IS PASTRAMI HEALTHY RECIPES

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EASY HOMEMADE PASTRAMI | ALLRECIPES



Easy Homemade Pastrami | Allrecipes image

Great pastrami is not the easiest thing to find west of the Catskills, so a few years ago I embarked on a mission to find a way to turn the common corned beef into something similar. My goal was to come up with a reasonable substitute that could be done in less than a day at home, without a smoker, or any other special equipment. Impossible? No!

Provided by Chef John

Categories     Main Dishes    Beef    Corned Beef Recipes

Total Time 15 hours 45 minutes

Prep Time 1 hours 35 minutes

Cook Time 6 hours 10 minutes

Yield 1 4-pound pastrami

Number Of Ingredients 9

2 cloves garlic, crushed
½ cup vegetable oil
¼ cup coarsely ground fresh black pepper
2 tablespoons smoked paprika
2 teaspoons ground coriander
1 teaspoon dry mustard
½ teaspoon ground white pepper
¼ teaspoon cayenne pepper
4 pounds corned beef brisket

Steps:

  • Mix garlic and vegetable oil in a small bowl. Set aside for 1 hour.
  • Preheat oven to 225 degrees F (110 degrees C).
  • Combine black pepper, paprika, coriander, dry mustard, white pepper, and cayenne pepper in a large bowl. Set aside.
  • Cover a baking sheet with a large sheet of heavy-duty aluminum foil. Coat aluminum foil with prepared garlic oil. Lay corned beef brisket on foil and brush with remaining garlic oil.
  • Cover all sides of corned beef brisket completely with pepper mixture, reserving 1 to 2 tablespoons.
  • With fat side of corned beef brisket up, wrap in the sheet of aluminum foil. Place wrapped corned beef on another sheet of aluminum foil with the seam and fat side down. Place double-wrapped corned beef on a third sheet of aluminum foil (seam down), and wrap again.
  • Bake in the preheated oven for 6 hours.
  • Remove pastrami from the oven and let cool to room temperature, about 3 hours.
  • With pastrami still wrapped in aluminum foil, place in a freezer bag or other plastic bag and refrigerate for 8 to 10 hours.
  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  • Line a baking sheet with aluminum foil.
  • Remove pastrami from refrigerator, unwrap, and place on the prepared baking sheet. Sprinkle top with 1 to 2 tablespoons of remaining pepper mixture.
  • Place pastrami in the oven, 6 to 8 inches below broiler heat. Broil briefly to brown surface, about 3 to 4 minutes. Remove pastrami from the oven and slice thinly, about 1/8-inch slices.
  • Heat a large skillet over low heat.
  • Heat pastrami slices in the skillet with a few drops of water until fat begins to turn from white to translucent, about 5 minutes.

Nutrition Facts : Calories 4709.2 calories, CarbohydrateContent 32.6 g, CholesterolContent 979.8 mg, FatContent 383.9 g, FiberContent 14.5 g, ProteinContent 273.2 g, SaturatedFatContent 103.4 g, SodiumContent 22099.4 mg, SugarContent 1.7 g

HOT PASTRAMI SANDWICH RECIPE | FOOD NETWORK



Hot Pastrami Sandwich Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 20 minutes

Cook Time 15 minutes

Yield 1 serving

Number Of Ingredients 8

1 tablespoon butter
2 slices caraway rye bread 
1 slice provolone
1 slice Swiss cheese 
4 ounces hot pastrami 
2 to 3 ounces sauerkraut 
2 to 4 tablespoons mayonnaise 
1 tablespoon yellow mustard 

Steps:

  • Heat a flattop grill or pan on medium heat. Butter one side of each slice of bread. Set the buttered side of bread on the flattop. Add provolone to one slice and Swiss to the other slice. Grill until bread is toasted and cheese has melted, approximately 5 minutes, then remove from the flattop. Meanwhile, place pastrami on the flattop in a pile and the sauerkraut on the flattop in a separate pile. Grill both until warm, 1 1/2 to 2 minutes, then flip and warm the other side. Add mayonnaise to both pieces of bread, then add mustard to one half. Place half the pastrami on one slice and the other half on the other slice. Add sauerkraut to one half and flip the other slice on top. Cut sandwich in half and enjoy!

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