Corned Beef (and Pastrami added)

Sausage making and curing meats.

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Corned Beef (and Pastrami added)

Postby DATsBBQ » Wed Mar 09, 2011 8:01 pm

St Paddie's is just round the corner.

Started off with an overpriced flat from Costco. Briskets have gotten real pricey here of late.
Crovac.jpg


In the pickle per Papa T's Recipe ( viewtopic.php?f=47&t=13983" target="_blank" target="_blank" target="_blank" target="_blank )
Pickle.jpg
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Re: Corned Beef

Postby DATsBBQ » Fri Mar 18, 2011 8:33 am

Yes and no.

It had a pretty hefty gash on it from the packing house, but not the end of the world. Then I cut it half. The nicer half (sans gash) I set aside to make a Pastrami tomorrow. The other half I trimmed up some, removing the remnants of the point and the fat sandwiched betwix. Then I gave it an hour soak in cold water, switching out the water twice.

Put it in a pot, added enough Harps to cover and simmered for 5 hours. Added some new red spuds and half of a cabbage towards the end. The results were outstanding, Didn't get any pics coming out of the pot or plated. :shock: Quite frankly forgot. Thinking the Harps that didn't go in the pot might have something to do with that. :wink:

There is plenty left to make Ruben's with tonight so I'll get some pics of that when I slice up the meat. Color couldn't be better from the cure. I'm thinking now that the Pastrami half will get smoked on Sunday as something has come up for Saturday.
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Re: Corned Beef

Postby ChileFarmer » Fri Mar 18, 2011 8:44 am

Awaiting results. But I bet its gonna be good. What kinda rub on the pastrami?CF :D
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Re: Corned Beef

Postby DATsBBQ » Fri Mar 18, 2011 8:53 am

ChileFarmer wrote:Awaiting results. But I bet its gonna be good. What kinda rub on the pastrami?CF :D


I usually use 3 parts fresh ground pepper to 2 parts fresh ground coriander. No salt, as the hunk of cured beast has enough of that already.
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Re: Corned Beef

Postby Papa Tom » Fri Mar 18, 2011 10:37 am

:clap:
tarde venientibus ossa....
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Re: Corned Beef

Postby DATsBBQ » Fri Mar 18, 2011 6:42 pm

Sliced up for sammies:
slice2.jpg


OK, add some light Rye bread, Thousand Island dressing, Swiss Cheese and Saurer Kraut and you have some good eats. Pickle and chips on the side.
plate2.jpg


Standby for Pastrami :roll:
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Re: Corned Beef

Postby ChileFarmer » Sat Mar 19, 2011 9:22 am

Dave, nothing but goodness. Dang that is one fine sandwich. CF :D
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Re: Corned Beef

Postby ryda » Sat Mar 19, 2011 9:51 am

Mmmmmmmmmmmm........ :goof:
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Re: Corned Beef and Pastrami (added)

Postby DATsBBQ » Sat Mar 19, 2011 6:06 pm

Rubbed the remaining half of the pickled beast as mentioned above last night and then put it in the smoke at 07:00.
PastramiInTheSmoke.jpg
Smoke at 245° till I got to an internal temp of 165° at which time I foiled it. Took it off at 14:00, drained the liquid and let set wrapped in foil and an towel for a couple of hours. Then removed the towel and opened the foil to cool down for an hour. Then I broke out the meat slicer.
PastramiSlicedUp.jpg
The pastrami is actually redder than it appears above, blame it on the flash.
Some kind of Pastami sammie for dinner tonight is a sure bet.
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Re: Corned Beef (and Pastrami added)

Postby limey » Sat Mar 19, 2011 8:36 pm

Great job Dave, the sammie looks awesome, :bow:
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Re: Corned Beef (and Pastrami added)

Postby DATsBBQ » Sat Mar 19, 2011 9:47 pm

New Country wrote:I've been wondering what the best method is for the final steaming that is done in the NY style delis. Is wrapping it in its own juices in the smoker enough? I'm looking at the Charcuterie book which calls for braising or steaming on a rack in the oven for 2-3 hours after hot smoking to 150 F. I'm torn on which method to try; wrapped in pit or steamed (in oven or pit).


Having never been to NYC all I can do is speculate. I think the steaming is to keep it moist and at temp to melt cheese.
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Re: Corned Beef (and Pastrami added)

Postby ChileFarmer » Sun Mar 20, 2011 9:01 am

Outstanding, love the color. Looks tender enough to me. I make pastrami but have never steamed any. I do slice it thin. Good job all the way. CF :D
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Re: Corned Beef (and Pastrami added)

Postby bigbob73 » Sun Mar 20, 2011 1:31 pm

we had a panini press given to us recently. I could see some world class rubens coming from your pastrami.
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Re: Corned Beef (and Pastrami added)

Postby DATsBBQ » Sun Mar 20, 2011 6:27 pm

bigbob73 wrote:we had a panini press given to us recently. I could see some world class rubens coming from your pastrami.


Technically that would be a "Rachel", a Ruben is made with corned beef. Either way, a Paninni press would be the cat's meow.
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Re: Corned Beef (and Pastrami added)

Postby bowhnter » Mon Mar 21, 2011 11:00 am

Nice, I could eat either of those!
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