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From: Joe Stroud <kheper-qHhcd8v2xDhBDgjK7y7TUQ <at> public.gmane.org>
Subject: Homemade pastrami
Newsgroups: gmane.culture.food.recipes.nekhbet
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

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.
CD: 3ms