HOW DO YOU MAKE PASTRAMI RECIPES
HOW TO MAKE PASTRAMI - STEP BY STEP GUIDE - SMOKED BBQ SOUR…
Once you’ve tasted this moist, smoky home made pastrami you’ll never want to buy it from the store again.
Provided by Joe Clements
Categories Main Course
Total Time 8175 minutes
Prep Time 15 minutes
Cook Time 480 minutes
Yield 10
Number Of Ingredients 29
Steps:
- To Make the Pickling Spice
- To Make the Brisket
- To Make the Rub
- To Make the Pastrami
Nutrition Facts : Calories 688 kcal, CarbohydrateContent 30 g, ProteinContent 77 g, FatContent 28 g, SaturatedFatContent 10 g, TransFatContent 1 g, CholesterolContent 225 mg, SodiumContent 17355 mg, FiberContent 3 g, SugarContent 21 g, ServingSize 1 serving
ULTIMATE PASTRAMI SANDWICHES RECIPE: HOW TO MAKE IT
This peerless pastrami sandwich was adapted from a menu favorite at Primanti Bros. Restaurant in Pittsburgh. We took the basic ingredients—grilled cold cuts, cheese, fried potatoes and tomatoes—and created a tasty replica that includes our version of their secret coleslaw topping. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Total Time 30 minutes
Prep Time 25 minutes
Cook Time 5 minutes
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine 1/4 cup of the sugar and vinegar; add cabbage and toss to coat. Cover and let stand for 30 minutes. Meanwhile, bake fries according to package directions., Drain cabbage. In a small bowl, combine the salt, celery seed, pepper and remaining sugar and vinegar; pour over cabbage and toss to coat., On an ungreased baking sheet, divide pastrami into 4 stacks; top each with cheese. Bake at 450° for 2-3 minutes or until cheese is melted. Place pastrami on 4 toast slices. Layer with fries, coleslaw, tomato slices and remaining toast. Serve immediately.
Nutrition Facts : Calories 586 calories, FatContent 17g fat (7g saturated fat), CholesterolContent 80mg cholesterol, SodiumContent 1655mg sodium, CarbohydrateContent 72g carbohydrate (18g sugars, FiberContent 6g fiber), ProteinContent 36g protein.
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