Pastrami is corned beef brisket and is featured as an ingredient in many cuisines. It is also named “HUNTER BEEF”.
Pastrami depends heavily on the spice blend applied to the cured corned beef. The dry mix… the scrub for the beef brisket.
PASTRAMI can be eaten cold, but it is often enjoyed hot. Since Pastrami is already cooked, it just needs to be heated. Pastrami can be sliced thin for a sandwich or thicker and be served with vegetables.
Garlic Fusion
The Beef brisket is brushed with garlic oil.
Dry Mix Marination
Cover all the sides of the beef brisket completely with the prepared dry mix.
Broil the Brisket
Place the pastrami in the oven and broil it until the surface gets brown.
BEEF PASTRAMI
INGREDIENTS:
- Garlic 2 cloves
- Olive oil 1/2 cup
- Black pepper 1/4 cup
- Smoked Paprika 2 tbsp
- Ground coriander 2 tsp
- Dry mustard 1 tsp
- Ground white pepper 1/2 tsp
- Ground cayenne pepper 1/4 tsp
INSTRUCTIONS:
- Mix garlic and olive oil in a small bowl and set it aside for an hour to develop the fusion.
- Preheat oven to 225F.
- Combine black pepper, paprika, coriander, dry mustard, white pepper, and cayenne pepper in a large bowl.
- Cover a baking sheet with heavy-duty aluminum foil and coat it with some prepared garlic oil.
- Lay the beef brisket on the foiled dish and brush the remaining garlic oil.
- Cover all the sides of the beef brisket completely with the prepared dry mix.
- Keep the fat side of the brisket up, and wrap it in the foil sheet completely.
- Place wrapped beef on another sheet of aluminum foil with the seam of the flat side down.
- Bake it in the preheated oven for 6 hours.
- Remove the pastrami from the oven and let it cool to room temperature.
- Place the pastrami along with the foil in a freezer bag and refrigerate for 10 hours.
- Preheat the oven broiler on low.
- Line a baking sheet with aluminum foil, unwrap the pastrami and place it on the new baking dish.
- Sprinkle the top with the remaining dry mix.
- Place the pastrami in the oven and broil it until the surface gets brown.
- Remove pastrami from the oven and slice thinly about 1/8 inch slices.
- Heat a skillet over low heat, place the pastrami with few drops of water and cook till the fat begins to turn translucent…..just like bacon.
- Serve in a sandwich or eat with vegetables.