Got another wild hair up my..... Had to try to make my own pastrami. But first you have to make corned beef.
The marinade.
The meat.
The meet in the marinade.
What do you do while you're waiting for the marinade to cool? Make Pizza, Vlap's recipe for dough mine for sauce. I didn't use the pans this time. Didn't really seem to make much difference, just less to wash. Great Pizza - oh yea the peperoni, sausage, onion, mushrooms, onions and green peppers are under the cheese. Keeps them from getting burned.
Question for Vlap, does the beef really need to marinade for three weeks?
Emeril Lagasse, 2005
2 tablespoons black peppercorns
1 tablespoon plus 2 teaspoons dried thyme
6 bay leaves, crumbled
2 teaspoons whole cloves
1/4 cup minced garlic
2 teaspoons whole juniper berries, plus 1/3 cup crushed juniper berries
16 cups (or 4 quarts) water
3/4 cup packed light brown sugar
3/4 cup kosher salt
1 (4 to 5 pound) beef brisket
2/3 cup coarsely ground black pepper
In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves, garlic, and whole juniper berries. In a saucepan, over medium heat, combine the water, brown sugar and salt. Bring to a boil and stir to dissolve the sugar and salt. Remove from the heat and add dry spice mixture and steep for 1 hour. Place the brisket in a glass or plastic container. Pour the seasoned brine to cover the brisket completely. Cover and refrigerate for 3 weeks, turning the brisket every couple of days.
Remove the brisket from the marinade, and pat dry. Discard the marinade. Combine the remaining 1/3 cup crushed juniper berries and ground black pepper in a small bowl. Using the palm and heel of your hand, press 2/3 of the berry and pepper mixture into the brisket. Press the remaining mixture into the other side. Place the brisket in the smoker and smoke for about 4 hours to 160° F. Remove from the smoker and rest for 30 minutes. Remove from the pan and cool completely. Slice into thin slices and serve.
To be continued.
Hot Pastrami on rye
Hot Pastrami on rye
Last edited by Mark R on Mon Jun 14, 2010 4:10 pm, edited 2 times in total.
"Likes smokey old pool rooms N clear mountain mornins. Little warm puppies, children and girls of the night"?
Re: Hot Paserami on rye
I can't wait PASTRAMI on Rye is one of my favorites..........(I am guessing you mean Pastrami) Paserami is German for pastrami....................
"I want to help the helpless, but I don't give a damn about the clueless anymore!
Re: Hot Paserami on rye
FlatsSteeler wrote:I can't wait PASTRAMI on Rye is one of my favorites..........(I am guessing you mean Pastrami) Paserami is German for pastrami....................
"Likes smokey old pool rooms N clear mountain mornins. Little warm puppies, children and girls of the night"?
Re: Hot Pastrami on rye
You are curing the meat so yes 3 weeks is needed. It looks like a small piece of meat though and if you cook/eat right away you might get away with less. I will check around.
"It's always an adventure! " Cooknfish.
Re: Hot Pastrami on rye
It is two pieces of meat 4 lbs., what the recipe called for, guess I'll wait. Next time I will make more. Darn, I guy could get hungry waiting on this.
Thanx Jeff.
Thanx Jeff.
"Likes smokey old pool rooms N clear mountain mornins. Little warm puppies, children and girls of the night"?
Re: Hot Pastrami on rye
One more week.......
I couldn't wait so I have some pork and brisket in the smoker today.
I couldn't wait so I have some pork and brisket in the smoker today.
"Likes smokey old pool rooms N clear mountain mornins. Little warm puppies, children and girls of the night"?
Re: Hot Pastrami on rye
Smokin in the rain, Smokin in the rain, I've been waitin on this pastrami for three weeks the rain is NOT going to stop me! Ok, rant over.
Fire in the box, more to come..
Fire in the box, more to come..
"Likes smokey old pool rooms N clear mountain mornins. Little warm puppies, children and girls of the night"?
Re: Hot Pastrami on rye
Can't wait for a review Mark. Enjoy!
Senior Exalted Pro Staff Member of the Paddle-Fishing.com Kayak & Canoe Anglers Club
"SANCTUARY!!!"
Capitalization is the difference between helping your Uncle Jack off a horse, and helping your uncle jack off a horse.
"SANCTUARY!!!"
Capitalization is the difference between helping your Uncle Jack off a horse, and helping your uncle jack off a horse.
Re: Hot Pastrami on rye
First we gotta chop up the berries and corns.
After a turn in the grinder and on to side one.
Flip and rub...Rub evenly applied to both sides
Into the smoker.
A little thin gray smoke.
And 5 hours later holding about 200 to 215 F
Into the frig to cool before slicing.
Next the Dijon Mustard...
* 1 cup of onion (chopped)
* 2 cloves of garlic (minced)
* 2 tablespoons of honey
* 4 oz of dry mustard
* 1 tablespoon of vegetable oil
* 2 teaspoons of salt
* 4 drops of Tabasco sauce
* 2 cups of dry white wine
1. Get a small pot and heat the garlic, wine, oil and onion to a boil then blend with an immersion blender.
2. Place the heat setting to a low one and simmer the mixture for about 5 minutes. Remove pot from heat and pour the mixture into a bowl. Let it cool on the side.
3. Put the dry mustard into a small saucepan and then strain the wine mixture into the saucepan. Mix well until texture is smooth and then add the Tabasco sauce, salt, and honey
.
4. Put the pan on a low heat setting and constantly stir until the mustard mixture has thickened. Remove from the heat and then store mixture in a non-metal container.
