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
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Engr Mostafizar rahman
[email protected]I've never made pastrami before, but this recipe was easy to follow and the results were amazing. The pastrami was so tender and flavorful. I'll definitely be making it again.
Whitey Muller
[email protected]This pastrami was delicious! I made it for my family and they loved it. I'll definitely be making it again.
Bathabile Makhamba
[email protected]I'm not sure what I did wrong, but my pastrami turned out really tough. I'm going to try a different recipe next time.
abdulqadeer khan
[email protected]This recipe is a keeper! The pastrami was so tender and flavorful. I'll definitely be making it again.
Kenniel Lopez
[email protected]This pastrami is amazing! I've never had anything like it. The flavor is out of this world.
Zain Akhtar
[email protected]This pastrami was a bit dry, but the flavor was good. I'll try cooking it for a shorter amount of time next time.
Prateek Dhakal
[email protected]I've made this pastrami several times and it always turns out perfect. It's a great recipe for a special occasion or a casual meal.
yahya jan
[email protected]This pastrami was a bit too salty for my taste, but overall it was a good recipe. I'll try reducing the amount of salt next time.
Shawn Bean
[email protected]I'm not a big fan of pastrami, but this recipe changed my mind. It was so flavorful and juicy. I'll definitely be making it again.
Kamal Thanet
[email protected]This pastrami is the best I've ever had. I'll definitely be making it again.
Cap Cut
[email protected]I followed the recipe exactly, but my pastrami didn't turn out as good as I hoped. It was a bit bland.
MD Jahedul MD Jahedul
[email protected]This pastrami is amazing! I've never had anything like it. The flavor is incredible.
Md Maqsood
[email protected]I was really excited to try this recipe, but I was disappointed. The pastrami was tough and dry. I'm not sure what went wrong.
Me afran Sohag
[email protected]This pastrami recipe is a game-changer! It's so easy to make and the results are amazing. I've already made it twice and I'm planning on making it again next week.
Marion Mitchell
[email protected]I love this recipe! The pastrami is always so tender and flavorful. I've made it several times and it's always a hit.
Anurag Tharu
[email protected]The pastrami was a bit too salty for my taste, but my husband loved it. I'll try reducing the amount of salt next time.
donna grimm
[email protected]This pastrami was delicious! I followed the recipe exactly and it turned out perfectly. My family loved it.
Kenneth Byaluhanga
[email protected]Not bad for a first attempt! The pastrami was a bit dry, but the flavor was on point. I'll try again with a different cut of meat next time.
A Dabi
[email protected]I've tried many pastrami recipes over the years, but this one is by far the best. The instructions were clear and easy to follow, and the end result was mouthwatering. Highly recommend!
Simosakhe Nxele
[email protected]OMG! This pastrami recipe is a keeper! The meat turned out so tender and flavorful, and the homemade rye bread was the perfect complement. I'll definitely be making this again.