Best 2 Big Daddys Homemade Pastrami Recipes

Are you ready to embark on a culinary adventure with "Big Daddy's Homemade Pastrami"? Pastrami, a mouthwatering smoked and cured meat, has captivated taste buds for generations. From its zesty spice blend to its tender and flavorful texture, pastrami is a true gourmet's delight. In this article, we'll guide you through the art of creating this delectable dish in the comfort of your own kitchen. We'll provide a step-by-step recipe, along with tips and tricks to ensure your pastrami turns out perfect. So, get ready to tantalize your taste buds as we delve into the secrets behind "Big Daddy's Homemade Pastrami."

Here are our top 2 tried and tested recipes!

BIG DADDY'S SPICY BEEF PATTY

Big Daddy's Spicy Beef Patty image

Provided by Aaron McCargo Jr.

Categories main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1 pound ground beef
1 medium onion, finely diced
1 tablespoon minced garlic
1/2 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon coarse ground black pepper
1 tablespoon salt
1 jalapeno, finely diced
1/2 cup bread crumbs
1/2 cup beef broth
1 beaten egg
1 teaspoon curry powder
1 tablespoon water
2 packages premade pie crust
Special equipment: 3-inch cookie cutter

Steps:

Preheat the oven to 400 degrees F.
Brown the ground beef in a large saute pan over medium heat. Add the onion, garlic, paprika, thyme, black pepper, and salt. Stir together, and then add the jalapeno. Remove from the heat, and add the bread crumbs and the beef broth. Stir well to combine and set aside to cool completely.
In a small bowl, whisk together the egg, curry powder and water. Set aside.
On a work surface, flatten the pie crusts and cut out 3-inch rounds using a cookie cutter.
Add a hearty tablespoon of the beef mixture onto each round. Fold over and press the edges with your fingers. Crimp the edges with a fork. Transfer the patties to a baking sheet and brush the tops with the egg mixture. Bake in the preheated oven for 30 minutes.
Arrange on a serving platter and serve.

EASY HOMEMADE PASTRAMI

Easy Homemade Pastrami image

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

Ingredients

2 cloves garlic, crushed
½ cup vegetable oil
¼ cup coarsely ground fresh black pepper
2 tablespoons smoked paprika
2 teaspoons ground coriander
1 teaspoon dry mustard
½ teaspoon ground white pepper
¼ teaspoon cayenne pepper
4 pounds corned beef brisket

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

Tips:

Choose a high-quality brisket: Look for a brisket that is well-marbled with fat, as this will help to keep the meat moist during the cooking process.
Use a good quality pastrami spice rub: A good spice rub will help to give the pastrami its characteristic flavor. You can find pre-made spice rubs online or in stores, or you can make your own using ingredients like garlic powder, onion powder, paprika, and black pepper.
Cure the brisket for at least 5 days: The curing process helps to preserve the meat and develop its flavor. You can cure the brisket in the refrigerator or in a cool, dark place.
Smoke the brisket for 8-12 hours: Smoking the brisket helps to give it a smoky flavor and a tender texture. You can smoke the brisket in a smoker or in a grill with a smoker box.
Steam the brisket for 1-2 hours: Steaming the brisket helps to tenderize the meat and make it easier to slice.

Conclusion:

Making homemade pastrami takes time and effort, but it is a rewarding experience. By following the tips above, you can make a delicious and flavorful pastrami that will impress your friends and family. Pastrami is a versatile meat that can be used in a variety of dishes, such as sandwiches, salads, and soups. It is also a great addition to a charcuterie board. So next time you are looking for a new and exciting culinary challenge, give homemade pastrami a try.