Using Corned Beef to Make Pastrami
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08/05/2012
This was actually, REALLY skillful. It was not hard at all, even though there were a lot of steps. Once I applied the rub, information technology was just a matter of triple-sealing the meat. The number of steps just looks intimidating. Mine came out a nice nighttime pink. I bought a rectangular shaped corned beef for even slices, which I recommend. My meat was also leaner than the meat in the video. I was able to trim most of the visisble fat.
05/31/2012
I dearest reviewing recipes that I take tried. This one is difficult for me. Even though it came out delicious and everyone including the little grandchildren loved information technology and asked for more than and more, it did not really come up out similar the one in Chef John'southward video. The instructions were like shooting fish in a barrel to follow. There was just one matter I did differently. I could not bring myself to use 1/4 cup of pepper for the rub and therefore I adjusted the measurements of the other rub ingredients accordingly. The pastrami roast came out succulent and so tender. It was brownish like a brisket, not cherry like a pastrami! That was not a trouble for my family, but it fabricated it a little difficult to review since it is supposed to be pastrami!
07/07/2012
I take never like the store bought pastrami I've tried in the by, just as it is a favorite of my married man'due south decided to endeavor this recipe. Followed recipe to the letter. Delicious and a big hit at my house - I even liked it.
06/22/2017
I made this pastrami for my husband for Father'southward Solar day because that'southward his favorite type of sandwich and it came out PERFECT!!!! At offset, I was a trivial intimidated past this recipe. Not considering of the recipe or the ingredients because I had everything on hand and the recipe was super simple to follow, as is all of Chef John'south brilliant recipes. But just the thought of making pastrami on my own scared the *blip* out of me! I don't know why I ever doubted my skills or Chef John'southward instruction considering the end upshot was nothing brusque of perfection! Thank y'all Chef John for sharing still another amazing recipe!
03/18/2013
I have made this recipe for a few years. When always I can find corned beef on sale I buy 2. My only advise to others is to make at least two of these at a fourth dimension because the finished product goes away much to fast and its just as easy to make 2 or three at a fourth dimension as information technology is to merely make one. The finished pastrami freezes well.
04/04/2013
I just cooked this recipe for the third time and I will melt information technology once again soon! Changes: 3 cloves of garlic and shorter cooking time. I prefer strong a strong garlic taste and I found that cooking information technology for almost v-v.five hours - instead of 6 - resulted in a more tender, rare pastrami. five stars!
01/thirty/2014
After spending $45 for a brisket and $10 for spices all I ended up with was a spicey beefiness roast. The roast didn't gustatory modality bad but it certainly wasn't pastrami, zero even close.
06/11/2015
Not only was this skilful, only probably the best pastrami sandwich I've had since moving to California! I had a two.v pound corned beef that I cooked for about 4 1/2 hours. I also didn't have smoked paprika or white pepper. I didn't miss it and if you don't have it, I wouldn't get out to purchase it only for this recipe. I but increased the coriander and black pepper a bit. I made some homemade Russian dressing, and made the typical pastrami sandwich on rye with Swiss cheese and sauerkraut. Delicious! I can't expect for the leftovers tomorrow.
04/22/2014
Nosotros followed the recipe to the letter. This is a very beauteous attempt to create one of my favorite deli meats. And that'due south just what "Chef John" said, that information technology was a substitute not exactly. I observe that to exist true. The spice blend is practiced yet a tad overly peppery. With that said, the meat (inside) lacked some flavor that Pastrami usually has. I'm sure that would accept to practice with brining. So my conclusion would be... I volition probably brine a brisket for a few days and so utilize this spice blend minus a bit of the pepper (non much though.) I might effort smoking the meat as well. I know hard work was put into this. Thank-You
11/08/2013
I fabricated this yesterday and it turned out peachy. I had a 2.5 lb brisket, soaked it in the brine viii hrs, cooked it for three 1/ii hrs so wrapped it tightly in foil and refrigerated immediately. I let it set in the fridge overnight to "rest" earlier I sliced it. Wasn't dry out at all and sure beats paying $11.99 lb. at the shop! Everyone loves it and information technology is and then fragrant! http://www.juiceblendz.com/
03/14/2014
I Honey pastrami. Give thanks you for a quick way to accomplish the keen taste! We all like to "adapt" to our tastes, that's what cooking is all about. Simply if you have never tried the procedure of making pastrami, try this one. It'due south a winner. Give thanks you lot Chef John for your wonderful recipes - I'm a FAN.
02/03/2013
This is a great flavourful selection to exercise when making homemade corned beef.
01/01/2013
I truly love Chef Johns recipes and this 1 is no different it is really really good at present I can brand my ain and don't have to buy it from my local cafeteria I have this recipe down pat and everybody is e'er asking me where I purchased it from I made it duh you take to give this recipe a attempt you will love it
03/13/2013
Wow this was wonderful. Followed recipe give-and-take for give-and-take. The hush-hush is slicing information technology very thin. We had it with Swiss cheese, pickles, and a expert deli mustard. A wonderful treat to brand!
