homemade pastrami (sallye)
(1 rating)
This is my tweaked version of an award winning recipe from a well known deli in Florida that is famous for their pastrami. To make it more "home cook" friendly, I use the pre-prepared corned beef brisket in lieu of brining your own. It cuts down a couple of days and lots of labor, and is just as good if not better.
(1 rating)
yield
6 -8
prep time
1 Hr 15 Min
cook time
6 Hr 15 Min
method
Bake
Ingredients For homemade pastrami (sallye)
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1 pkgcorned beef brisket (4 to 5 lbs)***
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2 clovegarlic, crushed
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1/2 coil (canola or olive)
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1/4 ccoarsely ground fresh black pepper
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2 Tbspground coriander
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1/2 tspred pepper flakes
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2 Tbspsmoked paprika
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1 tspdry mustard
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1/4 tspcayenne pepper
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lotsheavy duty aluminum foil
How To Make homemade pastrami (sallye)
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1*** NOTE: You need to buy the packaged corned beef that has already has been cured and has spice packet. If you prefer to brine your own, see step 2 below.....
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2Corned Beef Brine Recipe Ingredients 8 cups water or 6 cups water and 2 cups lager beer 1 1/2 cups Diamond Crystal kosher salt 1 cup light brown sugar 1 tablespoon curing salt 1/4 cup corned beef spice 1 tablespoon garlic powder 6-8 pound beef brisket Preparation Instructions Brine: Pour 2 cups warm water into large deep roasting pan. Add salt, sugar and curing salt and stir until dissolved. Add remaining 6 cups of liquid and mix in the corned beef spice and garlic. Submerge the brisket in the liquid, then top with heavy platter to weigh down. This is important, the brisket must be completely submerged. Cover and refrigerate for two weeks. Stir the mixture about every three days. This will aid in even flavoring of the brisket. Then follow steps 2 through 8 to make pastrami.
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3Mix garlic and oil in a small bowl.(You can buy garlic flavored olive oil, but I don't think it gives you the full flavor) Set aside for one hour.i
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4Combine pepper and all other spices (including the spices from the packet that comes with the beef) in a large bowl and set aside.`
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5Place a large piece of heavy duty aluminum foil on clean counter or cutting board. Coat the foil with prepared garlic oil Lay corned beef on foil and brush with remaining garlic oil Cover all sides of brisket completely with pepper and spice mixture, reserving 1 or 2 tablespoons.
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6Place brisket fat side up back on foil sheet and wrap tightly in the foil, make sure foil piece is large enough to completely encase the brisket and overlap Place wrapped brisket on another sheet of foil with the seam and fat side down Wrap with this sheet of foil snugly Do this several times (at least 3 more) reversing the seam each wrap Be sure each wrap is tight so spicy juices won't escape or pastrami will be dry Place brisket in baking pan and cook in preheated 225º oven for 6 hours
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7Remove from oven and set pan on rack, leaving aluminum wrap intact Cool at room temperature for about 3 hours After 3 hours, place still wrapped pastrami in heavy duty plastic bag and set in fridge overnight (at least 10 hours)
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8When ready to serve, preheat oven broiler Unwrap pastrami and place on baking sheet lined with foil Sprinkle reserved pepper mix over pastrami Place in oven about 6-8 inches from broiler Broil for 3 or 4 minutes to brown Remove from oven and place on serving platter Cut into thin slices
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9Preheat heavy skillet over low heat Heat pastrami slices in skillet with a few drops of water until fat begins to turn from white to translucent (about 5 minutes)
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10Good luck and good eating.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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