Learn how to make Easy Homemade Pastrami! – Visit http://foodwishes.blogspot.com/2012/04/how-to-turn-corned-beef-into-pastrami.html for over 675 additional original video recipes! I hope you enjoy this Easy Homemade Pastrami Recipe!
Hello this is chef john from food wishes.com with easy homemade pastrami that’s right i’m going to show you how to take an ordinary corned beef and turn it into pastrami in your home oven and is it as good as real new york pastrami of course not that’s ridiculous but it is very
Easy and tastes better than what you’re gonna get at a grocery store okay so step one we’re gonna get our pastrami rub together which is freshly ground black pepper smoked paprika ground coriander some dry mustard some white pepper and some cayenne alright so we’re going to
Mix that up and as soon as that’s mixed just set that aside and that is ready to go all right next i’m going to make a really simple quick garlic oil this is just some grape seed oil with a couple crushed garlic cloves all right raw
Garlic i just let that sit there for an hour and it’s perfect you can pretty much use any neutral vegetable oil all right once that’s ready we’re going to take a large piece of heavy duty aluminum foil i’m going to paint it with some of my garlic oil and
I’m going to lay down our corned beef and this is your standard already brined ready to cook corned beef all right it has a side that’s lean and a side that has a little fat cap on it we’re not gonna trim it all right so step one here
On the meat side i’m gonna brush that with a little bit of garlic oil and i’m gonna sprinkle our dry rub over generously you’re gonna wanna cover the surface you’re gonna wanna pat it in i’m going to flip it over do the same thing with the fat side
And we also have to get the sides so you should have plenty of rub i want you to get all the sides every nook and cranny no matter how borderline inappropriate it may look or feel all right once our corned beef has been completely covered with the dry rub we’re gonna start the
Wrapping process so my fat side is up i’m gonna wrap that into a bundle like that all right i’m gonna place another piece of foil down flip it over so the seam is down the fat side is down i’m going to tightly wrap that into a
Bundle just like i did the first time i’m going to place that on a piece of foil all right i’m going to wrap it now remember the fat side inside there is down so when i wrap this one i’m gonna flip it over so the seam is down
And the fat side inside is up so bottom line you’re gonna wrap it three times in heavy duty foil ideally the fat side when it goes into the oven is up once that’s been wrapped i’m gonna put that in a baking dish and that’s gonna go in a low oven
225 degrees for a long time how long six hours oh yeah i’m not kidding so set your timer 225 six hours later take it out i let mine cool down for a few hours at room temperature i put it in a bag and i refrigerated it overnight i highly
Recommend you refrigerate it overnight it’s way easier to work with cold as far as slicing all right next day i’m ready to unwrap and rock and roll and there we go looks pretty awesome it is a little wet okay now you’re certainly welcome to start slicing this and making sandwiches
But i like to do this i put it on a sheet pan with a little bit of foil you should have a little bit of dry rub left i sprinkle that on just a little touch i set my broiler to high and i place this about six eight inches underneath the
Heat and i just broil the surface for about three or four minutes just to sort of dry it off and give it that nice finished look so that’s optional but i recommend it all right once that’s done i go over to the cutting board and i
Start slicing my pastrami by the way you can trim as much fat out of there as you want i think you should keep some though it’s an important flavor component when you heat this up now you can eat this cold just like that but that would make you
Insane because what you want to do is put a pan on low heat put some slices in there give it a few drips of water and just slowly warm that and what we’re looking for is see that fat see how it starts out white and then it kind of
Turns translucent and it gives up some of the fat that’s done all right you just want it heated through and i’m pretty sure you know the rest we’re gonna throw this on some rye mustard highly recommended and don’t be shy i’m going to place that on there i’m
Going to cut this in half and look at that of course don’t forget the pickle that’s mandatory all right i’m going to bite into this and you can see just how awesome that is tender incredibly aromatic fairly spicy that black pepper just punches you right in the nose that little hint of smokiness
From the paprika simulating the smoking of the brisket which is how traditional pastrami’s made of course and there you go quick and easy homemade pastrami using a corned beef so i hope you give this a try head over to foodwishes.com for all the ingredient amounts and more
Info as usual and as always enjoy
22 Comments
Check out the recipe: https://www.allrecipes.com/Recipe/221900/Easy-Homemade-Pastrami/
Man, sorry but California really hasn't mastered the pickle yet, have they?
