Pastrami
Sharee
October 24, 2020
With a little effort and time - Make your own pastrami at home using the Anova Precision Oven!
The Sou vide and steam combo cooking method gives you a tender moist pastrami. The oven has a high cooking temperature that is used at the end to brown the dry rub crust on the outer portion of the pastrami.
Serves
6
Prep Time
96:00
Cook Time
48:10
4 (1)
36
Ingredients
1 Tbsp
Whole Cloves
1 Tbsp
Whole Allspice
1 Tbsp
Whole Black Peppercorns
1 Tbsp
Whole Coriander Seeds
2 Tbsp
Pickling Spice
1 Tbsp
Whole Yellow Mustard Seeds
1
Cinnamon Stick
7
Garlic Cloves Chopped
1 cup
Kosher Salt
¼ cup
Pink Curing Salt
(Premium Prague Powder- Pink Curing Salt #1- mixture includes 6.25% sodium nitrite, salt, and FD&C Red NO. 3)
1 cup
Granulated Sugar
⅛ cup
Honey
3 quarts
Water
4 lb
Beef Brisket (Excess Fat Trimmed)
1 Tbsp
Ground Coriander
1 Tbsp
Fresh Ground Black Pepper
2 tsp
Smoked Paprika
1 tsp
Granulated Sugar
½ Tbsp
Onion Powder
½ Tbsp
Garlic Powder
Steps
1. Grind Seasonings
Before mixing your brine seasoning together, you can grind the whole cloves, mustard seeds, peppercorns, coriander, pickling spice, and allspice with a spice grinder or a mortar and pestle. You can also leave these seasonings whole if you prefer to skip this step.
2. Mix Spice Seasoning
Mix together the cloves, cinnamon sticks, allspice, black peppercorns, kosher salt, pink curing salt, granulated sugar, brown sugar, pickling spice, coriander seeds, mustard seeds and together to make a brine seasoning.
3. Boil Brine Seasoning
In a large pot, add your brine seasoning, honey, garlic and four cups of water (use four cups of water from the three quarts of water for this recipe) and bring to a boil using your stove top. Boil for five minutes. After boiling the brine solution, remove brine solution from stove top and let the brine solution cool.
4. Make Brine
Add the boiled brine seasoning, remaining three quarts of cold water and the brisket into a large food safe container. Cover the container and place in the refrigerator for five days. Everyday make sure to flip the brisket in the brine solution to ensure the brisket is properly brined completely through. The entire brisket will have the pink color throughout if you complete these steps.
5. Prep Brined Brisket
Remove the brisket from the brine and place the brisket on a perforated pan or rack with a drip pan underneath the wire rack or perforated pan.
6. Preheat Oven
Rack
Sous Vide Mode: On
Steam: 100%
Temp: 137°F
Heat: Rear
7. Cook Brisket
Rack
Place the brisket on the third rack in the Anova Oven and cook for 48 hours.
Sous Vide Mode: On
Steam: 100%
Temp: 137°F
Heat: Rear
48:00 Timer
8. Make Spice Rub
Make a spice rub by mixing together the ground coriander, fresh ground pepper, paprika, garlic powder, onion powder and teaspoon of granulated sugar. This spice rub will be rubbed onto the pastrami before the last cooking stage.
9. Apply Rub
After the pastrami has finished cooking, evenly coat the pastrami with the spice rub. You can mix the pan drippings with the spice rub before applying it to the pastrami to ensure the spice rub adheres to the pastrami. Place the pastrami back into the Anova Oven.
10. Preheat Oven
Rack
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear
11. Continue Cooking Pastrami
Rack
Cook pastrami for 10 minutes to allow the spice rub adhere to the pastrami.
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear
00:10 Timer
12. Let Pastrami Rest
Let the cooked pastrami rest for 30 minutes before slicing to ensure the pastrami stays juicy.
13. Slice Pastrami
Slice pastrami and serve. Serve this as a deli style pastrami sandwich using Rye bread, deli mustard and Swiss cheese.
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