Pastrami-⁠style Grilled Westholme Intercostals10 - 12 skewers • 30 minutes, plus marinating • pastrami

Pastrami-⁠style Grilled Westholme Intercostals

10 - 12 skewers • 30 minutes, plus marinating • pastrami
Mat Lindsay & O Tama CareyRECIPE BY
Mat Lindsay & O Tama Carey

Sydney chefs Mat Lindsay (Ester, Poly) and O Tama Carey (Lankan Filling Station) are leading lights in the Australian culinary world. Mat is known for his honest, flavourful fire-focused cooking and O Tama for her journey of discovery with Sri Lankan food.

Intercostals are taken from between the ribs and they respond really well to brining. The flavour is exceptional!

The grill-and-glaze approach we’ve used here also works really well on beef tongue: braise it till it’s tender, slice it thinly, and cook it quickly over the coals, slathering on the glaze as you go. We love this served with Tama’s celery salsa verde, below.

Recipe TC1 Right Story - pastrami-style-intercostals - featured asset


01 / 04
Waygu Intercostals

  • 1kg Westholme wagyu intercostals, trimmed of any sinew and scored

02 / 04
Pastrami Brine

  • 2L (4.2 pints) water

  • 100g (3.5 oz) salt

  • 80g (2.8 oz) caster sugar

  • 6 fresh bay leaves

  • 6 garlic cloves, crushed

  • 4 tbsp whole black peppercorns

  • 1 tbsp yellow mustard seeds

  • 4 tsp cloves

  • 4 tsp dried chilli flakes

03 / 04
Barbecue Glaze

  • 100ml (3.5 oz) HP sauce

  • 30g (1 oz) Worcestershire sauce

  • 2 tsp soy sauce (tamari is ideal)

  • 30g (1 oz) honey

  • 30g (1 oz) mustard

  • 2 tbsp sesame oil

  • 4 cloves garlic, minced

  • 1 tsp ginger minced

  • 1 tsp ground black pepper

  • 1 tsp dried chilli flakes

04 / 04
To Serve

  • Soft herbs

  • Julienned spring onion greens

  • Hot sauce

  • Pickles

  • Tallow flatbreads, to serve


Pastrami Brine

  1. In a large bowl or food-safe bucket, stir together all the ingredients until the salt and sugar are completely dissolved.

Barbecue Glaze

  1. In a large bowl, mix all the ingredients together until they’re completely combined.

pastrami-style-intercostals - Method
Wagyu Intercostals

  1. Place the intercostals in the brine, making sure they’re completely submerged, and leave them in the fridge overnight.

  2. Remove the intercostals from the brine, pat them dry, and let them sit uncovered in the fridge for at least an hour.

  3. Grill over charcoal (a medium fire is ideal), brushing with the barbecue glaze as you go, getting nice caramelisation and cooking the intercostal meat to a medium or medium rare. I don’t go too rare with these because there’s a lot of fat and connective tissue on the cut which needs to be cooked a little more. They don’t really need resting.

  4. Serve with soft herbs such as flat-leaf parsley, chives and chervil, julienned spring onion greens, tallow flatbreads (recipe above), Tama’s celery salsa verde (recipe below), pickles and hot sauce.

Final Dish
You may also like
Jing Las Vegas
Las Vegas
Kumi - Las Vegas
Las Vegas
Carversteak Las Vegas
Las Vegas