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.
PASTRAMI FOOTBALL FINGER SANDWICHES
It's true that good things come in small packages. In this case, mini sandwiches come packed to the max with pickled pepper studded cheese and smoky pastrami. Tie them up with laces made of cheese, and you've got yourself a winner for your game day party.
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 8 to 10 (16 finger sandwiches)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Mix the shredded cheese, peppers, mayonnaise, mustard and pepper in a medium bowl.
- Stack 4 slices of the bread on a cutting board. Using a knife or 2 1/2-inch round cutter, trim the bread into football shapes, save the trimmings for another use. Continue with the remaining bread.
- Lay the bread slices on a rimmed baking sheet and brush with the melted butter. Place in oven and toast until crisp, about 5 minutes.
- Spread about 1 tablespoon of the pepper cheese mixture on the bread. Top with some pastrami, a pickle and another slice of bread.
- To make the laces, cut the cheese into 16 long strips. Cut each strip into 1 long and 3 short pieces. Lay the long strip lengthwise on the sandwich, and then the 3 short strips crosswise to make the laces. Repeat with all the strips. Put the sandwiches back into the oven for 2 minutes to set the cheese laces. Secure the sandwiches with a toothpick and serve.
HOT PASTRAMI SPREAD
I first tasted this at a church party a few years ago. Everyone raves about it and the dish is always scraped clean. You can also serve the savory spread with bite-sized bagel pieces. -Arlene Wilson, Center Barnstead, New Hampshire
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield About 3-1/2 cups.
Number Of Ingredients 6
Steps:
- In a small bowl, beat cream cheese and sour cream until smooth. Stir in pastrami and green pepper., Transfer to a greased 1-qt. baking dish. Sprinkle with pecans if desired. Bake, uncovered, at 350° for 25-30 minutes or until heated though and edges are bubbly. , Cut out bread with a shamrock-shaped cookie cutter if desired. Serve with spread.
Nutrition Facts :
PASTRAMI-CURED SALMON
Serve this gravadlax-style salmon on Christmas morning with bagels, or for festive canapés. It's inspired by a New York deli breakfast
Provided by Esther Clark
Categories Breakfast
Time 1h5m
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- Three days before you want to serve the salmon, put it, skin-side down, in a rimmed dish. Combine the salt and sugar, then set aside.
- Fry the coriander seeds, ground coriander, caraway seeds and peppercorns in a small dry frying pan set over a medium heat for 2-3 mins. Tip into a spice grinder or small food processor along with the bay, and blitz until finely ground. Stir the spice mixture into the salt and sugar mix. Pat the spiced salt mixture all over and around the salmon so it's well packed onto the flesh. Wrap tightly in cling film, then set a plate or board and something heavy (such as a couple of cans) on top to weigh the fish down. Chill for 48 hrs.
- Heat the paprika, cayenne and black treacle in a pan until loosened, then remove from the heat and leave to cool slightly until just warm. Brush the excess salt off the salmon and rinse the fish under cold running water. Pat dry with kitchen paper, then transfer to a clean dish. Brush with the warm treacle mixture until well coated (you may need to generously brush the fish several times before the coating covers the fish well), then wrap in a fresh sheet of cling film. Chill for another 24 hrs.
- When you're ready to serve, set the salmon on a board and thinly slice with a sharp knife, avoiding the layer of skin at the bottom. Serve with soft cheese, rye bread or bagels, pickles and some chopped dill for everyone to help themselves.
Nutrition Facts : Calories 312 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 2.4 milligram of sodium
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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.
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From insanelygoodrecipes.com
3/5 (2)Published Jul 14, 2022Category Recipe Roundup
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- French Dip Pastrami Sandwich. This warm, savory sandwich is cheesy, buttery, and overflowing with salty meat. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
- Potato Pastrami Soup. What if you aren’t in the mood for a sandwich, though? Are you just out of luck? Nope! This potato pastrami soup is hearty, warm, and comforting.
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