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
Making pastrami at home takes time-a little over a week, in fact-but very little effort. The long brine and slow smoking infuse the beef with flavor and keep it tender. This recipe makes a lot, and while you can certainly use a smaller piece of brisket, why not make enough to share with friends and family? The unsliced brisket will keep for at least 10 days, too.
Provided by Leo Beckerman and Evan Bloom
Categories Main Course
Yield Makes about 5 lb. of pastrami
Number Of Ingredients 12
Steps:
- In a food-safe container large enough to hold the brisket, whisk the sea salt, sugars, honey, curing salt, garlic, and mustard and coriander seeds with 6-1/3 cups warm water to dissolve the salt and sugar. Refrigerate until cold, about 1 hour.
- Rinse the brisket, and then submerge it in the brine. Weigh the brisket down with a plate or a bowl to make sure it stays completely submerged. Refrigerate for 7 days, agitating the brine and turning the brisket every other day.
- Remove the brisket from the brine, pat it dry, and put it on a large baking sheet. Coat evenly on all sides with the peppercorns and coriander. Refrigerate uncovered for at least 6 hours and up to 24 hours to air-dry the surface.
- Prepare a gas or charcoal grill for indirect cooking over low heat (200°F to 275°F) or prepare a smoker according to manufacturer's directions. Add half of the hickory chips to the coals or to a smoker box. Place the brisket fat side up on the cooler side of the grill, cover, and cook until it registers 170°F on an instant-read thermometer inserted in the thickest part, 4 to 6 hours, adding the other half of the hickory chips halfway through. Let cool.
- To serve, slice the pastrami thinly against the grain. To reheat, steam slices in a vegetable steamer until warm, 2 to 3 minutes. Alternatively, microwave slices on high in 15-second bursts until warm.
Nutrition Facts : Calories 100 kcal, Fat 25 kcal, SaturatedFat 1 g, TransFat 3 g, Carbohydrate 1 g, Fiber 1 g, Protein 16 g, Cholesterol 45 mg, Sodium 280 mg, UnsaturatedFat 1 g
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
SOUS VIDE AND SMOKED EAST COAST PASTRAMI
Pastrami is something that takes a lot of time and patience, but it is so worth it in the end. Pastrami is really just corned beef that is smoked and covered with extra spices. This recipe is a combination of several different cooking techniques and has been tweaked down to perfection. This is a hit at every party that I go to. I never get to bring any home because it is always gone by the end of the night.
Provided by Norm Walker
Categories 100+ Everyday Cooking Recipes
Time P6DT25m
Yield 24
Number Of Ingredients 14
Steps:
- Trim off the fat cap of the brisket and poke some holes in the meat with a paring knife.
- Bring water to a boil in a large pot on the stovetop. Remove from heat; as it starts to cool down, add white sugar, kosher salt, garlic, and pink curing salt.
- Find a food-grade, nonreactive container with a lid; pour in brine and ice, then add the brisket. Keep brisket in brine for 5 to 7 days in the refrigerator. Flip the brisket every 24 hours.
- After brining, pull the brisket out of the container and rinse under cold water.
- Heat a pan over low heat. Toast coriander seeds, peppercorns, and mustard seeds in the hot pan, about 2 minutes. Remove and transfer to a food processor; add red pepper flakes, cloves, ginger, and bay leaves. Grind well.
- Use 1/2 of the spice mixture to coat the brisket; seal in a food saver bag. Reserve remaining spice mixture. Place brisket in a sous vide at 137 degrees F (58 degrees C) for 18 hours.
- Remove from sous vide, cut open the bag, and set out to dry and rest on a wire rack from a smoker for 30 minutes. Use remaining pickling spices to re-coat the brisket.
- Place a wire rack into the smoker. Add wood chips according to manufacturer's directions and heat to 225 degrees F (107 degrees C).
- Smoke brisket until browned, tender, and no longer pink in the center, about 5 hours. Pull brisket from the smoker and let rest for 15 minutes before slicing.
Nutrition Facts : Calories 203.9 calories, Carbohydrate 19.8 g, Cholesterol 45.6 mg, Fat 4.7 g, Fiber 0.4 g, Protein 20.3 g, SaturatedFat 1.8 g, Sodium 7339.7 mg, Sugar 17.4 g
PASTRAMI HAND SAMMIES
Provided by Duff Goldman
Categories main-dish
Time 1h30m
Yield 10 hand sammies
Number Of Ingredients 15
Steps:
- For the dough: Add the flour, sugar and salt to a food processor and pulse to combine. Add the butter and pulse until mealy. Combine the water and white vinegar in a liquid measuring cup; slowly drizzle into the flour mixture with the food processor running until the dough begins to become homogeneous-do not overmix. Turn the dough out onto a clean surface and press into a disc. Wrap tightly with plastic wrap and refrigerate for 30 minutes.
- For the filling: Add pastrami, sauerkraut, cheese, mustard, apple cider vinegar and salt to a large bowl and toss to combine. Set aside.
- For the assembly and frying: Divide the dough into 10 even pieces. Roll each piece into a round 5 inches in diameter and 1/4 inch thick. Keep the rounds covered with plastic wrap as you work with 1 round at a time. Whisk the egg, salt and 1 tablespoon water. Brush around the edge of a dough round and add about 2 tablespoons of filling to one side of the round, leaving 1/2 inch of the dough empty at the edge. Fold the round in half over the filling to create a half-moon shape, crimp the edges with a fork to seal then trim off any excess dough.
- Fit a Dutch oven or large pot with a deep-fry thermometer, fill halfway with oil and heat over medium-high heat until the oil reaches 350 degrees F. Using a spider or slotted spoon, gently add 1 or 2 pies at a time and fry, flipping once, until golden brown, 5 to 6 minutes. Transfer the pies to a wire rack to cool slightly.
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
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