04/04/2017
Yous really MUST start out with a corned beef brisket!!!! It's the corned beef that makes the deviation betwixt pastrami and a roast!!! By the manner, southern California has Smashing pastrami!!!
11/12/2018
Beloved this recipe anyone should try it!
01/14/2016
Very piece of cake to make.... Just takes a little time. I will brand this again only I will reduce the corporeality of black pepper... And maybe add together some brown carbohydrate to the rub..... And make two. One didn't last very long.
12/07/2012
Swell WITH A BIT OF TWEAKING.IT HAS WAY TOO MUCH PEPPER.I HAD TO RINSE THE COATING OFF.NOW It'S PASSABLE WITH A BIT OF PEPPERY Afterward Sense of taste.
02/27/2020
This is the best pastrami I ever tasted. So much better than the shop bought. It came out exactly equally shown in the video. It literally fell autonomously, didn't need a knife to cutting it. It remained moist it kept its pink colour. I have three daughters that are most difficult to feed because they are so picky, they loved information technology they ate ate half of it without bread while I was all the same slicing it. I am admittedly making this once more. Thank you Chef.
01/14/2020
Pretty good season on its own merely the smoked paprika wasn't giving information technology enough of a smoky season. I will be adding 1/2 teaspoon on liquid fume to the oil, garlic rub nest to up that smokey flavor.
04/22/2013
What a wonderful recipe and totally worth it! I shaved mine (I borrowed a slicer from my cousin the caterer) and fabricated sandwiches with Provolone in pita pockets.
10/15/2012
Thank you for this recipe.i cook for my mother and she wanted pastrami,i cannot stand pastrami,simply this was so wonderful.
05/06/2018
I've made this twice at present, and both times it came out perfect, I have the feeling some people don't know the divergence between a beefiness brisket, and a corned beef brisket, for the tape information technology's a lot of time in a alkali of table salt and spices, if y'all use a patently beef brisket, y'all've got a spicy roast, not pastrami, and this recipe makes the best pastrami i've e'er had.
06/15/2019
This was actually, really expert. Am making over again with a few changes. Offset, Cutting off most of the fatty commencement, and then apply the rub. Otherwise you cut off that great flavor afterwards. 2d, I will apply the rub & let sit for 24 hours earlier cooking. Can't wait!!!
04/03/2019
This turned out unbelievably good! Succulent and tender. It went also fast. Adjacent fourth dimension, I'll make more than...
04/27/2019
Today, I'grand making my 3rd pastrami using this procedure. It comes out fantastic. I don't feel like making a regular corned beef anymore, as the pastrami is super skilful. Cheers Chef Jon !!!!
09/06/2014
Honey information technology, cheers chef John for the recipe
12/xiii/2018
I've always loved pastrami and at present I can make it whenever I want. I made a four pound brisket and it was all gone in one repast...five adults and three kids. If in that location was more, it would accept been eaten. Everyone loved it and I was proud to have prepared and served it!
04/29/2016
I did not change a thing. I've made enough Chef John recipes to know the man knows what he's talking virtually. I'm vegan and then I didn't gustatory modality it only the olfactory property was spot on and my husband loved it. I only made a 2.5 lb and he asked for bigger side by side time so it lasts longer and he wants it put into rotation. :) Thanks Chef John, yous always make me feel similar a culinary genius!
06/24/2018
My husband and I love going to Deli's and eating pastrami. We want to say Thank You Chef John for this recipe nosotros love it. We Made it twice now and is at present going to be a staple in our firm. My husband and I left out Cayenne this last time and that took away from the heat. Nosotros are wimps when it comes to to much spicy food so it turned out perfect. Plus we put it on our Pit Boss to Fume that baby up. If you can Highly Propose smoking it for at least an hour.
10/01/2020
I used everything in the recipe except the cayenne pepper considering I didn't have any. The person that tried information technology liked information technology, and I know it was spicy enough for him because he went for the refrigerator for a drink. I followed every stride and used a homemade corned beef that I had brined for about x days. I'll apply this recipe over again when I brand it for a friend a a Christmas Gift and whenever I need a pastrami!
08/09/2019
Not sure I got the recipe prefect, simply it did come up out fairly tasty. Need to give it another go to tweak information technology.
xi/12/2018
Wow, succulent. I concluded up letting it cool on the counter for almost 45 minutes, unwrapped the top and sides, spread more than pepper over the height and put it under the broiler (with the foil only around the lesser and upwards some of the side) in the middle of the oven for near 8 minutes or so. Removed information technology from the oven and permit it sit for about 10 --xv minutes. Removed all the foil and placed information technology on a cut lath and sliced it. It sliced perfectly and it was groovy.
01/03/2018
Absolutely loved it as is! Thanks for sharing.
