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BBQ Related Topics => BBQ Recipes => Beef Recipes => Topic started by: Mark on November 10, 2010, 01:31:13 am

Title: Pastrami recipe, according to the Brits
Post by: Mark on November 10, 2010, 01:31:13 am

http://www.guardian.co.uk/lifeandstyle/gallery/2010/nov/03/how-to-make-pastrami

Title: Re: Pastrami recipe, according to the Brits
Post by: Otis857 on December 10, 2010, 02:49:09 pm

I've always wanted to learn how to do it. Have you tried it yet? Do you have any metric conversions to this recipe for us Yanks?  :-[

Title: Re: Pastrami recipe, according to the Brits
Post by: Mark on December 10, 2010, 06:58:00 pm

Here's one.
http://www.goodcooking.com/conversions/temp.htm

Simply put, use equal parts coriander seed and black peppercorns. Smoke to 170. Steam after and slice thinly across the grain.

I've made pastrami the cheater's way on several occasions: Get uncooked corned beef on the cheap after St. Paddy's Day. Coat with crushed coriander and pepper. Smoke. Surprisingly good. Just remember to rinse the corned beef first. Or soak it in a couple of changes of water. Otherwise it's salty as heck if you don't.

Title: Re: Pastrami recipe, according to the Brits
Post by: BERNIETHEK on March 22, 2011, 09:31:08 am

Hey Mark,  What's the highest temp to smoke corned beef?

Title: Re: Pastrami recipe, according to the Brits
Post by: Mark on March 22, 2011, 10:12:38 am

Bernie, I treat it like a brisket and smoke it around 250 degrees. But I remove it at 165 so I can thinly slice it pastrami-style rather than thicker like brisket.

Title: Re: Pastrami recipe, according to the Brits
Post by: BERNIETHEK on March 22, 2011, 11:41:45 am

Mark,  should I soak it for a few hours first or can I just rinse it off.  What kind of pepper should I use???

Title: Re: Pastrami recipe, according to the Brits
Post by: Mark on March 22, 2011, 01:06:15 pm

I just rinsed off the brine, although I'm sure that soaking for an hour or two would help. I used plain black peppercorns and corriander seed and coarsely ground them in a coffee grinder. My mixture was 50/50, although it turned out pretty spicy. Next time I'll back off on the black pepper a bit.

I chilled it after smoking to be able to slice it thinly. Then I steamed the sliced meat before serving. It made all the difference in replicating how it is served in a deli. :P