Pastrami Reuben – The King of Sandwiches that took 26 days to make! (including the beeted sauerkraut)
Pastrami Reuben – The King of Sandwiches that took 26 days to make! (including the beeted sauerkraut)
by SpicyBeefChowFun
3 Comments
svejkOR
26 days? Dry brine?
SpicyBeefChowFun
This trimmed brisket was wet-brined 5 days in a mere 32 ounces of brine which included pickling spices, coarse black pepper, kosher salt, 2 TB of sugar, and about a TB of pink salt #1.
It was then split into a 3.5 corned beef flat which is cooking sous vide at 149F for … maybe 30 hours(?) and a 7lb point + flat pastrami which was rubbed with generous coriander seed, black pepper, granulated garlic and smoked over post oak and pecan for 6 hours. Then wrapped in foil and into a 300F oven for 6 hours until it hit 200F.
Served on grilled seeded rye with melted swiss, home made sauerkraut which I started 26 days ago and with beet juice, and a very horseradishy thousand island-ish spread.
3 Comments
26 days? Dry brine?
This trimmed brisket was wet-brined 5 days in a mere 32 ounces of brine which included pickling spices, coarse black pepper, kosher salt, 2 TB of sugar, and about a TB of pink salt #1.
It was then split into a 3.5 corned beef flat which is cooking sous vide at 149F for … maybe 30 hours(?) and a 7lb point + flat pastrami which was rubbed with generous coriander seed, black pepper, granulated garlic and smoked over post oak and pecan for 6 hours. Then wrapped in foil and into a 300F oven for 6 hours until it hit 200F.
Served on grilled seeded rye with melted swiss, home made sauerkraut which I started 26 days ago and with beet juice, and a very horseradishy thousand island-ish spread.
Yer killin’ me! Sounds too good! Well done