Pastrami Leftover Food

PASTRAMI HASH

Steps:

• 1: Heat the butter or oil in a 10-inch cast-iron skillet over medium-high heat on your grill's side burner or on the grill grate. Add the onion, bell pepper, and jalapenos and cook until browned, 3 minutes, stirring with a wooden spoon. ShareTweetPin129 Shares 2: Stir in the pastrami and potatoes and continue cooking until the potatoes are browned, 3 to 5 minutes more. ShareTweetPin129 Shares 3: Stir in the Worcestershire sauce and hot sauce and cook for 1 minute. Correct the seasoning, adding salt and pepper to taste: the hash should be highly seasoned. Serve the hash right in the skillet. ShareTweetPin129 Shares 4: Meanwhile, in a second skillet, melt the butter or heat the olive oil over medium-high heat. When sizzling, crack in the eggs. Fry until cooked to taste, 2 minutes per side for yolks that are still a little runny (that's how I like them), turning with a spatula. Slide the fried eggs on top of the hash. Sprinkle with chopped parsley and dig in. ShareTweetPin129 Shares

PASTRAMI AND POTATO HASH WITH FRIED EGGS

Steps:

• Heat butter and 2 Tbsp. oil in a large skillet over medium-high. Add potatoes and winter squash and season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, 25-30 minutes.
• Add leeks and garlic to hash and season with salt and pepper. Using the back of a spoon or a spatula, lightly smash vegetables. Add pastrami and cook, stirring occasionally, until meat is warmed through and flavors have melded, 10-12 minutes.
• Heat remaining 2 Tbsp. oil in a medium skillet over medium-high. Carefully crack eggs into skillet one at a time and season with salt and pepper. Cook until whites are set and slightly puffed but yolks are still runny, about 2 minutes.
• Divide hash among shallow bowls and top each with an egg; scatter chives over top. Serve with sour cream alongside, if desired.

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.

PASTRAMI ROLL-UPS

Steps:

• In a small bowl, mix cream cheese and blue cheese until blended. If necessary, pat pastrami and pickles dry with paper towels., Spread about 1 tablespoon cheese mixture over each pastrami slice; top with a pickle spear. Roll up tightly. Cut each roll into 4 slices. Refrigerate leftovers.

PASTRAMI HASH WITH CONFIT POTATOES, PARSLEY AND SHALLOTS

Steps:

• Put the potatoes in a pot large enough to hold them in a single layer. Pour in canola oil to cover. Turn the heat to medium, bring to a simmer, turn heat to low and simmer until potatoes are just cooked through, 20 to 30 minutes. Lift out with a slotted spoon and set aside to cool, at least 30 minutes or overnight. (Oil can be reused.)
• Peel potatoes and cut into large dice. In a large nonstick skillet, heat olive oil over medium heat until shimmering. Add potatoes and distribute evenly in pan, pressing down lightly. Cook, undisturbed, 4 to 5 minutes, until browned. With a large spatula, gently turn potatoes over (don't worry if they break up) and redistribute in pan. Cook 4 minutes, until well crisped. (Do this in two batches if pan is not large enough.)
• Stir in butter, shallots, garlic, parsley and pastrami or other meat, and cook over medium-low heat, turning occasionally, just until pastrami is heated through and shallots are just soft, about 3 minutes.
• Serve with eggs on top and hot sauce on the side.

HOMEMADE PASTRAMI - NO SMOKER NEEDED

Steps:

• Trim fat layer of corned beef to 1/8 inch.
• Mix together coriander, paprika, and garlic powder.
• Sprinkle half of spice mixture on one side of meat. Sprinkle on half of red pepper flakes and cover with pepper.
• Press seasonings into the meat.
• Turn meat over and repeat on other side.
• Wrap tightly with a lightly oiled sheet of heavy duty foil.
• Place meat seam side down on another sheet of foil and wrap again tightly. Repeat 5 more times using 7 sheets of foil.
• Slow roast at 240°F for 5 hours
• Remove from oven and let cool to room temperature.
• Refrigerate for 24 hours.
• Unwrap meat.
• If you like the coating, seal it on by baking at 400°F for 15 minutes.
• If you like your pastrami mild, you can scrape off the seasoning.
• Slice pastrami thinly at room temp or cooler.
• You can reheat in a frying pan with a few drops of water.

PASTRAMI-REUBEN CASSEROLE

Steps:

• Set oven to 400°F.
• Grease a 13 x 9-inch baking dish.
• Lightly butter both sides of the bread slices.
• Slice in to about 1-1/2-inch cubes then place on a baking sheet.
• Bake until semi-crisp, but NOT hard and brown.
• Spread the bread cubes in the prepared baking dish.
• Sprinkle the sauerkraut over the bread cubes.
• Layer the beef strips evenly over the sauerkraut.
• Pour the salad dressing completely over the top (you may use more than 2 cups if needed).
• Cover with foil and bake 400°F (bottom oven rack) for 20-25 minutes.
• Remove from oven and sprinkle with shredded cheese and continue to bake UNCOVERED for another 6-8 minutes or until the cheese is melted and bubbly.