Sous Vide Short Rib Pastrami Recipe

Ingredients

• 400 g Kosher salt
• 170 g brown sugar
• 1 1/2 gallons water
• 8 g Prague Powder #1
• 30 g yellow mustard seed, toasted
• 30 g coriander seed, toasted and crushed
• 90 g black pepper, toasted and crushed
• 4 bay leaves, crushed
• 2 whole 4-bone beef short rib plates
• 8 brined bone-in short ribs
• 2 lbs. cherry or other hardwood chunks or chips, soaked
• 280 g red tomato
• 100 g black sesame seeds
• 1 cup rendered beef fat
• 168 g dried guajillo chiles, stemmed, seeded and torn into large, flat pieces
• 84 g dried ancho chiles, stemmed, seeded and torn into large, flat pieces
• 84 g dried mulato chiles, stemmed, seeded and torn into large, flat pieces
• 35 g garlic cloves, peeled
• 32 g skinned almonds
• 32 g skinned hazelnuts
• 32 g pine nuts
• 50 g brown figs
• 50 g Medjool dates
• 1 whole canela stick
• 1 whole ripe plantain
• 4 g whole black peppercorns
• 2 whole star anise
• 4 corn tortillas
• 2 oz dark chocolate
• 2 1/2 quarts beef broth
• 38 g sea salt
• 70 g piloncillo, grated
• 4 large Kennebec potatoes
• 8 fl oz chicken stock
• 120 grams European butter
• 3 g sea salt
• 8 sous vide short ribs, bone-in
• 16 fl oz mole xico
• 2 g toasted white sesame seeds
• 2 bunches purslane
• 2 fl oz walnut oil
• Salt
• pepper