10/02/2012
Followed this to a T and it was unproblematic. Five stars all the manner Chef. Like another suggested....make two. Groovy meat for sandwiches!
02/28/2015
Deeeelicious and very easy to make.
06/23/2017
I loved this recipe! I volition never buy shop bought pastrami!
12/02/2018
The best I have e'er had This is my 5th time making this!!! ??
03/25/2020
This recipe was a full winner! I used a relatively lean five lb corned beef, and it seemed similar it shrunk about 30-twoscore% in the cooking process, so y'all might want to accept that into business relationship. The seasoning was perfect. I did not observe it too fiery. It is a very piece of cake recipe; information technology just takes a lot of fourth dimension. St. Patrick'southward Twenty-four hour period will probably terminate upwardly being Pastrami on Rye from at present on.
03/02/2018
Absolutely wonderful! Will brand it over and over -great taste
04/02/2019
my husband approved this recipe! delicious! it wasn't very hard, either!
01/19/2015
I followed information technology as written, no changes or modifications. A little more peppery than expected, but succulent. I will definitely make information technology again.
04/17/2019
It's amazing! I really soaked information technology for 48 hrs instead of 24 in an effort to pull out more of the salt. I grew upward in San Francisco but lived on the Eastward Coast for over xxx years. It'south non easy to observe good New York style pastrami anywhere outside of the urban center allow alone find a recipe to make it. This is the closest matter I've found. Thank you Chef John for doing all the inquiry. It's splendid and my hubby gave it iv thumbs (?!!) up!
07/eleven/2021
Please don't make this with regular brisket, it won't work. You need to start with CORNED/BRINED meat. Some here seem to be confused.
06/01/2017
This recipe was not bad! Like shooting fish in a barrel, delicious results. The people who complained that this was a "spicy roast beef" or was "brown inside, not like pastrami" - my judge is they started with a beefiness brisket, rather than a 'corned' beef brisket. That's the only thing that makes sense, considering this is absolutely fabulous pastrami. My only complaint was that I should take trimmed the fat cap on my beef, but easy to trim off after heating in the skillet.
05/28/2016
This was a total success. Give thanks you Chef John. We followed your instructions to a T including the refrigerating overnight (hardest part) and had the most delicious bootleg pastrami sandwiches.
03/28/2019
I have no idea where I went wrong but information technology was a waste of a good piece of beef. nothing but pepper. had to order a pizza.
10/22/2016
I love the season but I think it'south missing salt. Or perhaps I started with a brisket that was simply a piece of meat. Anyways I love the season & the prep work was ok. I just added some table salt & it was skillful to become. Next time just have to add some common salt.
03/18/2021
I followed the recipe and it came out tasting Great! Tastes only similar pastrami, very tender and flavorful.
eleven/23/2019
Succulent
07/05/2020
I used the wrong size aluminium foil. Fifty-fifty quadruple wrapped, information technology still leaked. Information technology was adept but it tasted more like brindled corned beef than pastrami. Information technology was ameliorate than regular corned beef which I don't like, but it wasn't as good as deli pastrami.
04/24/2018
I honey this! My family loves it, also! Lovely and peppery, great on sandwiches or even with a salad (Nosotros are salad-crazed)...I made it with corned beefiness the first fourth dimension which was fantastic and I am at present going back and making it with chuck roast since I am craving information technology and have only Chuck roast available today!
03/16/2020
I made this recipe exactly. I felt it was too spicy and when I opened up the foil package after baking I constitute it to exist a fiddling tough. Non at all autumn apart as he calls it. I ended upwards rinsing of the spices after broiling and wrapping it upwardly in clean foil and blistering information technology longer. I won't be using this recipe again.
04/06/2013
this is wonderful, I have a large amount of people from work that had it and idea that I had purchased.
xi/03/2019
I followed the instructions and then I added a half a capful of liquid smoke to the oil and garlic. Merely a little bit gave me the smoky flavour of a pit bbq Smoked for viii hours!! Excellent is all I can say
03/20/2022
Excellent! Followed exactly your steps. My family raved how excellent the texture and flavors. Not a piece was left. This will be made everytime with this recipe.
05/02/2021
I'g making my 4th batch of this pastrami. I fifty-fifty have people enquire when I'm making it again. Everyone loves information technology. I made one change now - I practice 4 hours in the smoker and 2 hours wrapped in foil in the oven. OMG! Chef John this is a great recipe
05/04/2021
I have made this twice. The first time it leaked so the second time I wrapped 2 more layers of foil. Other than that I made no changes to the recipe. Follow all of the steps. The last step took it from really good to fairly vivid
12/24/2021
Followed almost exactly but skipped the last rub of pepper earlier the broil. Came out melt-in-your-mouth succulent. Making sandos tonight and tmo the 24-hour interval after.
Source: https://www.allrecipes.com/recipe/221900/easy-homemade-pastrami/
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