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.
PASTRAMI BRAIDS
My dear friend made these yummy treats for us girls the other night. She wrote down the recipe for us and I decieded to share with you.
Provided by mommyoffour
Categories Pork
Time 36m
Yield 4 braids, 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 375.
- Unroll dough and separate into 4 rectangles.
- Place on ungreased cookie sheet.
- Press into 6x4 inch rectangle, firmly pressing perforations to seal.
- Spread mustard lengthwise down center of each rectangle in 1 1/2 inch strip.
- Top each with pastrami and cheese.
- On long sides of each rectangle, make 7 cuts at an angle and about 3/4 inch apart almost to edge of filling.
- For braided appearance, fold strips of dough at an angle halfway across filling with ends of strips slightly overlapping, alternating from side to side.
- Brush tops with egg.
- Sprinkle with poppy seeds.
- Bake 11-16 minutes.
- Immediately remove from cookie sheet.
- Serve warm.
Nutrition Facts : Calories 343, Fat 14.5, SaturatedFat 6.9, Cholesterol 125.1, Sodium 682.3, Carbohydrate 31.6, Fiber 2.3, Sugar 3.1, Protein 20.7
EASY HOMEMADE PASTRAMI
Great pastrami is not the easiest thing to find west of the Catskills, so a few years ago I embarked on a mission to find a way to turn the common corned beef into something similar. My goal was to come up with a reasonable substitute that could be done in less than a day at home, without a smoker, or any other special equipment. Impossible? No!
Provided by Chef John
Categories Main Dish Recipes Beef Corned Beef Recipes
Time 15h45m
Yield 1
Number Of Ingredients 9
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.
Nutrition Facts : Calories 4709.2 calories, Carbohydrate 32.6 g, Cholesterol 979.8 mg, Fat 383.9 g, Fiber 14.5 g, Protein 273.2 g, SaturatedFat 103.4 g, Sodium 22099.4 mg, Sugar 1.7 g
More about "pastrami braids recipes"
NEAL'S DELI SMOKY PASTRAMI RECIPE - FOOD & WINE
From foodandwine.com
5/5 Category Dinner, LunchCuisine Eastern EuropeanTotal Time 128 hrs
- In a large pot, combine the water with the kosher salt, granulated and brown sugars, pink salt, pickling spice, mustard seeds and garlic. Cook over moderately high heat, stirring occasionally, until the salts and sugars have dissolved. Pour the brine into a large bowl and let cool, then refrigerate until chilled.
- Using a metal skewer, poke holes all over the brisket. Pour the brine into a large roasting pan. Add the brisket and cover the pan with plastic wrap. Weigh the brisket down with heavy plates to keep it submerged in the brine and refrigerate. Let the brisket cure for 5 days, turning it once a day.
- Remove the brisket from the brine and pat dry with paper towels. Place the brisket fat side up on a rack set on a rimmed baking sheet. Refrigerate, uncovered, for 24 hours.
- Bring the brisket to room temperature. Light the grill, using about 50 charcoal briquettes. Soak the hardwood chips in water for 30 minutes. In a spice grinder, coarsely grind the peppercorns with the coriander seeds. Cover the fat side of the brisket with the peppercorn-coriander mixture.
7 PASTRAMI RECIPES THAT PUT YOUR DELI MEAT TO WORK
From tasteofhome.com
Author Nicole DosterEstimated Reading Time 2 mins
EASY HOMEMADE PASTRAMI (NO SMOKER) | RECIPETIN EATS
From recipetineats.com
10 BEST PASTRAMI RECIPES (+ EASY MEAL IDEAS) - INSANELY …
From insanelygoodrecipes.com
FRENCH DIP PASTRAMI SANDWICH RECIPE
From natashaskitchen.com
CLASSIC PASTRAMI SANDWICH RECIPE - PETITE GOURMETS
From petitegourmets.com
HOMEMADE PASTRAMI - HEY GRILL, HEY
From heygrillhey.com
PASTRAMI BRINE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
KOSHER RECIPE: PASTRAMI PUFF PASTRY BRAID - ALBERTA …
From albertajewishnews.com
PASTRAMI PUFF PASTRY BRAID RECIPE | THE NOSHER - PINTEREST
From pinterest.ca
SMOKED BRISKET PASTRAMI - HOMEMADE PASTRAMI RECIPE
From howtobbqright.com
HOW TO MAKE PASTRAMI AT HOME - RUHLMAN
From ruhlman.com
PASTRAMI-CRUSTED BRAISED SHORT RIBS | THINKBEEF
From thinkbeef.ca
PASTRAMI AND SWISS PINWHEELS - DELICIOUSLY SEASONED
From deliciouslyseasoned.com
PASTRAMI RIBS RECIPE | BON APPéTIT
From bonappetit.com
PERFECT HOMEMADE PASTRAMI COMPLETELY FROM SCRATCH - YOUTUBE
From youtube.com
HOW TO MAKE PASTRAMI IN 7 SIMPLE STEPS - THE SPRUCE EATS
From thespruceeats.com
VEGAN PASTRAMI - VEGAN AND OIL-FREE RECIPES - ZARDYPLANTS
From zardyplants.com
You'll also love