Beef Pastrami

Homemade Pastrami

Описание:

You can take an ordinary corned beef brisket and turn it into delicious pastrami. What normally takes a week, and requires a smoker, can be done in one day if you follow these simple steps.

For more info, check out the About.com article:
http://bbq.about.com/cs/barbecuetips/...

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Комментарии:

Devan Cavanaugh пишет: I make this all the time!! Thank you!! I have compared it to some of the best in NYC and came up better then them twice !! 4-4.5 lbs wrapped up in tinfoil, set the bake time and temp to 4.5 hours and 240, wake up, slice and EAT !! Use rye with mustard, slice it thin. The reason for 4.5 hours is because I leave it in the oven as it cools down. Thanks again !!


abcdthroughz пишет: Awesome. I followed exactly and it came out awesome. Thanks.

Raigalq2 пишет: nice!!!

inhalefarts пишет: I laughed my ass off at how many layers there were

Francisco Soto пишет: Hello mate, a short question ! At what temperature you roast tha meat.
Thx!

petmycatwiththose пишет: Very nice recipe, i'll try this out.

Mehdi Dargahi пишет: Chef John! u r awesome! I am a big fan! u rock! :)

rg1599 пишет: this is awesome, my son ate until he almost got sick

samantha mohammed пишет: this is foodwishes
?

Pedro torres motta пишет: how many time i have to preheat?


Fadi Sarsak пишет: isn't he chef John from foodwishes?

Witchback Great пишет: Nice job.


automaticangel21 пишет: you've revealed your secret identity!!!

Jagonomic пишет: of course they are.

automaticangel21 пишет: @BLeSSeDoGkUSH420 oh, i'd never seen him but i've enjoyed his yummy recipes :)

Jagonomic пишет: Looking for an alternative to the pastrami Chef John did on Foodwishes, what's better than Chef John again!

Carlos Gregory пишет: @SotoPanxo It said 240 degrees F

WIllyGilly321 пишет: ...to get even more information call 555-1212

KOOKY LADIBABY пишет: ITS THE FOOD WISH MAN....awsome

TheLoyalOfficer пишет: Outstanding! Thank you, Chef John!

anky bh пишет: @automaticangel21 he's shown himself on foodwishes channel before

stiliyan sevdalinov пишет: hhahaha wel its nat pastrami but pasturma

CannibalShadow пишет: It's the same chef john from foodwishes :P

costindan пишет: very fine chef , regards from spain\r


DRSYNDROLIUM пишет: my 1 st time seeing chef john ....YASS MANSSSS


Warrior1396 пишет: Aren't they the same people? They sound alike and have the same sence of humour!

koglau пишет: La receta no es la original

pr1cl3 пишет: arent u teh chef on cookign wishes?

idunnoproductionzz пишет: I WAS SO HAPPY WHEN I SAW THIS WAS CHEF JOHN I LOVE FOODWISHES

abcdthroughz пишет: Not sure if this is important. But I did it.
When you start to wrap it, make sure fat side is down. That way the fat side will be up when you complete your 6th wrap. So when you bake it, the fat side will be up.

mshervie2 пишет: Why so many layers of foil???

Honeysuckle Catering пишет: i need to make this! looks so good. please check out my channel as well! happy cooking. =)

Jagonomic пишет: Chef John just did a video about this detail. /foodwishes

coolcookingmama пишет: I tried this reciepe and truly enjoyed the outcome. I did add some juniper berry's and tyme. It made a wonderful sandwich, thank you so much. Could you use liquid smoke in this dish?

Pikeman50 пишет: junniper berries.

Fadi Sarsak пишет: foodwishes !!!!

reddevilparatrooper пишет: No wonder friggin Pastrami is expensive!!!! BUT I LOVE IT!!!Pastrami on rye sub roll with sauer kraut,provolone,lettuce,tomato,olives and mustard is something I kill for!DO NOT GET IN MY WAY!!!Oh yea!!!

Orion6699 пишет: Chef - hey about time they got someone good on this channel!

cyke90 пишет: Yay!!! Now I can put a face to the hands and voice!!

TheTrueRae Smile пишет: Hey !! I know you ((grin)) I recognize that voice and the great foods! I found you again and glad I did!

fozia mahmood пишет: how long is the shelf life of meat after slowcooking


samantha mohammed пишет: dude you guys have to same voice and stuff


Caio Negri пишет: That is one huge ass knife in the background.

zimbalatti пишет: Hi, How ya doing?

Devan Cavanaugh пишет: I make this all the time!! Thank you!! I have compared it to some of the best in NYC and came up better then them twice !! 4-4.5 lbs wrapped up in tinfoil, set the bake time and temp to 4.5 hours and 240, wake up, slice and EAT !! Use rye with mustard, slice it thin. The reason for 4.5 hours is because I leave it in the oven as it cools down. Thanks again !!


abcdthroughz пишет: Awesome. I followed exactly and it came out awesome. Thanks.