5. Place the mustard in the refrigerator for about two days. This will help blend all the flavors together.
Then there's the bread
Emeril Lagasse, 2005
1 envelope (1/4-ounce) dry yeast
1 tablespoon sugar
3 tablespoons melted butter
1 egg
1 cup warm milk (about 110 degrees F)
1 1/2 teaspoons salt
1 cup rye flour
2 1/2 cups bleached all-purpose flour
1 tablespoon caraway seeds
1 teaspoon vegetable oil
1 large egg, beaten
Combine the yeast, sugar, melted butter, egg, and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the salt, rye flour, all-purpose flour, and caraway seeds. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour.
Preheat the oven to 350 degrees F and lightly grease a 5 1/2 by 9-inch baking pan.
Remove the dough from the bowl and invert onto a lightly floured surface. Gently knead the dough several times. Tuck and roll so that any seams disappear into the dough and place in the prepared baking pan. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Use a pastry brush to brush the egg lightly over the top of the dough. Bake until lightly brown, about 45 minutes. Remove from the oven and cool on a rack.
Time to make a sandwich! Be right back!
After a turn in the grinder and on to side one.
Flip and rub...Rub evenly applied to both sides
Into the smoker.
A little thin gray smoke.
And 5 hours later holding about 200 to 215 F
Into the frig to cool before slicing.
Next the Dijon Mustard...
* 1 cup of onion (chopped)
* 2 cloves of garlic (minced)
* 2 tablespoons of honey
* 4 oz of dry mustard
* 1 tablespoon of vegetable oil
* 2 teaspoons of salt
* 4 drops of Tabasco sauce
* 2 cups of dry white wine
1. Get a small pot and heat the garlic, wine, oil and onion to a boil then blend with an immersion blender.
2. Place the heat setting to a low one and simmer the mixture for about 5 minutes. Remove pot from heat and pour the mixture into a bowl. Let it cool on the side.
3. Put the dry mustard into a small saucepan and then strain the wine mixture into the saucepan. Mix well until texture is smooth and then add the Tabasco sauce, salt, and honey
.
4. Put the pan on a low heat setting and constantly stir until the mustard mixture has thickened. Remove from the heat and then store mixture in a non-metal container.
5. Place the mustard in the refrigerator for about two days. This will help blend all the flavors together.
Then there's the bread
Emeril Lagasse, 2005
1 envelope (1/4-ounce) dry yeast
1 tablespoon sugar
3 tablespoons melted butter
1 egg
1 cup warm milk (about 110 degrees F)
1 1/2 teaspoons salt
1 cup rye flour
2 1/2 cups bleached all-purpose flour
1 tablespoon caraway seeds
1 teaspoon vegetable oil
1 large egg, beaten
Combine the yeast, sugar, melted butter, egg, and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the salt, rye flour, all-purpose flour, and caraway seeds. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour.
Preheat the oven to 350 degrees F and lightly grease a 5 1/2 by 9-inch baking pan.
Remove the dough from the bowl and invert onto a lightly floured surface. Gently knead the dough several times. Tuck and roll so that any seams disappear into the dough and place in the prepared baking pan. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Use a pastry brush to brush the egg lightly over the top of the dough. Bake until lightly brown, about 45 minutes. Remove from the oven and cool on a rack.
Time to make a sandwich! Be right back!
Last edited by Mark R on Sun Jul 04, 2010 11:14 pm, edited 2 times in total.
"Likes smokey old pool rooms N clear mountain mornins. Little warm puppies, children and girls of the night"?
Re: Hot Pastrami on rye
FOOD PORN................
"I want to help the helpless, but I don't give a damn about the clueless anymore!
Re: Hot Pastrami on rye
After chillin in the frige for an hour or so...Slicin
Add a bit of the home baked rye bread and some Blue Cheese.
And some home-made Dijon Mustard.
And a samich it born (three weeks later)
Ohhhh Mannnn,Damn good!!! If you've never made you're own Rye bread or Dijon, store bought cannot touch it. You can't touch this...I will not be buyin any more bread or mustard. If you noticed there were four loaves in the bread pic, two rye bread and two multi-grain. I've been bakin all of my own bread for about a year now, can't beat it. No additives, no preservatives, just flour and H2O (mostly). Just have to not grab the butter and the loaf and go bye bye with them.
Add a bit of the home baked rye bread and some Blue Cheese.
And some home-made Dijon Mustard.
And a samich it born (three weeks later)
Ohhhh Mannnn,Damn good!!! If you've never made you're own Rye bread or Dijon, store bought cannot touch it. You can't touch this...I will not be buyin any more bread or mustard. If you noticed there were four loaves in the bread pic, two rye bread and two multi-grain. I've been bakin all of my own bread for about a year now, can't beat it. No additives, no preservatives, just flour and H2O (mostly). Just have to not grab the butter and the loaf and go bye bye with them.
"Likes smokey old pool rooms N clear mountain mornins. Little warm puppies, children and girls of the night"?
Re: Hot Pastrami on rye
Holy shit! You sir, have reached a new level! BOINNNNNNNNGGGGG!!!!
Senior Exalted Pro Staff Member of the Paddle-Fishing.com Kayak & Canoe Anglers Club
"SANCTUARY!!!"
Capitalization is the difference between helping your Uncle Jack off a horse, and helping your uncle jack off a horse.
"SANCTUARY!!!"
Capitalization is the difference between helping your Uncle Jack off a horse, and helping your uncle jack off a horse.