Pastrami made from Corned Beef
03-15-2011, 07:48 AM
#1
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Join Date: Aug 2009
Location: Wisconsin, South Central
Posts: 1,035
Pastrami Made From Corned Beef
2 tablespoons Peppercorns
1/2 tablespoon Coriander seeds
1/2 tablespoon Onion powder
1 teaspoon Thyme, dried
1 teaspoon Paprika
1 teaspoon Garlic powder
Soak corned brisket for 2 hours. (May change water a few times or soaking longer OK if need be also.) Drain and pat corn beef dry.
Grind peppercorns and coriander seeds. Add remaining ingredients.
Rub this on the corned beef brisket.
Wrap tightly in plastic wrap and let sit overnight.
Slow cook brisket at 250 or 275º (uncovered) for about 1-1/2 hrs. per lb.
Finished meat temperature needs to be near 185º or above. Testing for doneness without a meat thermometer: simply stick a fork in to the meat and twist. You should feel very little resistance.
This recipe is purported to be ala Kevin "The BBQ GURU" Taylor although I didn't find a direct Google reference.
The finished product is really great in my opinion and I know others who love this method and recipe too.
Coriander seeds weren't super cheap to purchase (or maybe I didn't find the less expensive packages) but I'm happy to have more on hand to make this soon. DH and I made this a while back and then had forgotten about it. That was unfortunate as it was SO very tasty and made a relatively inexpensive deli meat for us. ;-) :thumbup:
2 tablespoons Peppercorns
1/2 tablespoon Coriander seeds
1/2 tablespoon Onion powder
1 teaspoon Thyme, dried
1 teaspoon Paprika
1 teaspoon Garlic powder
Soak corned brisket for 2 hours. (May change water a few times or soaking longer OK if need be also.) Drain and pat corn beef dry.
Grind peppercorns and coriander seeds. Add remaining ingredients.
Rub this on the corned beef brisket.
Wrap tightly in plastic wrap and let sit overnight.
Slow cook brisket at 250 or 275º (uncovered) for about 1-1/2 hrs. per lb.
Finished meat temperature needs to be near 185º or above. Testing for doneness without a meat thermometer: simply stick a fork in to the meat and twist. You should feel very little resistance.
This recipe is purported to be ala Kevin "The BBQ GURU" Taylor although I didn't find a direct Google reference.
The finished product is really great in my opinion and I know others who love this method and recipe too.
Coriander seeds weren't super cheap to purchase (or maybe I didn't find the less expensive packages) but I'm happy to have more on hand to make this soon. DH and I made this a while back and then had forgotten about it. That was unfortunate as it was SO very tasty and made a relatively inexpensive deli meat for us. ;-) :thumbup:
03-15-2011, 11:05 AM
#3
Senior Member
Join Date: Dec 2010
Location: Coastal Florida - Mountainous Maine
Posts: 949
Originally Posted by olmphoto2
Pastrami Made From Corned Beef
This recipe is purported to be ala Kevin "The BBQ GURU" Taylor although I didn't find a direct Google reference.
The finished product is really great in my opinion and I know others who love this method and recipe too.
Coriander seeds weren't super cheap to purchase (or maybe I didn't find the less expensive packages) but I'm happy to have more on hand to make this soon. DH and I made this a while back and then had forgotten about it. That was unfortunate as it was SO very tasty and made a relatively inexpensive deli meat for us. ;-) :thumbup:
This recipe is purported to be ala Kevin "The BBQ GURU" Taylor although I didn't find a direct Google reference.
The finished product is really great in my opinion and I know others who love this method and recipe too.
Coriander seeds weren't super cheap to purchase (or maybe I didn't find the less expensive packages) but I'm happy to have more on hand to make this soon. DH and I made this a while back and then had forgotten about it. That was unfortunate as it was SO very tasty and made a relatively inexpensive deli meat for us. ;-) :thumbup:
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