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
INSTANT POT PASTRAMI
If you wanted the best, thick-cut Pastrami on earth, I'd tell you to go to Katz's in NYC's Lower East Side. But if you want a pastrami you can actually make yourself and share the same excellence for being home-made, look no further. Make a reuben with it!
Provided by Jeffrey
Categories Meat
Time 2h41m
Number Of Ingredients 15
Steps:
- After removing the corned beef brisket from the package, rinse it off under cold water for 1 minute (we want all of the brining agents removed as they're super salty). If it came with a spice packet, discard or save it for something else as we won't be using it here. DO NOT cut any of the fat off the brisket. It is key to making a super tender, juicy and flavorful pastrami! If using the optional liquid smoke for that smokey flavor, brush it onto the brisket now (totally optional and not a dealbreaker) Note: If you wish to cure your own brisket, see the yellow "Jeffrey Sez" section of the recipe).
- Place the trivet (handles facing-up) and 1 cup of water in the Instant Pot. Rest the brisket on the trivet fat-side up (we do this so the fat courses through the meat, providing extra wonderful flavor)
- Secure the lid and hit "Manual" or "Pressure Cook" High Pressure for 60 minutes
- While the corned beef brisket is cooking, mix together all 8 of the dry spices in a bowl until well-blended and then transfer onto a large plate and spread it out
- When the pressure cooking is done, allow a 15 minute natural release (meaning you do nothing for 15 minutes) and then follow with a quick release. Use the handles of the trivet and transfer the brisket to a plate and let cool for 10 minutes. Dab the brisket with a paper towel to sop up excess liquid and LEAVE THE FAT ON IT!
- Transform that corned beef into a pastrami by rubbing it in all the spices on the plate so it's completely covered and then securely wrap in foil and place in fridge for at least 12 hours and up to 2 days. This allows the corned beef to truly undergo a metamorphosis into a pastrami! (Even without smoking it)
- When ready to serve, remove from the pastrami from the fridge and, while still wrapped in foil, allow it to come to room temperature for 1 hour (this isn't mandatory, but is strongly suggested as it will make for an even more tender pastrami)
- Pre-heat the oven to 275 degrees. Open the foil around the pastrami with the fatty side facing down (the top of the pastrami should be fully exposed and not covered with foil at this point), creating sort of a cradle/wall around the perimeter of it to keep any fat or seasonings from dripping while cooking.
- Once the oven is heated, place the foil-bottom pastrami directly on the middle oven rack (not resting on a baking sheet) and place a baking sheet on the bottom oven rack to catch any fat drippings or spices that may fall off the pastrami will cooking. Cook for 60 minutes and then place the pastrami on a cutting board, discard the foil and allow to cool for 5-10 minutes
- With a good knife, cut into thick slices (like how Katz's does it) and serve on some Rye or Rye/Pumpernickel swirl bread with some Russian dressing or just eat on its own with some pickles, coleslaw and/or my Magical Macaroni Salad on the side OR use it for my Reuben Rotini!
- Enjoy!
Nutrition Facts : Calories 2883 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 1004 milligrams cholesterol, Fat 180 grams fat, Fiber 4 grams fiber, Protein 275 grams protein, SaturatedFat 70 grams saturated fat, ServingSize 1, Sodium 746 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 86 grams unsaturated fat
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.
NINJA FOODI CORNED BEEF AND CABBAGE
You can't have St Patrick's Day without this delicious classic!
Provided by What To Make
Categories Dinner
Time 2h15m
Number Of Ingredients 13
Steps:
- Place the brisket into the cooker pot with the fat-side down with the seasoning packet, stock, balsamic vinegar, onion, garlic, thyme, and bay leaves.
- Cover the cooker with the pressure cooker lid and set the valve to sealing.
- Choose the pressure cooker function and set the timer for 1 hour and 15 minutes (75 minutes). Press start/stop to begin the cooking cycle.
- Once the cycle is complete, allow the pressure to naturally release for 10 minutes before finishing it off with a quick release.
- Remove the brisket from the cooker and keep warm. Remove the garlic and bay leaves from the pot.
- Add the potatoes, carrots, and cabbage to the pot with the liquid.
- Cover the cooker with the pressure cooker lid and set the valve to sealing.
- Choose the pressure cooker function and set the timer for 3 minutes. Press start/stop to begin the cooking cycle.
- Once the cycle is complete, use the quick release to release the pressure.
- Place the corned beef brisket over the vegetables and pour the glaze (see below) over the corned beef.
- Close the crisping lid and set the Air Crisp function to 400 degrees and cook for 20 minutes.
- Remove the brisket and allow to rest for 15 minutes prior to slicing.Glaze:
- In a small saucepan, heat the brown sugar and water over medium-high heat until it comes to a boil.
- Stir in the mustard and continue cooking until the sauce is reduced about 2 to 3 minutes.
