HOMEMADE PASTRAMI WITHOUT A SMOKER
Recipe video above. This is an easy homemade Pastrami for all the poor sods like myself who don't live around the corner from a New York Jewish deli. Tender, juicy and with the signature pastrami spice crust, this is astonishingly straight forward to make - and is outrageously good!ALSO - use the pastrami to make homemade Rebuen sandwiches!
Provided by Nagi | RecipeTin Eats
Categories Mains
Time 11h20m
Number Of Ingredients 9
Steps:
- Mix Spice Mix and spread out on a tray. Pat beef dry then roll in Spice Mix, coating well all over. Sprinkle with liquid smoke it using (I rarely use this).
- Place beef fat cap side down and wrap in a large sheet of foil. Repeat again with another sheet of foil and flip the beef so the fat cap is on the top.
- Place rack in slow cooker (Note 2), place beef on rack. Slow cook for 10 hours on low or electric pressure cook for 1 hour 40 minutes (see notes for oven).
- Remove beef, cool then refrigerate for 6 hours +. Reserve juices in slow cooker.
- Unwrap beef. Place rack on tray, place beef on rack. Bake 30 minutes at 180C/350F until spice crust is set.
- Remove from oven, slice thinly - pastrami will be tender. Place some pastrami in a dish, spoon over a bit of reserved juices. Cover and microwave to warm (I like to add a slice of Swiss cheese).
- New York Deli style Pastrami Sandwich: Pile high on toasted rye bread slathered with plenty of mustard of choice. Serve with pickles on the side! Plus plain potato crisps (for the full deli experience!)
- Rebuen sandwiches - see this recipe.
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
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
Learn to make delicious deli-quality pastrami at home with this simple and tasty recipe, adapted from The Artisan Jewish Deli at Home cookbook.
Provided by Tori Avey
Categories Main Course
Time P10DT3h30m
Number Of Ingredients 12
Steps:
- To make the brine, fill a medium to large stockpot with 3 quarts water. Add the kosher and pink salts, granulated sugar, pickling spice, coriander and mustard seeds, and garlic. Bring to a boil over high heat, stirring often to fully dissolve the salt and sugar in the water. Immediately remove the pot from the heat once the brine boils.Add 3 quarts ice cold water to a 2-gallon or larger food-safe container that will fit in your refrigerator (you can also use a strong sealing 2-gallon marination bag - double bag for extra insurance). Pour the brine into the container and place it uncovered in the refrigerator until completely cool. You can also divide the brine evenly between two separate containers so that it will fit better in the refrigerator.
- Trim the fat from the brisket until the fat layer is about 1/4 inch thick.
- If necessary, cut the brisket in half so that it will fit into your container(s).
- Submerge the brisket in the cooled brine.Allow the brisket to brine in the refrigerator for 10 to 12 days, flipping it daily top to bottom and stirring the brine. Make sure that if any of the brisket sides are touching one another you regularly turn them away from each other to expose all of the sides to the brine.
- To cook the brisket, pour 4 cups water into the bottom of a 12 by 15 inch roasting pan. Set a rack inside the pan and place the brisket on the rack, fatty side down.
- To make the spice rub, mix together the coriander, pepper and paprika in a small bowl. Evenly rub 1/4 cup of the mixture onto the top of the brisket. Then flip the brisket and rub the remaining spice mixture onto the fatty side. Allow the brisket to come to room temperature, about 2 hours.
- Preheat the oven to 300 degrees with a rack low enough to fit the pan holding the brisket. Tightly cover the brisket and pan with a double layer of aluminum foil.
- Bake until the meat reaches an internal temperature of 200 degrees, about 1 hour per pound or 5 hours total. Start checking internal temp at 3 hours and periodically every 20-30 minutes or so to avoid overcooking.
- Without trimming the fat, carve the pastrami into 1/4 inch thick slices, or cut as thin as possible without the meat falling apart. Keep tightly wrapped, or in a sealed container in the fridge, for up to 1 week, or in the freezer for up to 6 months.
