Sept 26 2016
Being from Ohio I never had a taste of pastrami until I was
18 and stationed at the Homestead AFB in Florida. A small deli there served
pastrami on rye sandwiches and they were delicious. Then after getting married
and living in Wapakoneta there was a Jewish Deli in Lima Ohio that had great
pastrami on rye sandwiches, then they went out of business. My wife usually had
a Rueben.
After I got my smoker and joined LTBBQ Hub had a recipe for
EZ Pastrami starting with a corned beef brisket and I have made quite a few of
them; it shortens up the process with good results.
I watched a lot of TV shows about NYC Deli pastrami and
brisket sandwiches; like Katz the most famous I think. Those sandwiches looked
delicious with melt in your mouth pastrami. I wanted to duplicate them, how do
you do that if you never tasted them? Well I can imagine what they must taste
like!
I read all I could about them and the secret had to be
steaming after smoking. Some smoke them for 10 to 12 hours and then steam for 3
hours. I recently bought a 6 quart Instant Pot 6 in 1 electric pressure cooker.
I knew I could easily steam a 3 to 4 pound brisket flat in it. I wasn’t sure
how steaming under pressure would work.
I got my pastrami cold from the fridge in the steamer and
set for 60 minutes. I checked after that and was surprised the IT was at 185
deg. I set it for another 35 minutes of steam the IT was at 211 deg. and after
resting for 35 minutes I sliced it and made our sandwiches. I fixed my wife a
Rueben with just sauerkraut and Swiss cheese on lightly toasted rye bread. I
just had mine with some mustard. Our side was some Bob Even’s double cheddar
pasta with Applewood smoked bacon. It’s easy and about as good as any I can
make!
The pastrami was moist and very tender; as good as I could
imagine would come from a NYC Deli! I think this is my go to recipe for
pastrami and want to try a plain brisket this way too. Eating the sandwich
there was no tug, just bite through and eat; it was that tender!
The corned beef
Seasonings for the rub
Fat Cap side
Meat side
Rub applied
After 2 days in fridge ready to smoke
3 hours in
4 hours in inserted temp probe
A night in the fridge and in the steamer
Done and resting
Resting more before slicing
Slicing
Wife's Rueben
My supper
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