SOUS VIDE AND SMOKED EAST COAST PASTRAMI
Pastrami is something that takes a lot of time and patience, but it is so worth it in the end. Pastrami is really just corned beef that is smoked and covered with extra spices. This recipe is a combination of several different cooking techniques and has been tweaked down to perfection. This is a hit at every party that I go to. I never get to bring any home because it is always gone by the end of the night.
Provided by Norm Walker
Categories 100+ Everyday Cooking Recipes
Time P6DT25m
Yield 24
Number Of Ingredients 14
Steps:
- Trim off the fat cap of the brisket and poke some holes in the meat with a paring knife.
- Bring water to a boil in a large pot on the stovetop. Remove from heat; as it starts to cool down, add white sugar, kosher salt, garlic, and pink curing salt.
- Find a food-grade, nonreactive container with a lid; pour in brine and ice, then add the brisket. Keep brisket in brine for 5 to 7 days in the refrigerator. Flip the brisket every 24 hours.
- After brining, pull the brisket out of the container and rinse under cold water.
- Heat a pan over low heat. Toast coriander seeds, peppercorns, and mustard seeds in the hot pan, about 2 minutes. Remove and transfer to a food processor; add red pepper flakes, cloves, ginger, and bay leaves. Grind well.
- Use 1/2 of the spice mixture to coat the brisket; seal in a food saver bag. Reserve remaining spice mixture. Place brisket in a sous vide at 137 degrees F (58 degrees C) for 18 hours.
- Remove from sous vide, cut open the bag, and set out to dry and rest on a wire rack from a smoker for 30 minutes. Use remaining pickling spices to re-coat the brisket.
- Place a wire rack into the smoker. Add wood chips according to manufacturer's directions and heat to 225 degrees F (107 degrees C).
- Smoke brisket until browned, tender, and no longer pink in the center, about 5 hours. Pull brisket from the smoker and let rest for 15 minutes before slicing.
Nutrition Facts : Calories 203.9 calories, Carbohydrate 19.8 g, Cholesterol 45.6 mg, Fat 4.7 g, Fiber 0.4 g, Protein 20.3 g, SaturatedFat 1.8 g, Sodium 7339.7 mg, Sugar 17.4 g
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Chuck Mitchell
[email protected]This pastrami is a must-try for any meat lover. It's packed with flavor and has a perfect texture.
Miscellaneous knowledge
[email protected]I'm so glad I tried this recipe. It's one of the best pastrami recipes I've ever had.
Md Maydul
[email protected]This pastrami is perfect for sandwiches or just eating on its own. It's a delicious and versatile dish.
Ed Heath
[email protected]I would definitely make this pastrami again. It's a great recipe for a special occasion.
Mariam Wael Abdel-Hady
[email protected]Overall, I thought the pastrami was good, but it didn't quite live up to my expectations.
Angel Nshalati
[email protected]The pastrami was delicious, but it was a bit too salty for me.
Izaiah Navarro
[email protected]I had some trouble getting the pastrami to the right temperature in the sous vide bath. It ended up being a bit overcooked.
Fanele Simelane
[email protected]The pastrami was a bit dry for my taste, but the flavor was still good.
Alex Rowin
[email protected]I'm not a huge fan of pastrami, but this recipe changed my mind. It's so flavorful and delicious.
Sándorné Szikori
[email protected]This recipe is a bit time-consuming, but it's worth the wait. The pastrami is amazing.
Seren Kayleigh
[email protected]The pastrami turned out so tender and juicy. I couldn't stop eating it!
Roberto Bostwick
[email protected]I've made this pastrami a few times now and it's always a hit. My friends and family love it.
Bridget Wiafe
[email protected]This pastrami is a game-changer. The combination of sous vide and smoking gives it an incredible flavor and texture. It's a bit of a process, but it's definitely worth it.