Talk Of The Town


Recipe from Celebrity Chef Michael Mina of Bourbon Steak Nashville

Posted at 12:05 PM, Apr 25, 2019
and last updated 2019-04-25 13:05:27-04

Celebrity Chef Michael Mina shared a recipe for Pastrami-Spiced Beef Short Ribs from his Bourbon Steak restaurant. (see recipe below) Bourbon Steak Nashville is located in the JW Marriott hotel at 201 8th Avenue South, Nashville , TN 37203. For details or reservations, visit or call 629.208.8440.

Pastrami Short Rib Brine

20L Water
1750g Kosher Salt
210g Pink Salt
1125g Sugar
450g Dark Brown Sugar
300ml Honey
25ea Crushed Garlic Cloves
40g Pickling Spice

Method of Production (MOP):
1. Place all ingredients in a large pot bring to a boil and place in a large Lexan in the cooler uncovered to cool.

Pastrami Bine Pickling Spice

100g Black Peppercorn
100g Mustard Seeds
100g Coriander Seed
60g Crush red pepper flakes
40g Ground Mace
10g Crushed Cinnamon Sticks
120ea Broken Bay Leaves
30ea whole cloves
40g ground ginger

Method of Production (MOP):
1. Toast peppercorns, mustard seeds and coriander in a 350 degree for 5 to 8 minutes.
2. Let toasted spices cool.
3. Place all ingredients in a large bowl and mix together well.
4. Place spices in airtight container and store in dry place until ready to us.

Pastrami Spice Rub

900g Peppercorn, Black, Ground
900gCoriander, whole
900g Caraway Seeds, Whole
450g Paprika

Method of Production (MOP):
1. Gather your ingredients while a saute pan is heating over medium low heat.
2. Add the spices to the warm saute pan and toast the spices the spices until they are aromatic.
3. Grind the spices until they are fine.
4. Store in a cool and dry space covered in an air tight container.
Horseradish Potato Puree

2500g Potato “Pellets”
1000g Butter
825g Milk
40g Horseradish
TT Salt

Method of Production (MOP):

  1. Add the defrosted potato pellets to a small rondeau or pot.
  1. Add 1/3 of the milk and whisk in, continue to whisk till it begins to get hot.
  1. When the mix is hot and starting to get smooth add the butter in stages while whisking in to melt and emulsify.
  1. Alternate with the milk and butter and keep whisking to combine. Use a rubber spatula once in a while to make sure the sides and bottom are not burning.
  1. Once all the milk and butter is in season with salt and stir to dissolve. Taste and adjust if needed.
  1. Add the horseradish and season with a salt and mix in.

1000 Island Hollandaise

2ea Egg Yolk
340g Butter, Melted
50g Water
6g Water
10g Lemon Juice
33g Cornichons, Minced
27g Red Onion, Minced
4g Sciracha
80g Ketchup
17g Dijon

Method of Production (MOP):

  1. Fill a medium-sized sauce pot with an inch or two of water. bring to a boil.
  1. Put the 2 egg yolks in a medium metal bowl and place the bowl over the pot.
  1. Constantly whisk the yolks until they double in size.
  1. Remove from the double boiler and set on the table.
  1. While whisking, slowly pour the melted butter into the warm eggs.
  1. After all of the butter is whisked in and incorporated, add the warm water. Season with the salt.
  1. In a separate bowl, combine the lemon juice, cornichons, red onion, sriracha, ketchup, and Dijon.
  1. Fold this mix into the béarnaise.

Pastrami Braise Short Rib
5kg Prime Beef Long Bone Short Rib

Method of Production (MOP):

  1. Brine short ribs in pastrami brine for 3 days.
  1. Remove from pastrami brine, pat dry and rub with pastrami spice.
  1. Place each short rib in a cryo-vac bag and vacume seal.
  1. Place cro-vac short ribs in circulator at 185 degrees for 10 hours.
  1. Remove from water bath and place into a smoker at 180 degrees for 10 minutes.
  1. Remove from smoker and serve.

Pickled Mustard Seeds

120g Mustard Seeds, Yellow
50g Champagne Vinegar
50g Bearded Iris IPA
5g Kosher Salt

Method of Production (MOP):

1. Gently toast the mustard seeds in a small sauté pan.
2. Add the mustard seeds to a small sauce pan and add the rest of the ingredients to the pan and bring to a simmer.
3. Once the liquid has reduced to the point where the mustard seeds are almost dry pull from the heat and cover with plastic wrap. Allow too steep for thirty minutes and then place in a pint deli and refrigerate.