss Cheese

𝘽𝙧𝙞𝙣𝙚:

1 1/2 gallons of water
4-5 lbs of ice
3 c of Kosher salt
1 1/2 c white sugar
2 tbsp pink curing salt
1 whole garlic, cloves
1/4 c pickling spice
1 tbsp coriander seeds
1 tbsp mustard seeds

Add brine mixture to a pot on medium/low heat and simmer till salts and sugars are dissolved
In a @thebriner bucket add ice and brine mixture to cool
Place beef cheeks in then into fridge and brine for a week
Remove from brine and pat dry
Used olive oil as a binder then season w/ SPG and insert your @meatermade wireless meat thermometer in and set temp to 205
Smoke at 225-250 till you form a good bark 4-6 hrs
Then in a pan pour in about 2cups of beef broth then place beef cheeks in and cover. Rack is optional I just tried a different method than I normally do to see if it made a difference to try and preserve the bark but it didn’t come out as juicy so mid way I removed the rack to let it braise.
Cook for another 2-4 hrs until internal temp was 205 or until probe tender. Then let rest for an hour.
Roll them up in Lumpia wrappers you find at most Asian markets and add some Swiss cheese
In my @hexclad pot w/ peanut oil at 350 degrees fry lumpia for 1-2 mins until golden brown
Serve w/ whole mustard grain and @melindasfoods Habanero Honey Mustard pepper sauce

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My Goal

To create cool, delicious and ideal Barbecue recipes that are actually worth recreating for yourself and your family. Fusions of my cultures and others into the world of Barbecue. My Mother inspired me by the Love she put into every single dish she made. With the power of Social Media I too hope to inspire people to step outside and into their own backyards to create Masterpieces of their own.

Pastrami Beef Cheek Lumpia

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