Best 2 Primetime Pastrami Recipes
Are you looking for a primetime recipe that will tantalize your taste buds and leave you craving more? Look no further than primetime pastrami. This succulent dish is made from beef brisket that is cured, seasoned, and smoked to perfection. The result is a tender, juicy, and flavorful meat that can be enjoyed on its own or as part of a sandwich. With a variety of recipes available, you're sure to find the perfect one to satisfy your taste buds.
Here are our top 2 tried and tested 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
Tips:
- Choose the Right Cut of Beef: Brisket is the traditional cut for pastrami, but you can also use chuck roast or top round.
- Use a Good Quality Brine: The brine is what gives pastrami its signature flavor, so make sure you use a good quality one. There are many different recipes available online, so find one that you like and stick to it.
- Cure the Beef Properly: The curing process is what tenderizes the beef and gives it its characteristic flavor. Be sure to follow the recipe's instructions carefully and cure the beef for the recommended amount of time.
- Smoke the Beef Slowly: Smoking the beef is what gives it its smoky flavor. Smoke the beef at a low temperature for several hours, or until it reaches an internal temperature of 145 degrees Fahrenheit.
- Steam the Beef: Steaming the beef after it has been smoked helps to tenderize it even further. Steam the beef for 30 minutes to an hour, or until it reaches an internal temperature of 160 degrees Fahrenheit.
- Chill the Beef: Once the beef has been steamed, chill it in the refrigerator for at least 4 hours, or overnight. This will help the flavors to develop.
- Slice the Beef Thinly: When you're ready to serve the pastrami, slice it thinly against the grain. This will help to ensure that the meat is tender and flavorful.
Conclusion:
Making pastrami at home is a rewarding experience, and the results are delicious. By following the tips above, you can make pastrami that is just as good as, if not better than, what you would get from a deli. So what are you waiting for? Give it a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
