PASTRAMI-RUBBED BRISKET
Provided by Michael Symon : Food Network
Categories main-dish
Time 10h15m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Set up your grill for indirect heat by building the coals on one side only. Allow the temperature to reach 225 to 250 degrees F. Alternatively, set up your offset smoker. Build a fire with apple and cherry wood in the firebox and allow the temperature to reach 225 to 250 degrees F and the smoke to begin to run clear.
- Clean the brisket by trimming the fat cap, creating a fatty and lean side. Trim the fat on the point down to about 1/2 inch. Trim the fat on top of the flat end down to about 1/4 inch. Flip the brisket over and remove any silver skin and sinew from the meat. You will lose around 2 pounds from trimming.
- Place the fat you have trimmed into a small pan and place on the smoker or grill to render. You will use it later to brush the brisket before wrapping.
- To make the pastrami spice, add the coriander seeds, black pepper, salt, mustard seeds, chili flakes and sumac to a small bowl and mix to combine. In a spray bottle, combine the apple cider and Worcestershire sauce.
- Coat the entire brisket with the mustard, then liberally season on all sides with the pastrami spice. Spray it with the apple cider mixture.
- Place the brisket on the indirect side of the grill with the fat side facing down. If using the smoker, place the brisket with the fattiest part of the brisket pointed towards the fire. Place a thermometer in the fattest part of the brisket, close the lid and cook, misting the brisket every 30 minutes, until it reaches an internal temperature of 165 degrees F, about 6 hours.
- Brush the brisket with the rendered fat and wrap it in peach butcher paper. Place back onto the indirect heat on the grill or smoker and continue to cook until an internal temperature of 205 degrees is reached, about 3 more hours.
- Remove from the grill and let rest for at least 1 hour before separating the flat (lean brisket) from the point (fatty brisket). Slice against the grain and serve.
RICHARD BLAIS PASTRAMI SPICED BRISKET RECIPE - (4.4/5)
Provided by á-2986
Number Of Ingredients 7
Steps:
- Rub coriander, cayenne, salt and pepper over brisket. Sear meat. Combine mustard and brown sugar to make a paste. Spread over seared brisket. Wrap tightly in foil. Put in 275 to 300 degree oven for 10-12 hours.
NO-SMOKER PASTRAMI
The lure of this pastrami recipe from La Boîte, a spice emporium in Hell's Kitchen, is that it is a project that does not require a smoker. The essential ingredients are smoked salt and Prague powder (the curing salt sodium nitrite). Both are sold online. It will take nearly a week to make, but the meat is mostly unattended. You could start it on Monday and have it ready for Sunday dinner. The pastrami - reheated and served with warm sauerkraut, or sliced on rye with mustard and sauerkraut - makes for superb cold-weather feasting. Keep it in mind as you plan for the Super Bowl or other occasions for feeding a crowd.
Provided by Florence Fabricant
Categories meat, project, main course
Time P5DT14h
Yield 12 servings
Number Of Ingredients 14
Steps:
- Place brisket in a gallon-size zipper freezer bag and set aside in a bowl or a large plastic container. Combine 3 tablespoons smoked salt, kosher salt, the sugars, Prague powder, bay leaves, garlic, cloves, crushed pepper, allspice and 1 tablespoon crushed coriander seeds in a large bowl. Add 2 cups boiling water. Let stand 15 minutes, stirring from time to time. Add 4 cups ice water to mixture, stir and pour into the bag with the meat. Add as much additional cold water as needed to fill the bag. Seal the bag, removing as much air as possible, and place in the refrigerator still in its bowl or container. Keep refrigerated for 5 days.
- Remove meat from brine, rinse and pat dry with paper towels. Set meat on a rimmed baking sheet that has been lined with parchment paper. Toast remaining coriander seeds and the mustard seeds in a dry skillet. Mix with the remaining smoked salt and crush all together. Add the coarse pepper. Press this spice mixture into the surface of the meat all over.
- Heat oven to 200 degrees. Place a rack in a rimmed baking sheet and cover rack with a piece of heavy-duty foil large enough to enclose meat. Punch some holes in the bottom of the foil for draining. Place meat on foil, wrap tightly and place pan in oven for 12 hours. Remove from the oven and let cool before refrigerating. At this point, pastrami will keep 10 to 12 days in the refrigerator.
- To serve, place all or a portion of the meat, wrapped in foil, in a steamer basket over simmering water in a large pot. Steam until warm, 30 minutes. Slice thin and serve.
Nutrition Facts : @context http, Calories 555, UnsaturatedFat 19 grams, Carbohydrate 20 grams, Fat 39 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 15 grams, Sodium 454 milligrams, Sugar 14 grams, TransFat 0 grams
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