Turning St Patrick’s Day Corned Beef into Pastrami
Posted on | March 16, 2009 | No Comments
I haven’t really written about it, but as you will come to discover, I am a huge barbeque-aholic. And I’m not talking stainless-steel gas grill (I have a gas grill in my house—it’s called a “stove”). No sir, I’m talking real-life wood burning BBQ.
My Well-loved Barbeque and Smoker
I’ve got a workhorse Chargriller with smoker box attachment and enough room for a dozen steaks and an equal number of ears of corn, peppers, potatoes and whatever else I feel like putting to flame. And here in San Diego we get about 300 days of BBQ weather a year, so I’m usually cooking something up at least three days a week on it.
This past Christmas my wife gave me a book on charcuterie, basically the art of smoking and curing meat, so for the past three months or so I’ve been salting & smoking just about every kind of meat I can find (I’m especially fond of making American and Canadian-style bacon).
Tomorrow is St Patrick’s Day, so imagine my excitement when I wandered across a post over at BBQ Addicts regarding turning all that leftover corned beef into nice smoky pastrami.
The author wisely suggests waiting until Wednesday and picking up a well-discounted beef brisket that’s already been corned from the local market. (If you’re like me, you might just want to corn it yourself. It’s easy and it only takes about 3 days—not weeks like article says.)
I’ll definitely be firing up my smoker this week to make 10 pounds or so of pastrami. If you’d like to make your own, make sure to check out the article. (It’ll be the best pastrami of your life, I promise.)
Read: »St. Patrick’s Day Food: Corned Beef Recipes (aka: making pastrami) – via BBQ Addicts.
PS: One final note – The article talks about tenderizing your pastrami using a steam table or pressure cooker. If you don’t have either of those, I’ve found that if you simply heat your oven to 275° (140 C), place a pan with an inch (2.5 cm) or so of water on the lower rack and your pastrami on the upper rack, you can slow roast the pastrami to tenderness in two to four hours (depending on the size of your brisket).
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