- SAFETY NOTE: handle the pink curing salt with care and keep it out of reach of children. It is used in pastrami and other cured meats to kill bacteria, prevent botulism and add flavor. However it is extremely toxic if ingested directly; in fact, it's colored pink to prevent people from mistaking it for regular salt. When used with care in recipes like this, it is very safe and necessary for proper flavor and food safety. That said, you should know the risks and keep the curing salt properly labeled and out of the reach of children.
Nutrition Facts : Calories 243 kcal, Carbohydrate 27 g, Protein 18 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 52 mg, Sodium 7161 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
BIG DADDY'S HOMEMADE PASTRAMI
Provided by Aaron McCargo Jr.
Categories main-dish
Time 16h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a coffee grinder, add the peppercorns and coriander and grind until coarsely chopped. Set aside.
- In a large stock pot add all the brine ingredients and bring to a boil over high heat. Remove from the heat and let cool. Add the brisket to the brine and refrigerate overnight. Remove the brisket from the brine and pat dry. Cover liberally with the spice mixture.
- Preheat the oven to 300 degrees F.
- On a sheet pan with a rack, arrange the brisket on the rack and roast until fork tender, about 4 hours. Remove to a cutting board and slice. Transfer to a serving platter and serve.
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
SIMPLE AND SMOKY HOMEMADE PASTRAMI RECIPE
This homemade pastrami recipe is complex and smoky, but not in the way that other smoked meats are smoky. The smoke in this beef pastrami is not overt. It is blended in thoroughly. Much like Katz's pastrami, this is highly seasoned, but the black pepper and coriander rub is never domineering, and swimming across all your buds are a range of other herbs and spices. Once you try this recipe you may need to open your own deli!NOTE: In early 2022, I modified the recipe to eliminate the steaming step because the Texas Crutch, wrapping tightly in foil during the cooking step, works just as ell with less fuss, mess, and it retains more of the rub and bark.
Provided by Kris Coppieters
Categories Dinner Lunch Main Course
Time 6h20m
Number Of Ingredients 2
Steps:
- Prep the corned beef. Buy or make corned beef. For pastrami, the flat section of the brisket is favored by many because it makes nice even slices for sandwiches, but I prefer the point section of the brisket because it is fattier, richer, and more tender. It can also be made from flank steak, or leaner cuts, or even from boneless short plate (rib meat). Remove all of the fat cap and if there is any filmy membrane on the other side, remove it all.
- Desalinate. Put the corned beef in a pot slightly larger than the meat and cover it with cold water in the fridge for at least 8 hours. Change the water at least once. This removes excess salt. Trust me, you need to do this or you will be gulping water all night after your meal.
- Rub. Make the rub. Rinse the meat, and while it is damp, apply the rub liberally and press it into the surface to help it adhere.
- Fire up. Set up your grill in 2 zones for smoking or set up your smoker. Preheat to 225°F. Pick your wood. I don't think it makes a huge difference with all the other flavors banging around in there. My best batch was with cherry wood.
- Cook. Place the meat on the smoker or on the indirect heat side of the grill. You only need to smoke it with indirect heat until it reaches the stall at about 160°F and the crust is brown. Then wrap it tightly in foil and roast it up to 203°F. This is called the Texas Crutch and it does wonders. It significantly reduces cooking time and makes the end product much more tender and juicy.
- Slicing. Slicing is crucial to maximize tenderness. Look at the meat and notice which way the grain is running. Cut it by hand in thin slices, about 1/8" thick, perpendicular to the grain. If you cut parallel to the grain it will be much chewier. Don't try to slice it with a machine. It will just fall apart.
- Serve. I serve the homemade smoked pastrami on fresh untoasted rye bread. A good brown mustard on both slices is all it needs. If you want, you can make a Rockin' Pastrami Reuben with sauerkraut, melted swiss, and thousand island or Russian dressing, or beter still, my famous Burger Glop. Reubens were originally made with corned beef, but there's no rule that you can't make one from pastrami. In fact, I prefer it.Leftovers freeze well and they can be reheated in the microwave or steamed. They can also be made into a killer hash. Ess, bench, sei a mensch!
Nutrition Facts : Calories 292 kcal, Carbohydrate 9 g, Protein 53 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 121 mg, Sodium 1462 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
EASY PASTRAMI RECIPE
Juicy, fall apart pastrami smoked in the comfort of your own backyard.
