Home Made Pastrami From Corned Beef Food

HOMEMADE PASTRAMI WITHOUT A SMOKER

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.

CORNED BEEF

Steps:

• Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
• After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

EASY HOMEMADE PASTRAMI

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.

HOME MADE PASTRAMI FROM CORNED BEEF

Steps:

• Remove corned beef from package, place in a container, cover with about four cups of water so that it is fully submerged. Allow to desalinate in the refrigerator overnight.
• Combine coriander and mustard seed; coarsely grind in a spice grinder; combine with remaining ingredients to complete the rub.
• Remove corned beef from water, discard water and dry off the surface of corned beef.
• Coat corned beef generously with 1/4 cup pastrami rub and preheat smoker to 275°F.
• Smoke beef 6 hours or until the internal temperature of the pastrami reaches 190°F.
• Remove pastrami from smoker, tent with foil and allow to rest 30 minutes before slicing.