Posted on 01/26/2022 12:49:13 PM PST by mylife
You know what corned beef is, right? (If you don't, this handy explainer might help.) Since you're now so well-versed in the art of pickled brisket, let's move on to pastrami, corned beef's slightly more luxurious cousin. Here's what you need to know about the historic sandwich staple.
What is pastrami? While corned beef is typically made from brisket, pastrami generally comes from the cow's navel area, Serious Eats reports. The navel cut is a fatty one, and it's also likely to stand up well to the long cooking process that's to come. When you eat it, it's less stringy than corned beef tends to be.
That said, pastrami can be made from brisket as well, which means in some cases, the difference between the two comes in the cooking process rather than the brining one.
How is pastrami treated differently than corned beef? Corned beef is either boiled or steamed after it's been salt-cured. Whereas, The Nosher notes, "pastrami is seasoned with a dry spice mix, smoked, and then often steamed again before serving." The seasoning used after the brining is pretty similar to what's used in the salty brine.
How do you eat it? Most people like to eat it pretty straightforwardly: with mustard on rye. Again, that's different than most corned beef dishes. Corned beef is mostly paired with cabbage and carrots (though come to New York and you'll find monster corned beef sandwiches are plenty popular here, too).
family is pretty happy with the NC mustard BBQ Sauce I got them, I like it on lamb, but good an chicken pork...fingers..
tho I am a dry rub mop sauce kinda fool
My fave is hot pastrami on a bulkie roll.
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Looks interesting from the website but unfortunately I’m in northern California
It’s part of the ambiance
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When I wanted *ambiance*, I went to Quiet Little Table in the Corner. (many moons ago)
Where I am from, lunch IS dinner. Then there’s supper...
The brisket I had at an ffa event once.
low and slow brother
“Looks interesting from the website but unfortunately I’m in northern California”
That’s closer than I’d thought you’d be.
Supposedly the pastrami is really good.
I’ve been there many times but don’t get pastrami.
I don’t know whether to golf clap or groan at that one... 😅
...you can smoke it
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https://howtobbqright.com/2017/03/17/smoked-pastrami/
a recipe using commercial corned beef. The soaking process is the key.
I have done this twice. Points are fattier and the result was better. If you can find a fatty flat, you get slice-ability and size along with the increased moisture from the fat, which was preferable.
The corned beef is tenderized and this was quicker.
I used yellow mustard on one, Dijon on the other. Both were good and provide *glue* for the cracked pepper and coriander. LOTS of both are best.
Bonus, the smoked *jus* that accumulates in the steaming phase was frozen, de-fatted (fat was used separately in a roux for beef gravy and was fine) and added to a beef barley soup (I got about 3 cups *jus*). It was wonderful in the soup, just do not use any other seasoning until the soup is done and adjust to taste. I made about a gallon & 1/2 or more of soup, total. The base for this soup was the saved broth from a sirloin tip slow-cooked according to *3 packet* or *Mississippi pot roast* recipe found all over the internet. The recipe provides 3-4 cups of soup base. The rest of the soup liquid is 1/2 gallon of packaged beef stock (Swanson or store brand, I found no difference). If the flavor is too intense, add some additional water.
Rest of the soup is leftover beef from the sirloin tip roast, canned tomatoes with juice, 1 cup dehydrated home-grown tomatoes, 2 cups frozen mixed vegetables (corn/peas/carrots/green beans) and 1/2 cup barley (or more, if desired). Takes 2 hours and then let stand 2-3 hours. Season to taste (may need very little additional seasoning) then reheat to serve w/biscuits and a green salad.
...a fatty meat works best, but I don’t know if that’s a hard and fast rule.
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It is. Navel, the original meat for pastrami, is fattier than the brisket.
I have used points and flats and points, which are fattier, were better. Flavor is in the fat.
Brisket isn't fit for anything but grinding into hamburger meat.
I make pastrami from venison loin. That stuff is slap yer momma good.
I don’t believe so.
The Irish eat bacon, not corned beef.
In NYC, the Irish population learned of corned beef from the adjacent Jewish population.
It is a phenomenon of Irish immigrants to the US.
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