Recipes for Corned beef and pastrami

[aaronatthedoublef]

Hi,

I am going to start making my own corned beef and pastrami. Does anyone have any recipes they can recommend? There are a few million out there and starting with something you folks trust will help me quite bit.

Thanks

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[Mike Nolan]

I've never made pastrami, I've made corned beef a few times, none of the recipes I tried were worth repeating. The best thing I've made with a brisket is the time I tried to do a variant on Montreal Smoked Meat (without the garlic.) It was almost good enough to convince me to buy a real smoker. It bears some resemblance to pastrami.

The pastrami at Katz's on Houston in NYC is world-famous, and for good reason. I had a friend who lived in Chelsea for a while and he would take the subway down to Katz's every few days. Later he moved to the DC area for a few months, and was ordering whole pastramis from Katz's every few months.

[skeptic7]

Good luck! I don't have any recipes to offer, but I hope you find success. Are you going to make New England style corn beef? Thats the one w
ithout Sodium Nitrate, so it turns out somewhat gray in color.

[aaronatthedoublef]

Thanks. I'm not sure what style I will make. Just starting out. I've found a few recipes but some are too fussy and I just need an extended period of time to get my brine mixed. Although one recipe I found seems to use a dry rub...

I'll let you all know what I find.

[Mike Nolan]

The Montreal Smoked Meat dry rub was interesting to make, as several of the spices, including mustard seed and fennel seed, had to be toasted first, and each seed took a different amount of time to toast, and smelled interesting as they toasted.

[BakerAunt]

Where are those sous chefs when you need them? 🙂

I'm saying that as I prepare to tackle the mound of dishes I left in my wake in the kitchen this morning....

• This reply was modified 6 years, 3 months ago by BakerAunt.

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