PASTRAMI RUB FOR SALE 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     Corned Beef

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

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From thehungrymouse.com
See details


INSTANT POT CORNED BEEF AND CABBAGE - PRESSURE COOKING T…
Dec 10, 2018 · I make my own pastrami, but have had trouble with the steaming step, it takes too long, the liquid boils away & scorches the pan, etc. but the main issue is it is not tenderized enough. Next time I make pastrami, after smoking I’ll let the beef rest overnight before pressure cooking. Then quickly pan sear it to “set” the rub.
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See details


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Dijon Bacon & Beef. All beef is hung on the bone for 7 days to allow the meat to relax before processing; after another 14 days of maturing it is ready to prepare and display for sale. For every 4 pounds of beef brisket, make this curing rub…
From sociallearningrevolution.nl
See details


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A steak is a meat generally sliced across the muscle fibers, potentially including a bone. It is normally grilled, though it can also be pan-fried.Steak can also be cooked in sauce, such as in steak and …
From en.m.wikipedia.org
See details


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Most Thanksgiving gravy recipes require last-minute construction as they usually call for pan drippings from the bird to make a broth to thicken. With a sharp, pointed knife, follow the lamb bone …
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See details


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