Beef Pastrami Recipes

Steps:

• Mix garlic and vegetable oil in a small bowl. Set aside for 1 hour.
• Preheat oven to 225 degrees F (110 degrees C).
• Combine black pepper, paprika, coriander, dry mustard, white pepper, and cayenne pepper in a large bowl. Set aside.
• Cover a baking sheet with a large sheet of heavy-duty aluminum foil. Coat aluminum foil with prepared garlic oil. Lay corned beef brisket on foil and brush with remaining garlic oil.
• Cover all sides of corned beef brisket completely with pepper mixture, reserving 1 to 2 tablespoons.
• With fat side of corned beef brisket up, wrap in the sheet of aluminum foil. Place wrapped corned beef on another sheet of aluminum foil with the seam and fat side down. Place double-wrapped corned beef on a third sheet of aluminum foil (seam down), and wrap again.
• Bake in the preheated oven for 6 hours.
• Remove pastrami from the oven and let cool to room temperature, about 3 hours.
• With pastrami still wrapped in aluminum foil, place in a freezer bag or other plastic bag and refrigerate for 8 to 10 hours.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Line a baking sheet with aluminum foil.
• Remove pastrami from refrigerator, unwrap, and place on the prepared baking sheet. Sprinkle top with 1 to 2 tablespoons of remaining pepper mixture.
• Place pastrami in the oven, 6 to 8 inches below broiler heat. Broil briefly to brown surface, about 3 to 4 minutes. Remove pastrami from the oven and slice thinly, about 1/8-inch slices.
• Heat a large skillet over low heat.
• Heat pastrami slices in the skillet with a few drops of water until fat begins to turn from white to translucent, about 5 minutes.

Steps:

• In a small mixing bowl combine the peppercorns, thyme, bay leaves, cloves, garlic and whole juniper berries.
• In a large saucepan over medium heat combine the water, brown sugar and salt.
• Bring to a boil.
• Stir to dissolve the sugar/salt mixture.
• Remove from heat and stir in the dry spice mixture.
• Steep for one hour.
• Place the brisket in a large freezer bag.
• Pour the brine into bag, press out air and seal.
• Refrigerate for 3 weeks, turning the brisket every three days, in my case when I think about it.
• Preheat your smoker.
• In a small bowl combine the crushed juniper berries and black pepper.
• Remove brisket from bag and discard brine.
• Lightly pat dry.
• Press firmly into one side of the meat 1/2 of the juniper/pepper mix.
• Turn and repeat.
• Place brisket in smoker and smoke for 4 hours.
• Remove from smoker and cool for 30 minutes.
• Place brisket in a large dutch oven.
• Cover with water and turn heat to medium high.
• Bring to a boil.
• Reduce heat to simmer, cooking for two hours.
• Remove from dutch oven and cool completely.
• At this point you can slice very thin and serve, or tightly wrap with plastic wrap, place in a freezer bag and refrigerate.

Steps:

• Preheat the broiler to High setting.
• In a saucepan, over medium heat, combine the broth, beer and Worcestershire sauce and bring to a boil, then reduce heat to low.
• Separate the slices of pastrami and drop each into the sauce, allowing the pastrami to heat through.
• Place open buns on an ungreased cookie sheet or half-sheet. Place pastrami slices on one side of the bun, (reserving the cooking sauce). Place cheese on the opposite side of the bun. Broil for 1 to 2 minutes until cheese melts.
• remove from broiler and spread mustard on pastrami.
• Serve, cut into pieces and with bowls of the sauce for dipping.