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
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.
HOMEMADE PASTRAMI
Though the brining and curing steps take several days, the active time is minimal. You mix up a brine. You make a rub. You smoke the brisket then press and refrigerate the meat overnight. Simple! Rye bread never had it so good.
Provided by tshull777
Categories Meat
Time P4DT5h
Yield 10-12 serving(s)
Number Of Ingredients 19
Steps:
- 1. Make the brine: Bring the water to a boil in a large pot. Stir in the garlic, juniper berries, bay leaves, salt, brown sugar, curing salt, if using, whole peppercorns, and allspice berries. Let cool completely, then immerse the meat. (Weight it down with a plate if necessary.) Refrigerate for 3 days.
- 2. Make the rub: In a spice grinder or small food processor, combine the black pepper, coriander seeds, mustard seeds, and bay leaves. Pulse until coarsely ground. Stir in the brown sugar, paprika, cinnamon, and clove.
- 3. Remove the meat from the brine and rinse under cold running water. Pat dry with paper towels. Sprinkle and pat the rub on the brisket. Cover tightly with plastic wrap. Refrigerate for 24 hours.
- 4. When ready to cook, prepare your Smoker for 180 degrees.
- 5. Remove the plastic wrap from the beef brisket and arrange on the grill grate. Smoke the meat for 3 to 4 hours. Wrap the brisket tightly in foil. Increase the temperature to 250 degrees, and continue to cook the brisket until the internal temperature is 175 degrees. Allow the brisket to cool to room temperature, leaving it in the foil. Transfer the brisket to a baking dish, and weight it with foil-covered bricks or cast iron skillets. Refrigerate overnight. Slice thinly against the grain for serving. (A meat slicer is preferred to a knife.).
Nutrition Facts : Calories 364.4, Fat 14.2, SaturatedFat 4.8, Cholesterol 112.5, Sodium 9347.5, Carbohydrate 20.1, Fiber 1.9, Sugar 16.2, Protein 38.5
HOMEMADE PASTRAMI - NO SMOKER NEEDED
Make and share this Homemade Pastrami - No Smoker Needed recipe from Food.com.
Provided by BETHANY T.
Categories Lunch/Snacks
Time P29DT15m
Yield 1 brisket, 10 serving(s)
Number Of Ingredients 7
Steps:
- Trim fat layer of corned beef to 1/8 inch.
- Mix together coriander, paprika, and garlic powder.
- Sprinkle half of spice mixture on one side of meat. Sprinkle on half of red pepper flakes and cover with pepper.
- Press seasonings into the meat.
- Turn meat over and repeat on other side.
- Wrap tightly with a lightly oiled sheet of heavy duty foil.
- Place meat seam side down on another sheet of foil and wrap again tightly. Repeat 5 more times using 7 sheets of foil.
- Slow roast at 240°F for 5 hours
- Remove from oven and let cool to room temperature.
- Refrigerate for 24 hours.
- Unwrap meat.
- If you like the coating, seal it on by baking at 400°F for 15 minutes.
- If you like your pastrami mild, you can scrape off the seasoning.
- Slice pastrami thinly at room temp or cooler.
- You can reheat in a frying pan with a few drops of water.
Nutrition Facts : Calories 584.1, Fat 43.8, SaturatedFat 14.5, Cholesterol 222.1, Sodium 2571.9, Carbohydrate 3.5, Fiber 1.3, Sugar 0.2, Protein 41.7
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- 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.
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- Prep the corned beef. If possible, make your own corned beef. It is just plain better than storebought. For pastrami, the flat section of the brisket is favored by many because it makes nice even slices for sandwiches, but I prefer the point section of the brisket because it is fattier, richer, and more tender. It can also be made from flank steak, or leaner cuts, or even from boneless short plate (rib meat). If you are using brisket, one side of the meat will probably have a thick layer of fat on it called the cap. Remove all of the fat cap except about 1/8" and if there is any filmy membrane on the other side, remove it all. That thin layer of fat is important. The process takes about a week.
- Desalinate. Put the corned beef in a pot slightly larger than the meat and cover it with cold water in the fridge for at least 8 hours. This removes excess salt. Trust me, you need to do this or you will be gulping water all night after your meal.
- Rub. Make the rub. Rinse the meat, and while it is damp, apply the rub liberally, about 4 tablespoons per square foot of surface, and press it into the surface to help it adhere. If there is a thin part of meat, use less rub. Put in the fridge for a minimum of 2 days. Don't wrap it. The rub just sticks to the plastic wrap. Normally I say you do not need to let meats marinate in a rub, but the wait seems to help this particular rub adhere.
- Fire up. Set up your grill in 2 zones for smoking or set up your smoker. If you can, use a charcoal smoker. It produces a deeper darker crust than any other cooker. Preheat to 225°F. Pick your wood. I don't think it makes a huge difference with all the other flavors banging around in there. My best batch was with cherry wood.
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