Mike's Pastrami

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by bigmike&nan, Mar 29, 2012.

  1. bigmike&nan

    bigmike&nan Chillin' With My Peeps

    This is gonna be a fun thread, the weekend after Nan and I got married we went to Katz's Deli in NYC... It was wild even in mid afternoon there. They're famous for their corned beef and pastrami, fall apart tender. Also famous for that cute scene in WHEN HARRY MET SALLY... you know the scene ?!?!? Anyway I decided to make pastrami and after looking on the Cookshack Forum and watching how others made it I came up with Mike's Pastrami... Look out.

    Mis en place

    3 lb corned beef (they're on sale !!)
    2 tbls whole peppercorns
    2 tbls corriander seeds
    1 tbls juniper berries
    2 tbls pickling spices
    1 tbls mustard seeds


    1 large sweet onion THIN sliced
    1/2 cup stock or white wine


    1/2 cup brown sugar
    1/4 cup honey
    1/4 cup orange juice
    1/4 cup ketchup



    Preparation

    Remove corned beef from bag rinse well and then pat dry. Take all dry spices and grind fine in a spice mill, apply the rub VERY generously everywhere. Place meat in a zippered storage bag - place the bag in a 13 x 9 pan, place another 13 x 9 pan on top of it and weigh down with 2 heavy cans (tomatoes, beans, whatever). The weight forces the spices into the meat and helps tenderize it a little quicker. Setup your smoker with about 2 oz cherry wood and 2 oz red oak. Remove meat from bag and place on middle shelf of the smoker. Smoke at 250 for 3 hours until the internal temp of the meat is 150. Remove from smoker. Now take a very large piece of heavy duty foil and place the sliced onions in the center, then add the stock and then lay the smoked meat on top. Now mix the finishing sauce up and pour over the entire brisket - seal that baby up VERY well and place the foil packet in one of your 13 x 9 pans and steam cook in the oven at 300 for about 90 minutes internal temp of the meat should get to 175. Now remove from oven and let meat rest 1/2 hour. Then open the foil pour all juices and onions into the 13 x 9 pan. THINLY slice against the grain (on the bias) the meat and lay the thin slices back into the juices so all are in the juices. Seal very carefully with a new piece of foil and hold in a 250 degree oven about 2 hours. The meat will be even more fall apart tender when it is time to serve. Serve on light rye bread with spicy mustard, dill pickle slices and sweet potato chips. Nappe some of those amazing juices over the meat too. This is a 5 Paper Towel Meal...

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    When you have time watch this Food Wars video on Best Pastrami in NYC, very good...



    Who won ?? You'll have to watch Part 2

     
    Last edited: Mar 29, 2012

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