Easy Homemade Pastrami - How to Turn Corned Beef Into Pastrami

hello this is chef john from food wishes comm with easy homemade pastrami that's right i'm going to show you how to take an ordinary corned beef and turn it into pastrami in your home oven and isn't as good as real New York pastrami of course not that's ridiculous but it is very easy and tastes better than what you're going to get at a grocery store ok so step one we're going to get our pastrami rub together which is a freshly ground black pepper smoked paprika ground coriander some dry mustard some white pepper and some cayenne all right so we're going to mix that up and as soon as that's mix just set that aside and that is ready to go alright next I'm going to make a really simple quick garlic oil this is just some grapeseed oil with a couple crushed garlic cloves all right raw garlic I just let that sit there for an hour and it's perfect you can pretty much use any neutral vegetable oil all right once that's ready we're going to take a large piece of heavy-duty aluminum foil I'm going to paint it with some of my garlic oil and I'm going to lay down our corned beef and this is your standard already brined ready to cook corned beef alright has a side that's lean and a side that has a little fat cap on it we're not going to trim it alright so step one here on the meat side I'm going to brush that with a little bit of garlic oil and I'm going to sprinkle our dry rub over generously you're going to want to cover the surface you're gonna want to Pat it in I'm going to flip it over do the same thing with the fat side and we also have to get the sides so you should have plenty of rub I want you to get all the sides every nook and cranny no matter how borderline inappropriate it may look or feel alright once our corned beef has been completely covered with the dry rub we're going to start the wrapping process so my fat side is up I'm going to wrap that into a bundle like that all right I'm going to place another piece of foil down flip it over so the seam is down the fat side is down I'm going to tightly wrap that into a bundle just like I did the first time I'm going to place that on a piece of foil alright I'm going to wrap it now remember the fat side inside there is down so when I wrap this one I'm going to flip it over so the seam is down and the fat side inside is up so bottom line you're gonna wrap it three times in heavy-duty foil ideally the fat side when it goes into the oven is up once that's been wrapped I'm gonna put that in a baking dish and that's gonna go in a low oven 225 degrees for a long long time how long six hours oh yeah I'm not kidding so set your timer to twenty five six hours later take it out I let mine cool down for a few hours room temperature I put it in the back and I refrigerated it overnight I highly recommend you refrigerate it overnight it's way easier to work with cold as far as slicing all right next day I'm ready to unwrap and rock and roll and there we go looks pretty awesome it is a little wet okay now you're certainly welcome to start slicing this and making sandwiches but I like to do this I put it on a sheet pan with a little bit of foil you should have a little bit of dry rub left I sprinkle that on just a little touch I set my broiler to high and I place this about six eight inches underneath the heat and I just broil the surface for about three or four minutes just to sort of dry it off and give it that nice finished look so that's optional but I recommend it all right once that's done I go over to the cutting board and I start slicing my poster on me by the way you could trim as much fat out of there as you want I think you should keep some though it's an important flavor component when you heat this up now you can eat this cold just like that but that would make you insane because what you want to do is put a pan on low heat put some slices in there give it a few drips of water and just slowly warm that and what we're looking for is see that fat see how it starts out white and then it kind of turns translucent and it gives up some of the fat that's done all right you just want to heat it through and I'm pretty sure you know the rest we're going to throw this on some rye mustard highly recommended and don't be shy I'm going to place that on there I'm going to cut this in half and look at that of course don't forget the pickle that's mandatory all right I'm going to bite into this and you can see just how awesome that is tender incredibly aromatic fairly spicy that black pepper just punches you right in the nose that little hint of smokiness from the paprika simulating the smoking of the brisket which is how traditional pastrami is made of course and there you go quick and easy homemade pastrami using a corn beef so I hope you give this a try head over to food wishes calm for all the ingredient amounts and more info as usual and as always enjoy

Channel: Food Wishes

Views: 728,287

Rating: 4.9461784 out of 5

Keywords: Homemade, Pastrami, Corned, Beef, easy, meat, beef, deli, kosher, cured, sliced, sandwich, chef, john, foodwishes, lunch, Food, Cooking, Kitchen, Recipe, Recipes, Allrecipes, recipe, recipes, Easy homemade Pastrami, how to, how to make, how to cook, make, cook, learn, food, simple, delicious, How-to (Conference Subject)

Id: a8wMNv5TD_I

Length: 4min 56sec (296 seconds)

Published: Sun Apr 15 2012

Reddit Comments

[u/bob-the-cook]

Ingredients

• 2 cloves garlic, crushed
• 1/2 cup vegetable oil
• 1/4 cup coarsely ground fresh black pepper
• 2 tablespoons smoked paprika
• 2 teaspoons ground coriander
• 1 teaspoon dry mustard
• 1/2 teaspoon ground white pepper
• 1/4 teaspoon cayenne pepper
• 4 pounds corned beef brisket

Directions

1. Mix garlic and vegetable oil in a small bowl. Set aside for 1 hour.
2. Preheat oven to 225 degrees F (110 degrees C).
3. Combine black pepper, paprika, coriander, dry mustard, white pepper, and cayenne pepper in a large bowl. Set aside.
4. Cover a baking sheet with a large sheet of heavy-duty aluminum foil. Coat aluminum foil with prepared garlic oil. Lay corned beef brisket on foil and brush with remaining garlic oil.
5. Cover all sides of corned beef brisket completely with pepper mixture, reserving 1 to 2 tablespoons.
6. With fat side of corned beef brisket up, wrap in the sheet of aluminum foil. Place wrapped corned beef on another sheet of aluminum foil with the seam and fat side down. Place double-wrapped corned beef on a third sheet of aluminum foil (seam down), and wrap again.
7. Bake in the preheated oven for 6 hours.
8. Remove pastrami from the oven and let cool to room temperature, about 3 hours.
9. With pastrami still wrapped in aluminum foil, place in a freezer bag or other plastic bag and refrigerate for 8 to 10 hours.
10. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
11. Line a baking sheet with aluminum foil.
12. Remove pastrami from refrigerator, unwrap, and place on the prepared baking sheet. Sprinkle top with 1 to 2 tablespoons of remaining pepper mixture.
13. Place pastrami in the oven, 6 to 8 inches below broiler heat. Broil briefly to brown surface, about 3 to 4 minutes. Remove pastrami from the oven and slice thinly, about 1/8-inch slices.
14. Heat a large skillet over low heat.
15. Heat pastrami slices in the skillet with a few drops of water until fat begins to turn from white to translucent, about 5 minutes.

Serve warmed pastrami slices on rye bread with mustard and a pickle

The Original Recipe Is Published Here

[u/mamatoto]

Sorry if this is a silly question. I'm not in the US and that beef looks suspiciously like regular old beef. I think of corned beef as that stuff that comes in little cans that look like spam cans. Anyway, all that was to ask can one use regular beef? As in just plain old straight from the butcher beef?