Ny Deli Style Pastrami Recipes

PASTRAMI

Steps:

• Clean a container large enough to hold the brine and the meat, such as a large glass container.
• Mix the Prague Powder #1, brown sugar, pickling spices and garlic cloves. Add to the water and stir until the powder and ground ingredients are dissolved.
• Add the meat to the curing solution. Since it will probably float to the surface, use a glass or plastic bowl filled with brine on top of the meat until it submerges.
• Make sure there is enough brine to cover the meat by at least 1 inch. Refrigerate.
• Let it cure for at least 4 days (ideally 6), depending on the thickness of the meat. Move the meat every day to stir up the curing solution.
• At the end of the brining, the outer layer of the meat will be light gray. The inside should look just like raw meat, slightly pinker.
• Toast the coriander and mustard seeds in a dry skillet over medium heat for 2 to 3 minutes.
• Grind the seeds with a mortar with a pestle or in a spice grinder until you have a rough sandy texture.
• Combine the ground spices with the pepper, paprika, salt, sugar, and garlic.
• Desalinate by placing the corned beef in a pot slightly larger than the meat and cover it with cold water in the fridge for at least 24 hours.
• Rinse the meat, and place it on a large plate.
• Apply the spice rub generously. Press the rub onto the meat surface so that it can adhere. Use less rub on thin parts of the meat cut.
• Place the plate in the refrigerator for a minimum of 3 days uncovered.
• Preheat the smoker to 225 F / 107 C. Use any wood, such as cherry wood.
• Place the meat in the smoker. Smoke the with indirect heat until it reaches about 160 F / 70 C.
• If you do not steam the smoked meat right away, wrap in foil and and keep it refrigerated for up to a week.
• In a large steamer (or in a large pot or pan with a wire rack), place the meat, making sure that the meat is not in contact with the water.
• Put the steamer on the stove at low to medium heat. Steam for two hours or until the meat is heated through to 203 F / 95 C. Add hot water as needed, to make sure the steamer never dries out.
• For a firm crust, place on a hot grill, in the oven or under the broiler for a few minutes.
• Cut the meat by hand with a sharp knife in thin slices, about ½ inch thick, perpendicular to the grain.
• Spread brown mustard on two slices of untoasted rye bread.
• Serve pastrami between the slices of rye bread, with pickles and coleslaw on the side.

NEW YORK DELI PASTRAMI SANDWICH

Steps:

• Cut 2 slices from the bloomer, or bread of your choice, and spread a little mustard over one slice
• Top with the pastrami beef, Swiss cheese or other hard cheese, tomato slices and a few lettuce leaves
• Spread a thin layer of mayonnaise on the other slice of bread and put on top of the sandwich
• Cut in half and serve with crisps, if you like

NY DELI STYLE PASTRAMI

Steps:

• 1. Remove the corned beef from the package and rinse well. Set in a large bowl of water to soak in fridge for at LEAST 6 hours changing water a few times. This removes some of the salt and is important.
• 2. Drain and dry well.
• 3. Crush your spices in a mortar and pestal or spice grinder. Keep it coarse.
• 4. Cover the meat on all sides with the mix.
• 5. At this point you can go directly to the smoker or wrap it in plastic wrap and refrigerate over night.
• 6. Wen you are ready to smoke, set your smoker at 225.
• 7. Insert meat thermometer into the meat and place directly on the rack, fat side up.
• 8. Add your wood chips or pellets, light wood like apple is good. Hickory is too heavy. Change: I did one today and mixed some hickory with the apple, we liked it. Of course, it's a little heavier smoke taste. Fill you water holder.
• 9. Smoke until the internal temperature is 150. Probably 2 to 3 hours.
• 10. Remove from the smoker to a broiler pan or any pan with a rack. Put water in the bottom of the pan and cover tightly with foil.
• 11. Bake/steam in the oven at 250 until tender. Can take from 3 to 5 hours depending on size.
• 12. Can be served hot. To slice thin, chill overnight and slice on an electric slicer.