Sous Vide Combi Oven Vacuum Sealers Accessories Recipes

Slow-Cooked Wagyu Pastrami

Name: Slow-Cooked Wagyu Pastrami
Prep time: 10 min
Cook time: 1440 min
Total time: 1450 min
Ingredients: 1 (4- to 5-pound) of raw corned Wagyu beef brisket flat; 2 Tbsp of coarsely ground black pepper; 2 Tbsp of brown sugar; 1 Tbsp of smoked paprika; 1.5 tsp of ground coriander; 0.5 tsp of ground allspice; 0.5 cup of grainy mustard

Emily Farris

November 29, 2021

Pastrami is the sandwich-friendly cousin of corned beef. Both start with the same cured (or “corned”) cut of meat, but instead of braising the beef in a liquid as you would for corned beef, you’ll encrust the beef with mustard seeds, black pepper, and other spices, then cook it low and slow. The Anova Precision Oven’s sous vide mode makes this incredibly easy. It’s even easier when you get an already-cured Wagyu brisket from your butcher.

Serves

Prep Time

00:10

Cook Time

24:00

5 (1)

241

Ingredients

1 (4- to 5-pound)

raw corned Wagyu beef brisket flat

2 Tbsp

coarsely ground black pepper

2 Tbsp

brown sugar

1 Tbsp

smoked paprika

1.5 tsp

ground coriander

½ tsp

ground allspice

½ cup

grainy mustard

Steps

1. Preheat the Oven

Rack

Sous Vide Mode: On

Steam: 60%

Temp: 150°F

Heat: Rear

2. Season

Pat the meat dry with paper towels. In a small bowl, mix together the black pepper, sugar, paprika, coriander, and allspice. Rub the mustard all over the brisket then even apply the rub to the mustard-coated meat. It will form a bit of a paste, and that’s great! Place the brisket on a wire rack on a sheet pan.

3. Cook

Rack

If you’d like to monitor the temperature of the meat, insert the probe into the thickest part. (This is not strictly necessary.) Transfer to the oven and cook for 24 hours.

Sous Vide Mode: On

Steam: 60%

Temp: 150°F

Heat: Rear

24:00 Timer

4. Cool

Remove and cool to room temperature, then cover and refrigerate until you’re ready for the best pastrami sandwich of your life.

5. To Make a Sandwich

When you’re ready to make a sandwich, slice however much pastrami you need. Warm it in the Anova Precision Oven at 165ºF (73.9ºC) with 100% steam for 20 minutes. Serve on rye bread with Swiss cheese, sauerkraut, and mustard.