Provided by Mike
Categories main
Time P7DT2h5m
Number Of Ingredients 5
Steps:
- In a large saucepan, make a brine by bringing 4 cups of water to a boil. Add salt, sugar, pink salt, and pickling spice. Stir to dissolve and then remove from heat. Allow to cool.
- Transfer to a container large enough to hold your brisket(s). Add the cooled brine, and then top up with cool water as needed. Weigh down with a small plate, then store in the fridge for 5-7 days, flipping halfway.
- Transfer the pieces of beef you want to smoke to a plate or metal tray. Place on top of wood chips in an airtight, heatproof container and heat on an outdoor grill for about 2-4 hours.
- Enjoy as is, with lots of mustard, pickles, and bread.
Nutrition Facts : Calories 412 kcal, Carbohydrate 1 g, Protein 61 g, ServingSize 10 oz, Fat 16.3 g, SaturatedFat 7.5 g, Cholesterol 190 mg, Sodium 2478 mg, Fiber 0.01 g, Sugar 0.3 g
HOMEMADE PASTRAMI
How to make pastrami at home
Provided by Michael Ruhlman
Categories Main Course
Number Of Ingredients 8
Steps:
- In pot large enough to hold brisket, combine 1 gallon/4 liters of water with kosher salt, sugar, sodium nitrite (if using), garlic and 2 tablespoons pickling spice. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat and let cool to room temperature, then refrigerate until chilled.
- Place brisket in brine, weighted with a plate to keep it submerged; cover. Refrigerate for 2 days if it's thin, a third day if it's thick.
- Remove brisket from brine and rinse thoroughly. Refrigerate it for another day uncovered (this is best, to let cure equalize, but if you can't wait, that's ok too).
- Combine the pepper and coriander and coat the brisket with it. Smoke and cook the brisket, till tender, as described above. This will keep for a week in the refrigerator. Steam it to reheat or reheat covered in a microwave (gently). Slice thinly to serve.
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- Using a coffee grinder, add the peppercorns and coriander and grind until coarsely chopped, like a very coarse pepper mill would create. You should see the pieces of black pepper individually.
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- To help the curing salt penetrate the meat, you can use a meat injector, to inject the brine into the brisket. This step is optional and may or may not help the cure.To inject the meat, you will need about ½ cup of the brine solution. Inject some of the brine every one to two inches, about halfway into the thickness of the meat to form small pockets.
- The flavors inside the corned beef have already begun to develop from the brine. To take the flavors a step further we developed a rub. This will help the pastrami form a flavorful crust (also known as bark)on the outside of the smoked pastrami.
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4.2/5 (5)Category Entree, MainCuisine American, Hot SmokingEstimated Reading Time 7 mins
- Trim the Brisket. I purchased a 16 lb prime grade packer brisket from my favorite local warehouse store and decided to remove most of the outer fat since it had so much fat marbling in the meat.
- Make the Curing Brine. This recipe is a slight modification of “Pop's Brine”, a recipe that has been used for a very long time by Pops, a member at SmokingMeatForums.com passed down from his father who owned a grocery/meat store for many decades.
- Toast the Pickling Spices. I recommend about 2 tablespoons of pickling spice per gallon of water AND I recommend toasting it before adding it to the water.
- Begin the Cure. Place the brisket down in a large food-safe plastic, glass or non-reactive container and pour the curing brine over the top to cover.
- The Wait. I recommend curing at least 6 days but you can go as much as 10-12 days if you want or need to. Because St. Patricks day is just 12 days away, how long you cure will be determined by how quickly you can get what you need and what day you plan to cook it once it's finished curing.
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- Combine all the brine ingredients with hot water in a suitable container and stir until the salt and sugar dissolve. Leave to cool.
- Put all the ingredients for the spice rub in a spice grinder, pestle and mortar or mini food processor and grind until you have a slightly coarse rub.
- Take the brisket out of the fridge and leave to come to room temperature for 2 hours. Mix your wood chips with plenty of water and leave to soak.
