BEEF PASTRAMI
Since there are so many smokers on the market these days-follow the directions for your smoker using this recipe-it's outstanding!
Provided by Diana Adcock
Categories Meat
Time P22DT6h
Yield 4 pounds
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1989.5, Fat 151.4, SaturatedFat 60.9, Cholesterol 413.9, Sodium 21618.2, Carbohydrate 56, Fiber 5.8, Sugar 39.9, Protein 98.7
CORNED BEEF
For flavorful, tender meat, make Alton Brown's Corned Beef recipe from Good Eats on Food Network by beginning the salt-curing process 10 days ahead of cooking.
Provided by Alton Brown
Categories main-dish
Time P10DT3h20m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
- After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.
HOME-CURED BRISKET (CORNED BEEF)
I love to try things from "scratch". This recipe also gave me the opportunity to lower the salt and not add nitrates as store-boughts do. Originally came from Cook's Illustrated, but OF COURSE I had to add a few things!
Provided by bkrsdtr
Categories Meat
Time P5DT15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Take the brisket and pierce it with a knife or tenderizer. Do each side at least 15x. Place brisket in 1 gallon plastic baggie.
- Mix all other ingredients together in a bowl or 2 cup measuring cup.
- Reaching inside baggie, sprinkle 1/2 the mixture over the brisket. Turn baggie over and repeat, sprinkling the other side. Seal the baggie after expressing as much air as possible.
- Place the bagged brisket in a dish large enough to hold it. It must then be weighted. You can use some cans from the pantry. I used 2 fairly heavy casserole dishes that nested, and placed the second on top of the brisket.
- Put the dish with the brisket in the refrigerator. I used bottom shelf in the back as it is the coldest spot. The brisket should be turned over 1x each day for at least 5 days, and no longer than 7 days.
- Rinse before using. I gave my brisket a cold-water bath while preparing the other ingredients for a traditional New England boiled dinner.
- This recipe is only for curing the beef. When I cooked this cured beef, I simmered it for at least 3 hours, then moved it to a casserole with a cup of broth ladled over it and let it rest for 20-30 minutes before slicing across the grain.
Nutrition Facts : Calories 1235.7, Fat 101.2, SaturatedFat 40.7, Cholesterol 275.9, Sodium 9682.8, Carbohydrate 14, Fiber 5.8, Sugar 0.3, Protein 66.4
PRIMETIME PASTRAMI
Provided by Guy Fieri
Categories main-dish
Time P5DT8h30m
Yield 10 to 12 servings
Number Of Ingredients 22
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.
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- To make the brine, fill a medium to large stockpot with 3 quarts water. Add the kosher and pink salts, granulated and brown sugars, honey, pickling spice, coriander and mustard seeds, and garlic. Bring to a boil over high heat, stirring often to fully dissolve the salt and sugar in the water. Immediately remove the pot from the heat once the brine boils.Add 3 quarts ice cold water to a 2-gallon or larger food-safe container that will fit in your refrigerator. Pour the brine into the container and place the container, uncovered, in the refrigerator until completely cool. We divided the brine evenly between two separate containers so that it would fit in the refrigerator.
- Submerge the brisket in the cooled brine.Allow the brisket to brine in the refrigerator for 5 days, flipping it daily top to bottom and stirring the brine. Make sure that if any of the brisket sides are touching one another you regularly turn them away from each other to expose all of the sides to the brine.
HOUSE-CURED PASTRAMI | SMOKED PASTRAMI AT HOME ...
From barbecuebible.com
Estimated Reading Time 3 mins
- Rinse off the brisket under cold running water and drain. Trim the fat so a 1/4- to 1/2-inch thick layer remains.
- Make the brine: Place 2 quarts of water, the salt, and pink salt in a stockpot and bring to a boil over medium-high heat; whisk until the salt crystals are dissolved.
- Brine the brisket for 5 days in the refrigerator, turning it once a day. Remove the meat and discard the brine. Make a new batch of brine as per the directions above.
- Meanwhile, the last day, make the rub: Place the peppercorns, coriander seeds, mustard seeds, brown sugar, and ginger in a food processor and grind to a coarse powder, running the machine in short bursts.
- Drain the brisket, rinse under cold water, and blot dry with paper towels. (Discard the brine.) Place it in a roasting pan and thickly crust it on both sides with the spice rub.
- Set up your smoker according to the manufacturer’s instructions and preheat to 225 degrees. Add the wood as specified by the manufacturer.
- Place the pastrami fat side up in the smoker. Smoke the brisket until crusty and black on the outside and cooked to about 175 degrees inside, 8 hours.
- Wrap the pastrami in non-plastic lined butcher paper. Continue smoking until the internal temperature is 195 degrees and the meat is tender enough to pierce with a gloved finger or wooden spoon handle, 2 to 4 hours more.
- Transfer the wrapped pastrami to an insulated cooler and let rest for at least 1 hour. Slice crosswise for serving. You don’t really need a sauce or condiment, but I wouldn’t say no to some horseradish mustard.
HOW TO CURE YOUR OWN PASTRAMI - FOOD REPUBLIC
From foodrepublic.com
Servings 1Estimated Reading Time 2 mins
- In a brining tub, combine the water, salt, sugar, and Insta Cure. Mash the garlic cloves and crush the pickling spice and add to the brine solution.
- Weigh the brisket and inject the brisket with brine equal to about 10 percent of its weight.
- Place the brisket in the brining tub and use a plate or rack to keep it completely below the surface.
- After 3 days, remove the brisket from the brine and soak it in warm water for 30 minutes. Drain and dry the brisket.
- Grind the coriander and peppercorns to medium-fine in a spice grinder. Rub the spices over the surface of the brisket on all sides.
- Hot-smoke the brisket at 185°F/85°C to an internal temperature of 155° to 160°F/68° to 71°C. The smoke intensity should be about medium; you do not want it to be too strong.
- To finish the pastrami, simmer in water until tender, about 2 hours. It may also be cooled, wrapped, and refrigerated for up to 2 weeks. To reheat the brisket, place it in water or stock and reheat to an internal temperature of 165°F/74°C.
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