Should the Corned Beef be soaked in water first to decrease the salt content?
"quick" and easy>>
so eh, where is the corn in your corned beef ? I just see a plain piece of beef ?
Other's claim it the same as Katz deli in New York. Chef John is honest. That's just ridiculous he say's hahaha🤣 which is correct! Thank you for the recipe. And the honesty👍.
Miss NYC Jewish Dell's ! Shout out to Epstein's in Yonkers, NY ! Will give this recipe a try, now in FL . . .😐
With magic
Good recipes but perhaps the most condescending, annoying narration on YouTube.
I love this recipe. You introduced me to something wonderful. But since then, I have made a few changes.
If you can get a point cut corned beef, it is very fatty, but the flavor is phenomenal. The flat tastes great, but the point, done right, is one of the most delicious things that you will ever taste.
It is probably a good idea to soak the meat before applying the rub. A few hours is sufficient. Otherwise, it can be too salty for some people.
Instead of the infused oil, I use garlic powder along with onion powder. I use mustard as a binder.
I omit the cayenne and limit the amount of smoked paprika, because the first time I tasted it, the spiciness was a bit much. I like spicy food, but it is not necessary for this.
I also added a little bit of dill and dry parsley.
But the biggest thing is that I throw it on the grill for 2 hours, or whenever the rub sets, before transferring it to the oven to finish.
It helps to watch the temp. Anywhere between 185F and 205 can be considered done. But the texture will change as the temp rises. I like mine at around 195F.
If you go much past 205F, it will be overcooked, but still good.
Any idea why the vegetable oil was green?
Looks like a great recipe. Down in the south where a hot kitchen is only welcoming in winter, Instant pot pastrami is our go to recipe. Basically the same spice rub. Used a tad of diluted stubbs liquid smoke & brown sugar for precook rub. Fat side up cook…Only takes 55 minutes! Let cool.rub in a tad of molasses then cover generously with spice rub. Wrap up and store in lower rack of fridge for at least 24 hrs …3 days better. Unwrap set oven at 275' heat for 30-45 minutes fat side down. Remove let rest or slice.
Great with horseradish mustard or mayo & horseradish & dill pickle!
Cheers…
Cheers
I'm about to make this today. But, can I use regular aluminum foil and wrap it more than 3 times instead? I don't have enough of the heavy duty aluminum foil right now.
Cringe…
wait what? you dont take the salt out? or nah>
Did you ha e to soak or rinse it first?
I have tried this 2 or 3 times except I have used a pellit smoker, it always comes out salty.
like New York Pastrami is better than Pastrami from other cities ..
What an incorrect and naïve remark,
Unless you meant that New York pastrami is just one degree above homemade from corned beef, Out of the oven
Anyway.
But in reality, pastrami originated in Romania, in Eastern Europe. The Romanian term "a păstra" means to preserve .. Not by Sussman Volk of; New York,
Who is generally credited with producing the first pastrami sandwich in the United States in 1887. And the meat has been greatly improved since then.
I dislike New York if you hadn't guessed
This is awesome. I haven't been able to get any pastrami from my local grocery store since the pandemic. They do have corned beef brisket though. I'm definitely going try this! Thank you so much!
Guaranteed at least one belly laugh with chef john!
I’ve made this several times. Although I’ve recently started cold smoking the meat (after refrigerating overnight with the rub) in a cardboard box with a pellet maze.
I made this and it was so salty. Do the same thing but soak in fresh water for 24 hours before doing anything. Unless you want dry mouth for 2 days.