Raigalq2 пишет: nice!!!

inhalefarts пишет: I laughed my ass off at how many layers there were

Francisco Soto пишет: Hello mate, a short question ! At what temperature you roast tha meat.
Thx!

petmycatwiththose пишет: Very nice recipe, i'll try this out.

Mehdi Dargahi пишет: Chef John! u r awesome! I am a big fan! u rock! :)

rg1599 пишет: this is awesome, my son ate until he almost got sick

samantha mohammed пишет: this is foodwishes
?

Pedro torres motta пишет: how many time i have to preheat?


Fadi Sarsak пишет: isn't he chef John from foodwishes?

Witchback Great пишет: Nice job.


automaticangel21 пишет: you've revealed your secret identity!!!

Jagonomic пишет: of course they are.

automaticangel21 пишет: @BLeSSeDoGkUSH420 oh, i'd never seen him but i've enjoyed his yummy recipes :)

Jagonomic пишет: Looking for an alternative to the pastrami Chef John did on Foodwishes, what's better than Chef John again!

Carlos Gregory пишет: @SotoPanxo It said 240 degrees F

WIllyGilly321 пишет: ...to get even more information call 555-1212

KOOKY LADIBABY пишет: ITS THE FOOD WISH MAN....awsome

TheLoyalOfficer пишет: Outstanding! Thank you, Chef John!

anky bh пишет: @automaticangel21 he's shown himself on foodwishes channel before

stiliyan sevdalinov пишет: hhahaha wel its nat pastrami but pasturma

CannibalShadow пишет: It's the same chef john from foodwishes :P

costindan пишет: very fine chef , regards from spain\r


DRSYNDROLIUM пишет: my 1 st time seeing chef john ....YASS MANSSSS


Warrior1396 пишет: Aren't they the same people? They sound alike and have the same sence of humour!

koglau пишет: La receta no es la original

pr1cl3 пишет: arent u teh chef on cookign wishes?

idunnoproductionzz пишет: I WAS SO HAPPY WHEN I SAW THIS WAS CHEF JOHN I LOVE FOODWISHES

abcdthroughz пишет: Not sure if this is important. But I did it.
When you start to wrap it, make sure fat side is down. That way the fat side will be up when you complete your 6th wrap. So when you bake it, the fat side will be up.

mshervie2 пишет: Why so many layers of foil???

Honeysuckle Catering пишет: i need to make this! looks so good. please check out my channel as well! happy cooking. =)

Jagonomic пишет: Chef John just did a video about this detail. /foodwishes

coolcookingmama пишет: I tried this reciepe and truly enjoyed the outcome. I did add some juniper berry's and tyme. It made a wonderful sandwich, thank you so much. Could you use liquid smoke in this dish?

Pikeman50 пишет: junniper berries.

Fadi Sarsak пишет: foodwishes !!!!

reddevilparatrooper пишет: No wonder friggin Pastrami is expensive!!!! BUT I LOVE IT!!!Pastrami on rye sub roll with sauer kraut,provolone,lettuce,tomato,olives and mustard is something I kill for!DO NOT GET IN MY WAY!!!Oh yea!!!

Orion6699 пишет: Chef - hey about time they got someone good on this channel!

cyke90 пишет: Yay!!! Now I can put a face to the hands and voice!!

TheTrueRae Smile пишет: Hey !! I know you ((grin)) I recognize that voice and the great foods! I found you again and glad I did!

fozia mahmood пишет: how long is the shelf life of meat after slowcooking


samantha mohammed пишет: dude you guys have to same voice and stuff


Caio Negri пишет: That is one huge ass knife in the background.

zimbalatti пишет: Hi, How ya doing?
You'll Need:

2 tablespoons black peppercorns
1 tablespoon plus 2 teaspoons dried thyme
6 bay leaves, crumbled
2 teaspoons whole juniper berries, plus 1/3 cup crushed juniper
6 cups water
3/4 cup packed light brown sugar
3/4 cup kosher salt
1 beef brisket (about 4 to 5 pound
2/3 cup coarsely ground black pepper

Procedures : In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves, garlic and whole juniper berries.

In a saucepan, over medium heat, combine the water, brown sugar and salt. Bring to a boil and stir to dissolve the sugar and salt. Remove from heat and add dry spice mixture and steep for 1 hour.

Place the brisket in a glass or plastic container. Pour the seasoned brine to cover the brisket completely. Cover and refrigerate for 3 weeks, turning the brisket every couple of days.

Preheat the smoker.

Combine the crushed juniper berries and ground black pepper in a small bowl. Using the palm and heel of your hand, press two thirds of the berries and pepper mixture into the brisket. Press the remaining mixture into the other side. Place the brisket in a smoker and smoke for about 4 hours.

Remove from the smoker and cool for 30 minutes.

lace the brisket in a large Dutch oven, cover with water and place over medium heat. Bring the liquid to a boil, reduce to a simmer and cook for 2 hours.

Remove from pan and cool completely. Slice into thin slices and serve