A healthier take on the hot dog bowl featuring hot dog–flavored pastrami brisket served over wheat berries with dilled cucumber salad and marinated cherry tomatoes.
Low-cal
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Adapted from a video by Binging with Babish
Tim Robinson’s Hot Dog Bowl from Detroiters | Binging with Babish
Ballpark yellow mustardFor coating the meat~3 tbspest.
Black peppercornsLightly cracked3 tbsp
Coriander seedsLightly cracked1 tbsp
Brown sugar2 tbsp
Sweet paprika1 tbsp
Onion powder1 tbsp
Garlic powder2 tsp
Small cucumbers3
Fresh dillHandful, roughly chopped~3 tbspest.
Garlic clove1
Yellow mustard seedsLightly cracked1 tsp
White vinegar1 tbsp
Extra virgin olive oil2 tsp
Cherry tomatoesOne pint1
White vinegar1½ tbsp
Extra virgin olive oil¼ cups
Dijon mustard1 tsp
Garlic cloveCrushed1
Granulated sugar1 tsp
Celery salt1/8 tsp
Ground allspice0.06 tsp
Ground cloves0.06 tsp
Red onionThinly sliced~½ cupest.
Wheat berriesCooked per manufacturer instructions until pleasantly al dente~1½ cupsest.
Kosher saltPinch, for seasoning wheat berries~1 tspest.
Black pepperFreshly ground, for seasoning wheat berries~¼ tspest.
Olive oilLight drizzle over wheat berries~1 tbspest.
Steps
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1
Prepare the curing liquid by combining kosher salt, pink curing salt, granulated sugar, bay leaves, sweet paprika, allspice berries, coriander seeds, black and white peppercorns, dried onion flakes, mustard seeds, and crushed garlic. Add distilled water and stir until combined.
2
Place the brisket in a container and cover with the curing liquid. Refrigerate for 6 days until properly cured.
3
Pat the cured brisket thoroughly dry and seal it in a vacuum bag. Cook in a 180°F water bath for 12 hours.
4
Remove the brisket from the water bath and pat it dry. Coat the entire surface evenly with yellow mustard.
5
Combine lightly cracked black peppercorns, coriander seeds, brown sugar, sweet paprika, onion powder, and garlic powder. Sprinkle this spice mixture generously over the mustard-coated meat, ensuring complete coverage.
6
Place the spiced brisket in a 225°F smoker and smoke for 2 to 4 hours until it reaches an internal temperature of 195°F at its thickest point.
7
While the brisket smokes, prepare the dilled cucumber salad. Slice 3 small cucumbers into 1-inch rounds and lightly smash them vertically until split. Toss with kosher salt in a colander over a bowl and let drain for 15 minutes.
8
Make the dressing by combining crushed garlic, lightly cracked yellow mustard seeds, white vinegar, extra virgin olive oil, and roughly chopped fresh dill. Whisk gently.
9
Discard the accumulated cucumber liquid. Pour the dill dressing over the drained cucumbers and toss to combine. Taste and adjust seasoning as needed.
10
Prepare the marinated cherry tomatoes by quartering 1 pint of them. For the marinade, combine white vinegar, extra virgin olive oil, Dijon mustard, crushed garlic, sugar, celery salt, ground allspice, and ground cloves.
11
Whisk the marinade until thick and glossy. Add the quartered tomatoes and thinly sliced red onion, toss to combine, and taste for seasoning. Allow to marinate for 4 to 6 hours, ideally overnight.
12
Cook the wheat berries according to package instructions until pleasantly al dente. Drain and season simply with kosher salt, freshly ground black pepper, and a light drizzle of olive oil. Serve hot, cold, or at room temperature.
13
Remove the brisket from the smoker and rest under foil for at least 20 minutes (ideally 2 hours). Slice into 1/4-inch thick slabs using a sharp knife.
14
To assemble the bowl, create a bed of cooked wheat berries. Add small portions of the dilled cucumber salad and marinated cherry tomatoes, and top with a generous serving of sliced hot dog pastrami. Serve immediately.
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