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Author Topic: Corned Beef to Pastrami  (Read 1750 times)

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hughver

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Corned Beef to Pastrami
« on: March 15, 2019, 04:00:08 PM »
Motivated by the recent post regarding the price of corned beef, I picked up a couple of packages of corned beef to prepare as pastrami. I have a recipe for the conversion from the old site but I was wondering if anyone has used sous vide instead of steam?
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Re: Corned Beef to Pastrami
« Reply #1 on: March 15, 2019, 04:14:33 PM »
Quote from: hughver on March 15, 2019, 04:00:08 PM
Motivated by the recent post regarding the price of corned beef, I picked up a couple of packages of corned beef to prepare as pastrami. I have a recipe for the conversion from the old site but I was wondering if anyone has used sous vide instead of steam?

Not yet, but going to next week. I made pastrami from a Costco whole packer corned beef, smoked till 160, then cut into portions. Froze 2 and steamed the other. The one I steamed never got as tender as I would have liked, so I will try SV on the remaining portions.  Curious if you try, what time and temps you will use.
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hughver

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Re: Corned Beef to Pastrami
« Reply #2 on: March 15, 2019, 04:54:06 PM »
When researching sous vide corned beef, one site used 150° and 36 hours and another used 134° and 48 hours. Since I use 134° and 48 hours when doing brisket flats that turn out well,  I plan to do the same for this application.

I just put them in fresh water for a day or so to remove the excess salt but I have not yet decided on the follow-on sequence of events. AmazingRibs.com suggest that you SV, cool to 34°, season and smoke. My inclination is to season, refrigerate over night, smoke and then SV.
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Bentley

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Re: Corned Beef to Pastrami
« Reply #3 on: March 15, 2019, 09:20:21 PM »
I did one about 3 months ago, I will stick with the steam, did not care for the texture.
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hughver

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Re: Corned Beef to Pastrami
« Reply #4 on: March 16, 2019, 11:31:19 AM »
Quote from: Bentley on March 15, 2019, 09:20:21 PM
I did one about 3 months ago, I will stick with the steam, did not care for the texture.

How long and what temperature?
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Bentley

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Re: Corned Beef to Pastrami
« Reply #5 on: March 16, 2019, 06:32:03 PM »
I be lying if I even tried to answer that question.  I know it was at least 24 hours, and since I wanted it completely cooked, I am gonna say 155°, but I dont remember and I just dont take notes.  It was about a 4lb section of flat.  Now keep in mind this was a home cured CB, so maybe that had something to do with it!
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hughver

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Re: Corned Beef to Pastrami
« Reply #6 on: March 16, 2019, 08:22:14 PM »
It is my understanding that tenderness is a function of time and temperature, the higher the temperature, the shorter the time for the same tenderness. My family likes their meats medium rare (130-135°), at 150-155° they are nearly well done. I can assure you that our meats are completely cooked (ie: fully pasteurized/devoid of bacteria).
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Bentley

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Re: Corned Beef to Pastrami
« Reply #7 on: March 16, 2019, 08:43:58 PM »
I don't want medium rare pastrami or corned beef!
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hughver

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Re: Corned Beef to Pastrami
« Reply #8 on: March 17, 2019, 11:21:07 AM »
To be honest, I've never had medium rare corned beef or pastrami either, but I do medium rare brisket and chuck roast all of the time and IMHO, they are better than the traditional versions that I've done before. But that's what makes a horse race.  :)
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Ralphie

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Re: Corned Beef to Pastrami
« Reply #9 on: March 18, 2019, 09:52:50 AM »
This seemed like a good thread to show my pastrami cook from the weekend.

 [ Invalid Attachment ]

11.5 lb whole packer corned beef brisket. Seasoned with black pepper, garlic, and ground coriander.

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After smoking for 11 hours overnight at 215 degrees with 100% pecan pellets.

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After smoking, I sealed it in a large foil pan and steamed it at 225 degrees for about 5 hours. I was winging it at this point and never took a final internal temp. But dumb luck produced one of the best things I’ve ever cooked with smoke.

Side note: For the steaming contraption, I laid the meat on whole red potatoes with water underneath but not touching the meat. Sealed tightly with foil and did the steaming in the oven. I wanted to conserve pellets at that point. 


Bonus pic:  my wife and I went to the Mumford & Son concert last night after our pastrami lunch. Great show! And the tickets were free because my wife won a raffle.  We like free!

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Th3Batman86

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Re: Corned Beef to Pastrami
« Reply #10 on: March 18, 2019, 10:12:40 AM »
I have a Costco corned beef round in the sous vide right now for the 36 hours at 150 of Amazing Ribs. We shall see how it goes.
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yorkdude

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Re: Corned Beef to Pastrami
« Reply #11 on: March 18, 2019, 10:22:20 AM »
That looks excellent Ralphie, nice job.
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hughver

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Re: Corned Beef to Pastrami
« Reply #12 on: March 18, 2019, 11:54:04 AM »
Looks delicious, I've never seen pre-packaged corned beef packers, did you cure the brisket yourself?
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Re: Corned Beef to Pastrami
« Reply #13 on: March 18, 2019, 12:38:02 PM »
I’ve never cured one myself. Whole packer corned beef brisket becomes available every February/March at Restaurant Depot.
The ones I’ve seen range from about 10lb-16lb.
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Bentley

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Re: Corned Beef to Pastrami
« Reply #14 on: March 18, 2019, 12:40:52 PM »
Was wondering if that is where you got it.  Was it the Jomar?
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