Beefpastrami Recipes

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:

• 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:

• Prepare the steaks: Pulse the coriander seeds, peppercorns and mustard seeds in a spice grinder until coarsely ground. Transfer to a small bowl and add the brown sugar, paprika, garlic powder and allspice; mix until evenly combined. Season the steaks all over with salt and pepper, then rub with the vegetable oil. Rub the steaks on both sides with the spice mixture, pressing to adhere. Let sit at room temperature, 30 minutes.
• Meanwhile, preheat a grill to medium high. Lightly oil the grates.
• Make the mustard butter: Stir the butter in a small bowl until smooth. Mix in the mustard, parsley, chives, 1/4 teaspoon salt and a few grinds of pepper.
• Grill the steaks until well marked, 4 to 5 minutes. Rotate the steaks 90 degrees, moving them around as needed to prevent flare-ups, and cook until crosshatch grill marks form, 4 to 5 more minutes. Flip the steaks and cook 4 to 5 minutes, then rotate 90 degrees and cook 4 to 5 more minutes, or until a thermometer inserted sideways into the center of the steaks registers 125 degrees F for medium rare. Transfer the steaks to a cutting board and let rest at least 5 minutes. Serve with the mustard butter.

Steps:

• Heat a flattop grill or pan on medium heat. Butter one side of each slice of bread. Set the buttered side of bread on the flattop. Add provolone to one slice and Swiss to the other slice. Grill until bread is toasted and cheese has melted, approximately 5 minutes, then remove from the flattop. Meanwhile, place pastrami on the flattop in a pile and the sauerkraut on the flattop in a separate pile. Grill both until warm, 1 1/2 to 2 minutes, then flip and warm the other side. Add mayonnaise to both pieces of bread, then add mustard to one half. Place half the pastrami on one slice and the other half on the other slice. Add sauerkraut to one half and flip the other slice on top. Cut sandwich in half and enjoy!

Steps:

• Trim the beef.
• Combine the salt, pepper, sugar, ginger, garlic, and coriander.
• Working on a clean, nonporous surface, rub the seasoning mixture into all surfaces of the beef.
• Place the beef with all the seasonings into a heavy:-duty sealable plastic bag.
• Expel the excess air, and carefully tie and seal the bag.
• Put the bag in the cooler.
• Rotate and lightly massage the sealed bag at least once a day for 12 days.
• SMOKING Preheat the smoker to 650F (180C). Adjust the dampers to wide open.
• Remove the beef from the plastic bag.
• Using a trussing needle and strong cord, provide a secure loop to hang the meat on a smoke stick.
• Place into the smoker Allow to air dry with no smoke for a full 24 hours.
• Remove the meat from the smoker and cover loosely.
• Set the temperature at 1'3()0F (540C) with the dampers wide open.
• Return the meat to the smoker and hold at this setting for 2 hours.
• Adjust the dampers to one-half open.
• Monitor the temperature and raise the tempera ture gradually over the next several hours.
• Remove the pastrami when its internal temperature reaches 1200F (490C). Do not shower with cold water.
• Apply a finishing rub of cracked pepper.
• Cool quickly and wrap tightly.
• Refrigerate for 2 days before using.
• To cook, unwrap the chilled pastrami and place in a large quantity of white beef stock.
• Bring quickly to a full boil, reduce the heat, and simmer for 2 or more hours until tender.
• Store the pastrami tightly wrapped and well-chilled at all times.

Steps:

• Simmer pastrami in broth until hot.
• Divide meat among bread, using 4 ounces for smaller sandwich, and 8 ounces for large.
• Add cheese, mustard, pickles, and onions to taste.
• Grill sandwich until toasty and crisp if desired.
• Serve warm with chips if desired.

Steps:

• For the brine: In a large stockpot, add half of the water, the brown sugar, kosher salt, curing salt, coriander seeds, mustard seeds, fennel seeds, juniper berries, chile flakes, bay leaves, cloves, cinnamon and star anise and bring to a boil. Then simmer for 30 minutes. Add the remaining water with some ice to chill the brine.
• For the rub: Grind the peppercorns, coriander and juniper until crushed but still a little chunky. Add to a mixing bowl. Add the salt, brown sugar, chile flakes and granulated garlic and stir to combine.
• For the pastrami: First, clean all the fat off the brisket including the "V" between the two muscles, then follow the fat between the two muscles and separate them making a flat and a cap.
• Transfer the brine to a large hotel pan or roasting pan. Add the brisket and refrigerate at least 5 days and no more than 10 days. Make sure the brisket is stirred once a day to get an evenly brined brisket.
• After a minimum of 5 days, prepare a smoker for 225 degrees F.
• Remove the pastrami, rinse it and blot dry with paper towels. Thoroughly rub the brined brisket with the pastrami rub. Place in smoker and cook for 8 hours until the internal temperature reaches 210 degrees F on an instant-read thermometer.