BEEF ON WECK RECIPES RECIPES

Steps:

• PREP/PREPARE
• Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in “Weck Jars” and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this dry spice should last 8 – 10 months.
• If making pastrami is new to you, here is a recipe that works for me. Just substitute the spice mix in the recipe for this one and follow on from there. Easy/Peasy. https://www.justapinch.com/recipes/main-course/main-course-beef/homemade-pastrami.html
• Gather your ingredients (mise en place).
• Take the seeds (whole black peppercorn, whole coriander seeds and whole yellow mustard seeds), place them into a spice grinder, and give them a few one-second bursts.
• The goal is not to grind them to a powder, just make them chunky. A good pastrami rub has some rough ground spices… not all powders.
• If you do not have a spice grinder, you can always cover them with a few paper towels, and give them a few good whacks with a heavy skillet.
• Mix the chunky spices with the powders.
• Store in an airtight non-reactive container until needed.
• PREP/PREPARE
• Use on a good, corned beef, and smoke to make yummy pastrami. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• PREP/PREPARE
• Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in “Weck Jars” and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this dry spice should last 8 – 10 months.
• If making pastrami is new to you, here is a recipe that works for me. Just substitute the spice mix in the recipe for this one and follow on from there. Easy/Peasy. https://www.justapinch.com/recipes/main-course/main-course-beef/homemade-pastrami.html
• Gather your ingredients (mise en place).
• Take the seeds (whole black peppercorn, whole coriander seeds and whole yellow mustard seeds), place them into a spice grinder, and give them a few one-second bursts.
• The goal is not to grind them to a powder, just make them chunky. A good pastrami rub has some rough ground spices… not all powders.
• If you do not have a spice grinder, you can always cover them with a few paper towels, and give them a few good whacks with a heavy skillet.
• Mix the chunky spices with the powders.
• Store in an airtight non-reactive container until needed.
• PREP/PREPARE
• Use on a good, corned beef, and smoke to make yummy pastrami. Enjoy.
• Keep the faith, and keep cooking.