Crispy Smoked Beef Cheek Pastrami Lumpia
Combine Jewish deli tradition with Filipino comfort food in these crispy beef cheek pastrami lumpia served with melted Swiss and honey mustard.
Crispy Smoked Beef Cheek Pastrami Lumpia
This recipe comes to us from Tony Ramirez (aka TFTI BBQ), culinary influencer, backyard pitmaster, and friend of Montana Knife Company.
24
168 hours
8 minutes
185
Filipino-American Fusion
Appetizer
These crispy beef cheek pastrami lumpia bring together two of my favorite culinary worlds: Jewish deli classics and Filipino comfort food.
I’ve been obsessed with beef cheek pastrami for years. The cut has more collagen than brisket, which means it breaks down into an impossibly tender meal after a long smoke.
One night, I had leftover beef cheek pastrami and a stack of lumpia wrappers in the fridge. The rest is history.
The week-long brine might seem like a commitment, but the payoff is worth it. You’ll end up with peppery, tender, and flavor-packed smoked beef cheek pastrami. Wrap it in a crispy shell with melted Swiss cheese, dip it in honey mustard, and you’ve got an appetizer that’ll disappear before you can say, “That’s money!”
Ingredients
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- 4–5 lbs. beef cheeks, trimmed with a sharp boning knife
- 1 1/2 gallons water
- 4–5 lbs. ice
- 3 cups kosher salt
- 1 1/2 cups white sugar
- 2 Tbsp. pink curing salt
- 1 whole head of garlic, cloves separated and smashed
- 1/4 cup pickling spice
- 1 Tbsp. coriander seeds
- 1 Tbsp. mustard seeds
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- 24 lumpia wrappers (found in the freezer section of most Asian grocery stores)
- 8 oz. Swiss cheese, sliced thin with a clean, sharp knife
- Olive oil (for binder)
- Your favorite SPG rub (salt, pepper, garlic)
- 2 cups beef broth
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- Peanut oil for frying
- Whole grain mustard
- Your favorite honey mustard sauce
Directions
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- Add the water, kosher salt, sugar, pink curing salt, garlic cloves, pickling spice, coriander seeds, and mustard seeds to a large pot. Heat over medium-low, stirring until the salts and sugars dissolve completely. Remove from heat.
- Pour the ice into a food-safe bucket or large container. Add the warm brine and stir until the ice melts and the liquid cools to below 40°F. A cold brine is non-negotiable for food safety.
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- Using a sharp boning knife, trim any excess fat or silver skin from your beef cheeks. Clean cuts here mean better seasoning penetration later.
- Submerge the beef cheeks in the cooled brine. Make sure they’re fully covered. Place a plate on top if needed to keep them submerged. Cover and refrigerate for five to seven days.
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- Remove the beef cheeks from the brine and pat them completely dry with paper towels. Rub with a light coating of olive oil, then season generously on all sides with your SPG rub.
- Insert a wireless meat thermometer into the thickest part of one beef cheek. Set your target temperature to 205°F.
- Fire up your smoker to 225–250°F. Place the beef cheeks directly on the grates and smoke for four to six hours until you’ve built a solid bark. Hickory or oak work great here.
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- Pour two cups of beef broth into a deep aluminum pan. Transfer your smoked beef cheek pastrami to the pan and cover tightly with foil.
- Return to the smoker and cook for another two to four hours until the internal temperature hits 205°F and a probe slides in like butter. The braising liquid keeps your beef cheek pastrami juicy without sacrificing that hard-earned bark.
- Let the beef cheek pastrami rest in the braising liquid for at least one hour before slicing.
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- Once your beef cheek pastrami has rested, use a sharp chef’s knife to slice it into thin strips. You want pieces small enough to roll easily but substantial enough to taste in every bite.
- Lay a lumpia wrapper on a clean surface with one corner pointing toward you. Place a few strips of beef cheek pastrami and a slice of Swiss cheese in the center. Fold the bottom corner over the filling, fold in the sides, and roll tightly toward the top corner. Dab water on the final corner to seal.
- Repeat until you’ve used all your filling. You should get about 24 beef cheek pastrami lumpia from this recipe.
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- Heat peanut oil in a heavy pot or Dutch oven to 350°F. Use a thermometer; consistent temperature is the difference between crispy and greasy.
- Working in batches of four to six, fry the beef cheek pastrami lumpia for one to two minutes, turning once, until golden brown on all sides. Transfer to a wire rack set over a sheet pan to drain.
- Serve hot with whole grain mustard and honey mustard for dipping.
