question on making pastrami -

JaCK2U2 · Postby **JaCK2U2** » Mon Mar 15, 2010 1:25 pm

I could not find any corriander or coarse ground corriander. Can I use ground corriander if I cut back on the amount? Without leaving the area, that is my only option, since the beef is already defrosted and I wouldn't be able to get to the Dallas area any time this week.

Postby **Papa Tom** » Mon Mar 15, 2010 2:48 pm

Yes you can Jack and really don't worry too much about overdoing it coriander is a dominate flavor in pastrami and when you slice it it really is only on the edges. MoF I usually put some ground on in addition to the cracked to enhance the flavor.
You'll like it.

Afterthought edit: I usually add some fine ground pepper in addition to the course for more flavor as well.

JaCK2U2 · Postby **JaCK2U2** » Mon Mar 15, 2010 3:48 pm

Thanks PT - giving it a shot!

Surfinsapo · Postby **Surfinsapo** » Mon Mar 15, 2010 11:36 pm

Wow, this just helped me out too... Great question! :3some:

Postby **DATsBBQ** » Tue Mar 16, 2010 8:08 am

Is there an Asian/mid Eastern market in your neck of the woods? That's where I got mine. Big bag for less than $3.00

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