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.
ULTIMATE PASTRAMI SANDWICHES
This peerless pastrami sandwich was adapted from a menu favorite at Primanti Bros. Restaurant in Pittsburgh. We took the basic ingredients-grilled cold cuts, cheese, fried potatoes and tomatoes-and created a tasty replica that includes our version of their secret coleslaw topping. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine 1/4 cup of the sugar and vinegar; add cabbage and toss to coat. Cover and let stand for 30 minutes. Meanwhile, bake fries according to package directions., Drain cabbage. In a small bowl, combine the salt, celery seed, pepper and remaining sugar and vinegar; pour over cabbage and toss to coat., On an ungreased baking sheet, divide pastrami into 4 stacks; top each with cheese. Bake at 450° for 2-3 minutes or until cheese is melted. Place pastrami on 4 toast slices. Layer with fries, coleslaw, tomato slices and remaining toast. Serve immediately.
Nutrition Facts : Calories 586 calories, Fat 17g fat (7g saturated fat), Cholesterol 80mg cholesterol, Sodium 1655mg sodium, Carbohydrate 72g carbohydrate (18g sugars, Fiber 6g fiber), Protein 36g protein.
HOT PASTRAMI SANDWICH
Steps:
- Heat a flattop grill or pan on medium heat. Butter one side of each slice of bread. Set the buttered side of bread on the flattop. Add provolone to one slice and Swiss to the other slice. Grill until bread is toasted and cheese has melted, approximately 5 minutes, then remove from the flattop. Meanwhile, place pastrami on the flattop in a pile and the sauerkraut on the flattop in a separate pile. Grill both until warm, 1 1/2 to 2 minutes, then flip and warm the other side. Add mayonnaise to both pieces of bread, then add mustard to one half. Place half the pastrami on one slice and the other half on the other slice. Add sauerkraut to one half and flip the other slice on top. Cut sandwich in half and enjoy!
PASTRAMI & RED CABBAGE SANDWICH
Make and share this Pastrami & Red Cabbage Sandwich recipe from Food.com.
Provided by Timothy H.
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a mixing bowl, blend the mayonnaise, lemon juice, horseradish, garlic, caraway seeds, and salt and pepper.
- Add red cabbage and toss to coat cabbage.
- In a small bowl, mix mayonnaise and horseradish. Spread 1-teaspoon horseradish mayonnaise on each bottom half of the rye bread.
- Add 4 oz. Sliced pastrami on each bottom half.
- Add 1/2 cup slaw on the pastrami.
- Place the top half of the rye bread on sandwich.
Nutrition Facts : Calories 693.7, Fat 27, SaturatedFat 9.2, Cholesterol 199.5, Sodium 3226.9, Carbohydrate 41.5, Fiber 4.7, Sugar 6.1, Protein 68.2
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