Making pastrami at home takes time—a little over a week, in fact—but very little effort. The long brine and slow smoking infuse the beef with flavor and keep it tender. This recipe makes a lot, and while you can certainly use a smaller piece of brisket, why not make enough to share with friends and family? The unsliced brisket will keep for at least 10 days, too.
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对于盐水
4-3/8 oz. (6-1/2 Tbs.) fine sea salt (measuring by weight is most accurate)
1cup hickory wood chips, soaked in water for 30 minutes and drained
营养信息
每2盎司的营养样本量。
卡路里(KCAL):100
脂肪卡路里(KCAL):25
脂肪(g):3
Saturated Fat (g): 1
多不饱和脂肪(G):0
Monounsaturated Fat (g): 1
胆固醇(MG):45
钠(MG):280
Carbohydrates (g): 1
纤维(G):1
Protein (g): 16
Preparation
Brine the brisket
In a food-safe container large enough to hold the brisket, whisk the sea salt, sugars, honey, curing salt, garlic, and mustard and coriander seeds with 6-1/3 cups warm water to dissolve the salt and sugar. Refrigerate until cold, about 1 hour.
Prepare a gas or charcoal grill for indirect cooking over low heat (200°F to 275°F) or prepare a smoker according to manufacturer’s directions. Add half of the hickory chips to the coals or to a smoker box. Place the brisket fat side up on the cooler side of the grill, cover, and cook until it registers 170°F on an instant-read thermometer inserted in the thickest part, 4 to 6 hours, adding the other half of the hickory chips halfway through. Let cool.
Have made this pastrami recipe a few times now. It's easy and produces excellent results. One caution though - once you make your own pastrami, you'll never want to eat the store bought variety. I have smoke and cooked my pastrami using my Traeger but I've also cooked low and slow in the oven. Both were excellent.
当我第一次在精美的烹饪中看到它时,就做了这个食谱。绝对很棒!我唯一真正的问题是如何在我们已经非常完整的冰箱中腾出空间一个星期,以盐水为整个牛ket(平坦和点)。通过在大型塑料袋而不是刚性容器中将其涂抹来部分解决此问题。这样,它可以符合中型冰箱抽屉的形状。一直在思考“爆炸后的结果是什么?”。答案是咸牛肉。所以星期六,我从上一个圣帕特里克节中释放了一包包装的玉米牛肉。调味并在韦伯水壶上抽烟。它正在下雨,也许这说明了为什么要花8-9个小时才能达到170而不是4-6。 Worked very well so it's a good short cut.
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