Nutrition Facts : Calories 828 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 241 milligrams cholesterol, Fat 43 grams fat, Fiber 6 grams fiber, Protein 70 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 516 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
PRESSURE COOKER BEEF BRISKET
This is my go-to recipe for brisket. I usually use bison brisket, but beef brisket works as well. This recipe is easy to prepare and using the pressure cooker greatly reduces cooking time as compared to other methods. The brisket comes out moist, tender, and flavorful, and the gravy is also excellent. I have used this recipe for briskets as large as 6 pounds with equal success, but increased the cook time to 55 minutes. I use an electric pressure cooker for this recipe, but it can also be made in a pressure cooker on the stove. The rub step can be skipped.
Provided by judy2304
Categories 100+ Everyday Cooking Recipes
Time 6h9m
Yield 6
Number Of Ingredients 14
Steps:
- Coat beef brisket with beef rub, rubbing it into both sides. Place brisket in a large resealable plastic bag; refrigerate 4 hours to overnight.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the highest Saute function. Heat oil and lower the brisket into the pot using tongs, fatty side facing down. Cook until bottom is a rich, dark brown, about 6 minutes. Turn and sear until the other side is browned, about 6 minutes more. Transfer brisket to a plate.
- Adjust pressure cooker to the medium Saute setting. Add onions, garlic, and salt. Cook, stirring frequently, until onions are soft and beginning to brown, about 10 minutes. Scrape the bottom of the pot as you stir the onions to release the browned bits from the bottom.
- Stir broth, wine, ketchup, paprika, thyme, and rosemary into the sauteed onion mixture. Lower the seared brisket back into the pressure cooker, fatty side up. Close and lock the lid; be sure pressure valve is set to the sealed position. Select high pressure according to manufacturer's instructions; set timer for 50 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release any remaining pressure carefully, about 5 minutes. Unlock and remove lid. Transfer brisket to a plate or carving board.
- Strain the cooking liquid into a fat separator, collecting the cooked onions and garlic in the strainer. Return the drained onions and garlic to the pressure cooker. Pour the cooking liquid back into the pot, discarding the fat that is left behind. Blend cooking liquid, onions, and garlic into a thick gravy using an immersion blender.
- Turn the Saute setting on medium. Mix cold water and cornstarch together in a bowl; pour into the pressure cooker. Cook, stirring frequently, until gravy has thickened, 6 to 8 minutes.
- Slice the brisket against in the grain into 1/4-inch slices. Pour gravy over and serve hot.
Nutrition Facts : Calories 224.3 calories, Carbohydrate 15.7 g, Cholesterol 45.1 mg, Fat 6.8 g, Fiber 1.1 g, Protein 21 g, SaturatedFat 2.2 g, Sodium 2223.7 mg, Sugar 4.7 g
INSTANT POT CORNED BEEF
An easy recipe for corned beef and cabbage cooked in the Instant Pot or pressure cooker.
Provided by Joanie Simon
Categories Entree
Time 1h55m
Number Of Ingredients 6
Steps:
- Place corned beef in the pressure cooker with the spices it comes with.
- Pour the beer and the beef broth over it.
- Set timer for 90 minutes on high. Once the time expires, allow for 15 minute natural pressure release before releasing remaining pressure and removing the lid from the pot.
- Remove corned beef and put it in a shallow cook dish. Pour a cup of the hot broth over it, cover it with foil, stick it in an oven to keep warm until ready to serve. Or just serve it straight from the Instant Pot if you're ready to eat.
- To cook veggies, after the beef is removed from the pot, put cabbage, carrots and potatoes in the pot and cook them on high for 2 minutes then do a quick release and serve.
Nutrition Facts : ServingSize 1 serving, Calories 611 calories, Sugar 4.1 g, Sodium 2912.9 mg, Fat 34.4 g, SaturatedFat 10.9 g, TransFat 0 g, Carbohydrate 33.1 g, Fiber 4.1 g, Protein 37.5 g, Cholesterol 122.9 mg
HOMEMADE PASTRAMI (CROCKPOT)
The recipe comes from a 1975 cookbook that my brother-in-law found at a garage sale called Crockpot Cookery. This pastrami is amazing. The most important part is that you use a CORNED BEEF brisket, which will have already been brined (unless you prefer to brine your own).
Provided by I Love Figs
Categories Lunch/Snacks
Time 9h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place first seven ingredients in crockpot, cook on low for 8 hours.
- Drain meat. Allow to cool enough to touch.
- In a small bowl, combine pepper and paprika with enough liquid smoke to form loose paste.
- Rub paste thoroughly into drained meat.
- Bake in 350 degree oven for 45 minutes.
- Slice paper-thin to serve with rye bread, mustards, and garlic dill pickles. Tastes great with cole slaw.
Nutrition Facts : Calories 1203.1, Fat 87.8, SaturatedFat 29.2, Cholesterol 444.3, Sodium 5160, Carbohydrate 16.4, Fiber 5.5, Sugar 2.8, Protein 84.5
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