NO-SMOKER PASTRAMI
The lure of this pastrami recipe from La Boîte, a spice emporium in Hell's Kitchen, is that it is a project that does not require a smoker. The essential ingredients are smoked salt and Prague powder (the curing salt sodium nitrite). Both are sold online. It will take nearly a week to make, but the meat is mostly unattended. You could start it on Monday and have it ready for Sunday dinner. The pastrami - reheated and served with warm sauerkraut, or sliced on rye with mustard and sauerkraut - makes for superb cold-weather feasting. Keep it in mind as you plan for the Super Bowl or other occasions for feeding a crowd.
Provided by Florence Fabricant
Categories meat, project, main course
Time P5DT14h
Yield 12 servings
Number Of Ingredients 14
Steps:
- Place brisket in a gallon-size zipper freezer bag and set aside in a bowl or a large plastic container. Combine 3 tablespoons smoked salt, kosher salt, the sugars, Prague powder, bay leaves, garlic, cloves, crushed pepper, allspice and 1 tablespoon crushed coriander seeds in a large bowl. Add 2 cups boiling water. Let stand 15 minutes, stirring from time to time. Add 4 cups ice water to mixture, stir and pour into the bag with the meat. Add as much additional cold water as needed to fill the bag. Seal the bag, removing as much air as possible, and place in the refrigerator still in its bowl or container. Keep refrigerated for 5 days.
- Remove meat from brine, rinse and pat dry with paper towels. Set meat on a rimmed baking sheet that has been lined with parchment paper. Toast remaining coriander seeds and the mustard seeds in a dry skillet. Mix with the remaining smoked salt and crush all together. Add the coarse pepper. Press this spice mixture into the surface of the meat all over.
- Heat oven to 200 degrees. Place a rack in a rimmed baking sheet and cover rack with a piece of heavy-duty foil large enough to enclose meat. Punch some holes in the bottom of the foil for draining. Place meat on foil, wrap tightly and place pan in oven for 12 hours. Remove from the oven and let cool before refrigerating. At this point, pastrami will keep 10 to 12 days in the refrigerator.
- To serve, place all or a portion of the meat, wrapped in foil, in a steamer basket over simmering water in a large pot. Steam until warm, 30 minutes. Slice thin and serve.
Nutrition Facts : @context http, Calories 555, UnsaturatedFat 19 grams, Carbohydrate 20 grams, Fat 39 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 15 grams, Sodium 454 milligrams, Sugar 14 grams, TransFat 0 grams
PRIMETIME PASTRAMI
Provided by Guy Fieri
Categories main-dish
Time P5DT8h30m
Yield 10 to 12 servings
Number Of Ingredients 22
Steps:
- For the brine: In a large stockpot, add half of the water, the brown sugar, kosher salt, curing salt, coriander seeds, mustard seeds, fennel seeds, juniper berries, chile flakes, bay leaves, cloves, cinnamon and star anise and bring to a boil. Then simmer for 30 minutes. Add the remaining water with some ice to chill the brine.
- For the rub: Grind the peppercorns, coriander and juniper until crushed but still a little chunky. Add to a mixing bowl. Add the salt, brown sugar, chile flakes and granulated garlic and stir to combine.
- For the pastrami: First, clean all the fat off the brisket including the "V" between the two muscles, then follow the fat between the two muscles and separate them making a flat and a cap.
- Transfer the brine to a large hotel pan or roasting pan. Add the brisket and refrigerate at least 5 days and no more than 10 days. Make sure the brisket is stirred once a day to get an evenly brined brisket.
- After a minimum of 5 days, prepare a smoker for 225 degrees F.
- Remove the pastrami, rinse it and blot dry with paper towels. Thoroughly rub the brined brisket with the pastrami rub. Place in smoker and cook for 8 hours until the internal temperature reaches 210 degrees F on an instant-read thermometer.
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