2.66lb USDA Choice tri-tip dry brined with post oak smoked salt, pink salt #1, coriander seed, and crushed black pepper for three days. Sous vide at 133F for 23 hours, and then hit with a very powerful torch to sear – maybe 12 seconds in all.
Grilled thin-sliced seeded rye, gouda cheese, home-made Russian dressing (with home=grown home-cured pickles) and home-made sauerkraut.
Medium rare, lusciously tender, and delicious
by SpicyBeefChowFun
2 Comments
I don’t know who you are or where you live but I’m on my way over new best friend. 🤙
So many pastrami questions:
* how do you know how long to brine?
* how do you know how strong to make the brine, so as not to overpower the meat etc?
* is sous viding an integral part or could mere mortals without a vacuum sealer use a different method?