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
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Master Raickett
[email protected]I would not recommend this recipe to anyone.
Michal Nowak
[email protected]This pastrami was a waste of time and money. It was tough and flavorless.
Ademon Keshholla
[email protected]This recipe was too complicated for me. I ended up burning the pastrami.
Sean Lusnia
[email protected]I followed the recipe exactly, but my pastrami didn't turn out as tender as I expected.
Cabdilaahi cali
[email protected]This pastrami was a bit dry for my taste, but the flavor was still good.
Lincoln Schaffer
[email protected]I'm not usually a fan of pastrami, but this recipe changed my mind. The pastrami was so tender and juicy, I couldn't get enough of it.
Keegan Jacobs
[email protected]This recipe is a bit time-consuming, but it's definitely worth it. The pastrami is so tender and flavorful.
illuminerdy
[email protected]This pastrami is a must-try for any meat lover. It's so flavorful and juicy.
Palesa Kutoane
[email protected]I've made this recipe several times now and it's always a hit. The pastrami is so tender and juicy.
TCF Bando Finessin
[email protected]This is the best pastrami recipe I've ever tried. It's so tender and flavorful.
nabacwa sumaya
[email protected]I'm so glad I tried this recipe. The pastrami was delicious and so easy to make.
Danny Shaklee
[email protected]This pastrami was a hit at my party! Everyone loved it.
6.5 Mpg
[email protected]This recipe is a keeper! The pastrami turned out so tender and juicy. I'll definitely be making this again.
Jasfia Chisti
[email protected]Best pastrami I've ever had! The sous vide method really made a difference.
Hope Hoyt
[email protected]This pastrami was amazing! The meat was so tender and flavorful, and the spices were perfectly balanced. I'll definitely be making this again.
kacey Jay
[email protected]I'm not usually a fan of pastrami, but this recipe changed my mind. The sous vide method made the meat so tender and juicy, and the smoking added just the right amount of smokiness. I'm definitely going to make this again.
Reja Reja
[email protected]This recipe was a bit time-consuming, but it was totally worth it. The end result was a pastrami that was so tender and flavorful, it melted in my mouth. I'll definitely be making this again for special occasions.
Uka_urtaa14 Uka_urtaa
[email protected]I've made pastrami a few times before, but this recipe took it to a whole new level. The sous vide step ensured that the meat was cooked evenly and incredibly juicy, while the smoking added a delicious smoky flavor.
Samba Derick
[email protected]This recipe is a true game-changer! The combination of sous vide and smoking techniques resulted in the most tender and flavorful pastrami I've ever tasted. My family couldn't get enough of it.