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.
PASTRAMI WRAP
Pastrami Wrap is a delicious and easy lunch option with Havarti cheese and Parmesan Peppercorn Ranch.
Provided by The Creative Bite
Categories Sandwiches & Burgers
Number Of Ingredients 6
Steps:
- Layer 2 slices of Pastrami on each tortilla and top with 2 Tbsp. peppercorn ranch dressing.
- Top with the sliced Havarti cheese, tomatoes and mixed greens.
- Fold the sides of the tortilla towards the center and carefully wrap, while tucking the sides in for a good seal.
- Serve immediately, or store wrapped up to 3 days.
Nutrition Facts : Calories 644 calories, Carbohydrate 47 grams carbohydrates, Cholesterol 107 milligrams cholesterol, Fat 34 grams fat, Fiber 3 grams fiber, Protein 37 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 1604 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
SPINACH PASTRAMI WRAPS
"If you're trying to avoid carbs, wrap the meat around the other ingredients and fasten with a toothpick. Either way, they can be sliced and served for appetizers or kept whole." -Rhonda Wilkinson, Levittown, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Spread tortillas with cream cheese; sprinkle with cheddar cheese, onion and olives. Top with pastrami and spinach. Roll up tightly; secure with toothpicks.
Nutrition Facts :
PASTRAMI WRAPS
Delightfully flavorful Pastrami Wraps lunchbox, Snacks, Appetizer Recipe. This Low-Carb, Low-Sugar wrap is very tasty and easy peasy to make!
Provided by Diane
Time 18m
Number Of Ingredients 6
Steps:
- Lay out the wrap
- Spread the mayo to the edges of the wrap
- lay the pastrami slice on the wrap (fold it if necessary)
- spread the cheese evenly all over the pastrami in a thin layer
- Drop sauerkraut in small amounts over the cheese
- Add greens lightly to the top
- Roll the wrap as tightly as you can.
- Put in microwave for about 20 seconds. (Just long enough for the cheese to melt a tiny bit)
- Lay the rolled wrap on a cutting board and cut into even sections.
Nutrition Facts : Calories 53 calories
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-RUBBED BRISKET
Provided by Michael Symon : Food Network
Categories main-dish
Time 10h15m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Set up your grill for indirect heat by building the coals on one side only. Allow the temperature to reach 225 to 250 degrees F. Alternatively, set up your offset smoker. Build a fire with apple and cherry wood in the firebox and allow the temperature to reach 225 to 250 degrees F and the smoke to begin to run clear.
- Clean the brisket by trimming the fat cap, creating a fatty and lean side. Trim the fat on the point down to about 1/2 inch. Trim the fat on top of the flat end down to about 1/4 inch. Flip the brisket over and remove any silver skin and sinew from the meat. You will lose around 2 pounds from trimming.
- Place the fat you have trimmed into a small pan and place on the smoker or grill to render. You will use it later to brush the brisket before wrapping.
- To make the pastrami spice, add the coriander seeds, black pepper, salt, mustard seeds, chili flakes and sumac to a small bowl and mix to combine. In a spray bottle, combine the apple cider and Worcestershire sauce.
- Coat the entire brisket with the mustard, then liberally season on all sides with the pastrami spice. Spray it with the apple cider mixture.
- Place the brisket on the indirect side of the grill with the fat side facing down. If using the smoker, place the brisket with the fattiest part of the brisket pointed towards the fire. Place a thermometer in the fattest part of the brisket, close the lid and cook, misting the brisket every 30 minutes, until it reaches an internal temperature of 165 degrees F, about 6 hours.
- Brush the brisket with the rendered fat and wrap it in peach butcher paper. Place back onto the indirect heat on the grill or smoker and continue to cook until an internal temperature of 205 degrees is reached, about 3 more hours.
- Remove from the grill and let rest for at least 1 hour before separating the flat (lean brisket) from the point (fatty brisket). Slice against the grain and serve.
HOT PASTRAMI WRAP
Make and share this Hot Pastrami Wrap recipe from Food.com.
Provided by julimac
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Using the first 7 ingredients prepare the coleslaw. Set aside.
- Make 6 portions of the pastrami and cook on medium heat for about 2 minute each side.
- Place 2 slices of cheese on each pile and cook a little longer to melt cheese.
- Warm the tortillas, wrapped in a damp dishtowel for about 30 seconds in the microwave.
- Assemble the wraps: put pastrami and cheese in the middle of tortilla, add coleslaw and roll up, sealing the sides as you go.
- Cut on an angle and enjoy.
- You may have some coleslaw mixture left over, it is very good on it's own too.
- To make this quicker, use a package of pre-shredded coleslaw and purchased dressing; just add the adobo sauce.
Nutrition Facts : Calories 785.8, Fat 36.7, SaturatedFat 15.8, Cholesterol 109.6, Sodium 1905.3, Carbohydrate 72.9, Fiber 6.6, Sugar 10.2, Protein 40.8
PASTRAMI
Make and share this Pastrami recipe from Food.com.
Provided by Morton Design Graph
Categories Meat
Yield 6 pounds
Number Of Ingredients 9
Steps:
- Trim the beef.
- Combine the salt, pepper, sugar, ginger, garlic, and coriander.
- Working on a clean, nonporous surface, rub the seasoning mixture into all surfaces of the beef.
- Place the beef with all the seasonings into a heavy:-duty sealable plastic bag.
- Expel the excess air, and carefully tie and seal the bag.
- Put the bag in the cooler.
- Rotate and lightly massage the sealed bag at least once a day for 12 days.
- SMOKING Preheat the smoker to 650F (180C). Adjust the dampers to wide open.
- Remove the beef from the plastic bag.
- Using a trussing needle and strong cord, provide a secure loop to hang the meat on a smoke stick.
- Place into the smoker Allow to air dry with no smoke for a full 24 hours.
- Remove the meat from the smoker and cover loosely.
- Set the temperature at 1'3()0F (540C) with the dampers wide open.
- Return the meat to the smoker and hold at this setting for 2 hours.
- Adjust the dampers to one-half open.
- Monitor the temperature and raise the tempera ture gradually over the next several hours.
- Remove the pastrami when its internal temperature reaches 1200F (490C). Do not shower with cold water.
- Apply a finishing rub of cracked pepper.
- Cool quickly and wrap tightly.
- Refrigerate for 2 days before using.
- To cook, unwrap the chilled pastrami and place in a large quantity of white beef stock.
- Bring quickly to a full boil, reduce the heat, and simmer for 2 or more hours until tender.
- Store the pastrami tightly wrapped and well-chilled at all times.
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