Home Cured Beef Pastrami Recipes
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.
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
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- 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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- With a very sharp knife, trim away any sinew and excess fat from the brisket, leaving just a thin covering of fat. Crush the coriander, black and white peppercorns and juniper in a pestle and mortar, then mix in the salt, sugar and garlic. Firmly massage the spice mixture all over the brisket. Push the meat into an extra-large freezer bag, keeping it flat if possible. Squeeze all the air out of the bag and seal well. Chill for at least 24 hours (or up to 48 hours), turning it over and massaging the meat every 4-6 hours or so.
- Remove the meat from the bag, discarding any liquid. Shake off the excess spices. Scatter the pink peppercorns over a plate and press the meat into them to coat evenly.
- Line a large, deep roasting tin with 4 layers of foil. Top with the smoking ingredients, followed by a wire rack, then the beef. Cover the whole tin tightly with 4 layers of foil.
- Place your home-made smoker across 2 hobs over a very low heat. Allow to gently smoke for 2½ hours. The trick is to use a heavy-based roasting tin as this will happily smoke on the hob without catching. Remove from the heat but leave in the smoker until completely cooled.
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- 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.
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