Saturday, February 4, 2017

Game Day Homemade Pastrami!


In 1887 a New York Butcher, Sussman Volk created the very first pastrami sandwich. The sandwich was so popular he converted the shop into a restaurant to sell pastrami sandwiches. Thus one of the most popular sandwiches in the world was created. Why not try this for guests on game day? Buying the prepared meat at the deli can be expensive so we'll abbreviate the original long recipe, and make this overnight. It will be your very own and you can impress your friends and guests with your very own brand!



The original recipe calls for meat to be brined a couple of days, then smoked for a few more, then chilled and reheated, etc etc... This way we cut to the chase and the results are phenomenal! Cut across the grain, add a slice of Havarti, warm it and serve with mustard on some rye. Everyone will love it!


Ingredients:
3 - 5 lb. corned beef sold in a package

Rub:
very important:
  • 3 tablespoons coarse black pepper, very integral to the pastrami
  • 1 tablespoon smoked paprika
  • ½ teaspoon red pepper flakes
  • 2 tablespoons ground coriander. That's really a signature flavor of pastrami
1 teaspoon garlic powder
For sandwiches:
Rye bread
mustard
Havarti slices
Dill pickle spears
Chips

Directions:

Throw away that spice packet that comes with the corned beef.
On one side of the brisket you will find a layer of fat (called the deckle)
Trim that off. You can leave some but get most of it.



Start with the paprika / coriander / garlic mixed in a small bowl. Press this one to the meat – both sides. Let sit while you preheat the oven to 240 degrees!

Spread out a long sheet of foil. Spoon on some of the mixture, add a sprinkle of red pepper flakes (go light on these) then add ½ the black pepper.

Lay the brisket on this and spoon the rest of the mixture on top with flakes and black pepper.


Set another sheet of foil on top and crimp the edges well to form a tight packet.



Now repeat this FIVE more times. You will end up with a tight package with 6 layers of foil.


Place in a baking pan and let slow roast for five hours
 
When time is up let cool down on counter. When you can hold the package in you bare hand without burning it, place in refrigerator to chill over night! 24 hours is even better.

What happened during that long slow cooking is that the smoked paprika has simulated the smoking that a normally pastrami gets, and the coriander and black pepper are going to give it that signature pastrami flavor. 


 

Slice the Pastrami

Either way, you want to slice it thin across the grain not with it. 
 


Continue to slice the meat, then wrap up what you don't need.

 

Hot Pastrami Sandwich

On an lined baking sheet, divide pastrami into four stacks; top each with cheese.


Bake at 450° for 2-3 minutes or until cheese is melted.


Place pastrami on four toast slices spread with mustard, then top with four more.
----------------------------
1 sandwich: 586 calories, 17g fat (7g saturated fat), 80mg cholesterol, 1655mg sodium, 72g carbohydrate (18g sugars, 6g fiber), 36g


For music: https://www.youtube.com/watch?v=50wYkq8DaVQ

Serve with chips and a dill pickle spear and the guys will be ready for the game!
Remember: men have 2 emotions! Hungry and horny. If you see he doesn't have an erection – fix him a sandwich !!!


Serving my Master Indy
socialslave

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 

by 

Dan White http://www.amazon.com

/dp/B00F315Y4I

/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via 

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