Monday, April 29, 2013


Beef Pastrami                                     Makes 2 pounds
Brine
2 ½ pounds bavette or boneless short ribs
1 gallon cold water
1 ½ cups kosher salt
1 cup granulated sugar
¾ ounce (by weight or 4 teaspoons) pink salt (sodium nitrite)
1 tablespoon pickling spices
½ cup, packed, dark brown sugar
¼ cup honey
5 garlic cloves
To Finish
1 tablespoon coriander seeds, lightly toasted
1 tablespoon black peppercorns, lightly toasted

1. Place the meat in a deep casserole dish that is just big enough to hold it.  Reserve the meat in the refrigerator while preparing the brine.
2. To make the brine combine all of the ingredients in a large saucepot and bring the mixture to a boil.  Remove the brine from the heat and allow it to cool to room temperature.  Place in the refrigerator and allow it to cool to 50° F. 
3. Poor the brine over the meat and use a heavy plate to keep it submerged.  Brine the meat in the refrigerator for 24 hours. 
4. Remove the meat from the brine, rinse it and then pat it dry with a clean kitchen towel.  Leave the meat uncovered in the refrigerator overnight to form a pellicle.
5. Hot smoke the meat to an internal temperature of 150° F, about three hours.  At this point the pastrami can finished immediately or refrigerated for up to three days and finished later. 
6. Combine the coriander seeds and black peppercorns in a spice grinder and coarsely grind.  Rub the mixture over the entire outside of the meat. 
7. To finish the pastrami preheat the oven to 275° F.  Place a wire roasting rack in a roasting pan with deep sides.  Fill the roasting pan with one inch of boiling water.  Place the pastrami on the rack and slowly roast the pastrami for two to three hours or until it is fork tender. 

Equipment:  Cutting board and knife, measuring cups, measuring spoons, large casserole dish, large stockpot, clean kitchen towel, spice grinder, smoker, meat thermometer and a large roasting pan with a wire rack.

Pickling Spice                               Makes 1 cup
2 tablespoons black peppercorns, lightly toasted
2 tablespoons mustard seeds, lightly toasted
2 tablespoons coriander seeds, lightly toasted
2 tablespoons hot red pepper flakes
2 tablespoons allspice berries
1 tablespoon ground mace
2 cinnamon sticks. Broken into small pieces
24 bay leaves, lightly crumbled
2 tablespoons whole cloves
1 tablespoon ground ginger

1. Lightly crush the black peppercorns, mustard and coriander seeds with the side of a chef’s knife.  In a small mixing bowl combine the toasted and crushed spices with the remaining ingredients.  Mix well and store in a plastic zip lock bag.

Equipment:  Cutting board and knife, measuring spoons, small sauté pan, small mixing bowl and a plastic zip lock bag.


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