Subject: Homemade pastrami
Date: Monday 3rd October 2011 00:03:23 UTC (over 6 years ago)
Homemade pastrami 1 corned beef brisket dark molasses onion powder garlic powder black peppercorns, coarsely cracked whole coriander seeds, coarsely cracked paprika (optional) deli mustard rye bread Place the brisket into a gallon ziplock bag. Almost completely fill the bag with cold tap water. Every 12 hours, drain and add fresh water. After 48 hours of soaking and draining, the brisket will be de-salinized sufficiently for consumption. Crack the black pepper and coriander seed in a coffee grinder, separately. If processed simultaneously, the coriander will become too fine. Drain off the water from the brisket. Pat dry with paper towels. Smear it with dark molasses, coating thoroughly. Sprinkle on a small quantity of onion powder and a larger quantity of garlic powder. Sprinkle on roughly equal amounts of cracked black pepper and coriander. Firmly press these two spices into the flesh. Prepare a smoker. Use hickory chunks or chips as the flavoring medium. Adjust heat to 225 degrees F. Place the meat into the smoker. Smoke for 5-6 hours or until the internal temperature registers 165 F. Find or purchase a pressure cooker and a rack that will fit into it. Insert the rack into the body of the device. Fill the pressure cooker with cold water up to the bottom level of the rack. Place the pastrami on the rack, lock the lid, turn the flame to high and allow the device to come up to pressure. When the cooker starts to spit steamy water, turn the flame down to about medium - where the vapor stream is slow and constant. Pressure steam the pastrami for 30 minutes. Cut off the heat. Allow the cooker to depressurize naturally. This will take approximately 10 minutes. Unlock the lid and remove the pastrami. With a razor-sharp butchering knife, carve the pastrami into thin (but not too thin) slices. Serve on rye bread - slathered with deli mustard on both sides. Note: A "Rachel" sandwich can be made by smearing Russian dressing on one side of two slices of rye, heaping on a mound of pastrami and followed by Swiss cheese and coleslaw. Top the sandwich with the other slice of rye. Grill or pan fry until the cheese is melted.