Pastrami, my new favourite thing!

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Mojojo
Posts: 501
Joined: Sun Nov 09, 2008 8:01 pm
Location: Perth and Donnybrook, WA

Pastrami, my new favourite thing!

Postby Mojojo » Mon Dec 14, 2009 2:35 pm

Pastrami... is basically smoked spice crusted corned beef. If you have a smoker, I thouroughly recommend this. I believe it would also work in a weber, and I reckon you could do it with a BBQ... something like place smoke chips on a piece of foil over the charcoal burning section of the BBQ. The smoke

Take a piece of corned beef, pat well dry with kitchen towel.
I corned a nice long slender piece of silverside with this in mind, for ease of slicing and to fit in the smoker. The yanks typically use brisket - flat, not rolled.

Roughly crush in a mortar and pestle or spice/coffee grinder, equal parts of peppercorns and coriander seeds. Not too fine, you want chunky bits.
Throuroughly press all over the corned beef.

Smoke until the meat reaches 150C internal (I didn't check, because I can't find my meat thermometer, it just felt done) then remove and rest.

The recipe I have then recommends placing it in a casserole with some liquid in a slow oven for a couple of hours. But we just sliced it and ate it with a seeded mustard potato salad and some green salad, then I sliced the rest for cold meat.

So VERY tasty. I had never thought of hot pastrami as a meal before. Just tried it as something else to do with all the corned silverside I have.
And another thing to do with cheap cuts of beef for a bit of variety, I know we'll be making heaps more of this!
~ Jo
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minnie
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Joined: Sat Mar 15, 2008 9:23 am
Location: Alice, West of Casino, NSW
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Re: Pastrami, my new favourite thing!

Postby minnie » Mon Dec 14, 2009 3:07 pm

Jo sounds delicious,

If we end up with one and a side when we take our steers in (we should have some for half) I'll have to get some extra corned. I usually use the brisket fresh and do a couple of Jamie Oliver recipes with it that we like.

Thanks for sharing, and it doesn't sound difficult that's for sure.
:D
Vicki

Huxter
Posts: 224
Joined: Sun Aug 17, 2008 9:03 am
Location: Goulburn Valley Nth Victoria

Re: Pastrami, my new favourite thing!

Postby Huxter » Mon Jan 11, 2010 8:48 am

Sounds excellent ---and if like us ,you get a lot of corned meat with a killed steer,its perfect .We actually get about 25 pieces of corned meat with a steer as I prefer that to second-rate roasting joints or bbq steaks or whatever .

Could we do this with pork ?? That might be my next project .I've just put a pig in the freezer ,a Black Berkshire beauty !! Very tasty with deep rich fat and a great deep pink colour ,grown on irrigated lucerne pasture and fattened with excess whey and discarded bries and blues from the cheesery where I work ! Lucky piggies ,I say .

Paul
The world needs you to grow your own food!!

Mojojo
Posts: 501
Joined: Sun Nov 09, 2008 8:01 pm
Location: Perth and Donnybrook, WA

Re: Pastrami, my new favourite thing!

Postby Mojojo » Mon Jan 11, 2010 6:54 pm

Oh wow, can't wait to get to the stage I have my own pork too...

I don't see why you couldn't do it with pork, would be like a pepper crusted smoked ham. Just the thought of that had my mouth watering.

I got the corning salts from my butcher, it's also for ham, although I have since seen it online and from butchers suppliers where naturally its much cheaper. Mixed it with salt as per the instructions, and soaked the beef in it for 6 days in the fridge, with some spices - bay, peppercorns, cloves, I forget what else just at the moment.
Then overnight in fresh water to remove the excess salt, dried off and into the smoker the next day.


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