Healthy Meal Prep
Sous Vide and Smoked East Coast Pastrami Recipe

Sous Vide and Smoked East Coast Pastrami

Description

Prepared with a combination of different cooking techniques such as brining, sous vide, and smoking, this delicious pastrami will please a hungry crowd.

Ingredients

  • 12 pounds beef brisket
  • 1 gallon water
  • 2 cups white sugar
  • 1 ½ cups kosher salt
  • 10 cloves garlic, crushed
  • 4 teaspoons pink curing salt
  • 1 gallon ice cubes
  • 1 tablespoon coriander seeds
  • 1 tablespoon whole black peppercorns
  • 1 tablespoon mustard seeds
  • 1 tablespoon red pepper flakes
  • 1 tablespoon whole cloves
  • 1 teaspoon ground ginger
  • 2 bay leaves

Instructions


  1. Trim off the fat cap of the brisket and poke some holes in the meat with a paring knife.
  2. Bring water to a boil in a large pot on the stovetop. Remove from heat; as it starts to cool down, add white sugar, kosher salt, garlic, and pink curing salt.
  3. Find a food-grade, nonreactive container with a lid; pour in brine and ice, then add the brisket. Keep brisket in brine for 5 to 7 days in the refrigerator. Flip the brisket every 24 hours.
  4. After brining, pull the brisket out of the container and rinse under cold water.
  5. Heat a pan over low heat. Toast coriander seeds, peppercorns, and mustard seeds in the hot pan, about 2 minutes. Remove and transfer to a food processor; add red pepper flakes, cloves, ginger, and bay leaves. Grind well.
  6. Use 1/2 of the spice mixture to coat the brisket; seal in a food saver bag. Reserve remaining spice mixture. Place brisket in a sous vide at 137 degrees F (58 degrees C) for 18 hours.
  7. Remove from sous vide, cut open the bag, and set out to dry and rest on a wire rack from a smoker for 30 minutes. Use remaining pickling spices to re-coat the brisket.
  8. Place a wire rack into the smoker. Add wood chips according to manufacturer's directions and heat to 225 degrees F (107 degrees C).
  9. Smoke brisket until browned, tender, and no longer pink in the center, about 5 hours. Pull brisket from the smoker and let rest for 15 minutes before slicing.

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Nutritional Information

Sous Vide and Smoked East Coast Pastrami

Servings Per Recipe: 24
Calories: 203.9
% Daily Value *
protein: 41 %
carbohydrates: 6 %
exchange other carbs:
dietary fiber: 2 %
sugars:
fat: 7 %
saturated fat: 9 %
cholesterol: 15 %
vitamin a iu: 3 %
niacin equivalents: 57 %
vitamin b6: 24 %
vitamin c: 1 %
folate: 2 %
calcium: 3 %
iron: 17 %
magnesium: 10 %
potassium: 11 %
sodium: 294 %
thiamin: 9 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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