Vietnamese Roast Beef or Pastrami Rolls. Roast beef is just that: beef which has been roasted. It can be made from any of a variety of cuts, from lean rump roasts to fatty rib roasts, but the Pastrami is cured, like corned beef, often with a spice mixture heavy on the black pepper. Like corned beef, it's usually made from the brisket, which gives it.

Corned beef is usually juicier from being boiled, and is also saltier. Additionally, corned beef is generally sliced thinner than pastrami. Whereas corned beef is typically made from brisket, pastrami generally comes from the cow's navel. you can have Vietnamese Roast Beef or Pastrami Rolls using 11 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Vietnamese Roast Beef or Pastrami Rolls

You need 1 of large garlic clove (smashed).
Prepare 1 1/2 tbsp of brown sugar.
It's 1 tsp of green curry paste.
Prepare 2 tbsp of fresh lime juice.
It's 2 tbsp of Asian fish sauce.
It's 1/4 cup of chopped cilantro.
It's 1/4 cup of chopped mint.
It's 1/3 cup of mayonnaise.
It's 1/2 lb of deli roast beef or pastrami, thinly sliced and cut into 1/2-inch strips.
Prepare 24 of six-inch-round rice paper wrappers.
You need 4 cup of coleslaw mix (1 large carrot grated and 1/4 head of cabbage grated).

When you eat it, it's less stringy than corned beef tends to be. That said, pastrami can be made from brisket as well, which means in some cases, the difference between the two comes in the. The pastrami roast came out delicious and so tender. It was brown like a brisket not red like a pastrami!

Vietnamese Roast Beef or Pastrami Rolls step by step

In a mortar, pound the garlic to a paste with the brown sugar and green curry paste. Add the lime juice, fish sauce and 3 tablespoons of water. Stir in half of the cilantro and mint. In a small bowl, whisk the mayonnaise with 1 tablespoon of the green curry dipping sauce..
In a large bowl, toss the coleslaw mix with the roast beef and the remaining cilantro and mint..
Fill a pie plate with warm water. Dip 2 or 3 rice paper wrappers at a time in the water, then set them on a work surface to soften, about 1 minute. Spread a scant teaspoon of the curry mayonnaise on the bottom third of each wrapper and top with a scant 3 tablespoons of the roast beef filling. Roll the wrappers into tight cylinders, tucking in the sides as you go. Transfer the rolls to a plastic wrap–lined baking sheet and repeat with the remaining wrappers, curry mayonnaise and filling..
Just before serving, cut each roll in half and serve with the dipping sauce (cilantro and mint).

The roast didn't taste bad but it certainly wasn't pastrami nothing even close. Use this powerful combination to rub corned beef and smoke it for a quick make-at-home pastrami or use it as a flavor-punch rub on steaks or roasts. Using a meat mallet or rolling pin, crack seeds until all have been coarsely broken. Roast beef (also known as a roast): any cut of beef which is roasted in an oven. Corned beef: Beef that is first pickled in brine and then cooked by Pastrami and corned beef are the same thing.