HOW TO MAKE PASTRAMI - STEP BY STEP GUIDE - SMOKED BBQ SOURCE
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- Toast the coriander, peppercorns and mustard seeds in a dry fry pan over medium heat until they are fragrant. Keep the seeds moving and be careful they do not burn.
- Combine all brine ingredients except for the ice in a large pot. Bring to the boil and stir until the salt and sugar has dissolved.
- Remove the brisket from the brine and cover it in a pot with cold water. Place it back in the fridge for at least 8 hours. If you are in a rush you can just wash the brisket under cold water for a few minutes but it may still be quite salty.
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- Cut a small, thin slice of the brisket and fry it in a pan until tender. Taste it to determine if it is too salty.
- Pour enough coriander seeds into a mortar and pestle to obtain 1 TBS of crushed coriander. Mix 1 TBS of crushed coriander with 3 TBS of Jeff's Texas style rub.
- Preheat smoker to 225 degrees using indirect heat. Once it's ready, place the brisket in the smoker and let it cook until it reaches 165 degrees F.
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- Two days before you're ready to smoke the brisket, place the (trimmed) corned beef into a large stock pot of cold water and pop into the fridge to draw out all that excess salt they cure it with. (*You must do this or it will be too salty in the end).
- The next day (day #2), in small to medium-sized bowl, combine well all of the spices. Remove the corned beef from the water and place meat side-up onto a baking sheet. Coat meaty side and sides with a thick layer of the spice mixture using about half of it. Place onto sprayed smoker rack that has been placed onto another (clean) baking sheet, placing brisket meaty side-down. Coat top and spots missed with rest of rub mixture patting on thickly. Refrigerate overnight, uncovered. (Don't worry, it won't dry out).
- The day of smoking (day #3): Fill smoker bin with wood chips, prepping if needed according to your smoker. (We used half mesquite and half apple). Add water to the water pan, or as per your smoker's directions, and preheat to 225º F. Let prepared corned beef sit out at room temp while smoker is heating up. (Ours takes about 30 - 40 minutes to preheat). *If yours comes with a meat thermometer, insert probe into thickest part of meat on end of brisket nearest to side of smoker where you'll plug it in. Or just make sure it will reach.
- When smoker is heated, quickly place prepared corned beef already on smoker rack, (fat side-up just as you already have it) into smoker, plug in thermometer, close door, program smoker, and smoke until internal temperature of brisket reaches 190º F.
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- Soak the corned beef in a bowl of water with the accompanying spice packet and brown sugar for 24 hours.
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- Buy Or Make Your Own Corned Beef. First, you’ll need to purchase some prepackaged corned beef from your local supermarket or deli. If you have the time and motivation, it’s well worth making your corned beef rather than buying it ready-made because store-bought options tend to contain a lot of salt.
- Remove Excess Salt From The Corned Beef. If you do end up buying your corned beef from a store, take the time to desalinate the meat. This type of food has a pickled salt membrane that can ruin the taste of your homemade pastrami, so it’s best to get rid of this excess salt before you move on with the rest of the cooking process.
- Create A Dry Rub Mixture Then Apply It To The Beef. When it’s time to take the submerged meat out of the fridge. You can use the best BBQ rub in the market and mix it with the meet but the alternative is you can make your own rub.
- Leave The Meat In Your Fridge Overnight. After you’ve applied your rub to the beef brisket, place it on a tray or large plate and slide it into the fridge.
- Set Up Your Smoker And Smoke Your Meat For Six Or Seven Hours. After you’ve air-cured your meat for a minimum of eight hours, you’ll need to learn how to make pastrami in a smoker.
- Let The Meat Cool Overnight. Once you’ve smoked the meat, place it on a tray and store it in your fridge overnight.
- Steam The Meat. If you’re a big fan of smoked meat that has a rich, sweet bark, then you might want to skip the steaming process. The hot water vapor infuses the beef with flavor and creates a tender, succulent final result, but it also softens the meat’s bark.
- Slice Through The Pastrami And Serve It To Friends And Family. If there are any large sections of excess fat on the meat, cut these off. Check the beef to see which direction the muscle fibers run in so you can cut perpendicular to these fibers when you slice up the meat.
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