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"No matter how inappropriate" at the exact moment the pastrami looked like a spread eagle centerfold pic from a 1985 Hustler mag. Hilarious!
No salt ?
you forgot the horseradish
Your the best
Damn you chef johh im hungry! This is my fault though
Can you use tri tip?
Can you use a bit of liquid Smoke?
Uh huh as I’m grinding out 1/4 cup coarse black pepper it really does start to feel inappropriate....Waiting for garlic oil to meld and hubby to return with coriander- will cook today and eat Saturday after it’s rested, will report back... ohhh, and my paprika doesn’t claim smoked, but that’s because I didn’t like smoked last time I used it so I bought a nice little can of the common British type and it’s mildly smoky.WillReport back
Every time I search the interwebs for a great recipe I always find myself @Food Wishes. Just popped mine in the oven.
Hey Chef John, you left out that crucial part where the brisket gets *smoked* ...with real wood. You know, that's the part where corned beef gets transformed into something besides just _roasted_ corned beef. Nice try, though. You get a B+ for effort!
Thats not real pastrami
Aluminum??Why?That's not safe...
Love ya, Joe. Gotta get that book. Where are your people from ? I'm 100% Sici. :)
Oh my gosh...going to the grocery store right now.
Pre-rub with liquid smoke and you just add awesome.
I've made this pastrami and it really was delicious....I made my own coleslaw (you tube) and added a half-hour pickle...Try steaming the pastrami in a colander in a pot of boiling water.....ooohhhh YUMMY.......
No smoke, no pastrami but I would definitely eat it.
Well, st. Patrick's day near, corn beef prices go thru the roof,lol, this recipe is good, less expensive than pastrami cut, which is from the navel area, and this recipe brisket is from the tough chest muscle of the cow. This may be the only time of year you may buy real pastrami less than corn beef.
@Billy Bucknuts i do brine corn beef, i was offering a tip for those who want to turn it in to pastrami, i'm irish, i prefer the corn beef, ty for the info though, have a good day my friend.
Damn between the cost of the corn beef, then the gas or electric bill after 6 hours you are spending a fortune to make this.
you are STEAMING it in the pan? ridiculous. needs nothing but med-low heat and movement until some fat melts.
That's not pastrami, and at least grill the bread and butter it melt swiss cheese and I like coleslaw bur y would use sauerkraut and Russian dressing.
please remember to boil the corned beef first to get the salt out...don't like lunch meats. I suppose one should always shave part of the prime rib you've baked into thin lunch meat and the same for chicken , turkey, ham and freeze it. or buy a turkey breat and roast it and aska deli to thinkly slice it. You could do that with a deboned prime rib. ya... make home made sandwich rolls. lobster roll mix is EZ and grind your own meat for smashburgers. ya
I think I may do this today.
Almost that time of year again when they practically give corned beef away. I think I'm going to buy three this year
Nice but no cigar. A wet brine with all the same ingredients plus a couple of garlic cloves for a couple of days refrigerated . Before cooking soak 4 hours in clean water put mustard on the brisket then add the rub. Put in smoker until internal is 155 F then wrap, place in oven at 225 F until internal is 202-5 F remove from oven and rest for 50 min. Enjoy. or refigerate and steam it for service when wanted. Put on rye with mustard and a side of Kosher pickles. Enjoy.
3inch Montreal smoked meat on rye and pint of Guiness..😁
Foil Wrap, Is it important to know or use the "Shiny Side inside" or the Dull Side inside" Are there recommendations that change for different dishes?
now turn bologna into mortadella.
"A little bit of foil" 😬😂
Wow, wonderful, you never cease to amaze me. This is well worth the effort. Thank you!
is that some kind of mayo on a pastrami sandwich!!.....a sacrilege!!
It's mustard if you were listening.
I tried two methods of making pastrami. This way and the instant pot method/oven method. This recipe is definitely the way to go! Honestly, Chef John hasn’t failed me yet. 6 hours of that dry rub really getting into the meat and that low heat working hard to tenderize the meat over time, the long wait was definitely worth it. Is it Katz’s? No. But will it give Katz’s a run for its money? Also no. This is the best homemade pastrami though!
thank you chef john for making it about the food.
What if I did this to a fresh Brisket?
all i can say is wow
Man this looks great!
No measurements on the rub ingredients???
Is Pastrami no longer a smoked meat?
Fast and easy Ha....took 8 plus hours
Where is the corn
Does this man know how bad it is to cook in aluminium foil ??
Chief John; You are da bomb! So wonderful to see you making the food the star of your presentations So many love to perform for their presentations. I love the way you voice over your presentation, you make your food talk, so easy to follow and so entertaining I will be a constant follower and lover your recipes
This sandwich looks bad... if I could post pics, I'd post my dishes here.
can not believe you allowed that bread to be used in your video chef. it began to disintegrate with finger tip pressure
Chef John, love the videos. Should the pastrami be cut "cross grain", or does that not matter after curing? Thanks
Which share is best to use?
Corned beef in the UK doesn't come looking like that!
I had no idea this recipe was missing from my life.
3:19 it looks like a crocodile’s head
no salt at all ???
Chef John, I just made this this week using a Montreal smoked meat style rub.It's not as good as Schwartz's but it's better than I can get here in Albany.Thanks.
Oh, one other thing, i like pastrami on rye with mustard also, but one way i like it even better is on rye with room temperature irish butter instead of the mustard. If you can't get irish butter, just use a good unsalted butter, Wisconsin's is very good. Do not knock it if you haven't tried it because it is delicious. Spread the butter on both pieces of rye from edge to edge, trust me.
Chef john, or anyone else on here who may know, i'm irish from rural kentucky, so i'm familiar with the brisket cut and seasonings for corn beef(even tho many irish,scottish folks here like lt, i don't believe it is a celtic derived recipe), and of course we love it with cabbage,potatoes,carrots. I like pastrami, but i saw on a show, (think it was Man vs. Food) that pastrami was made from a navel cut of beef, which i would assume is more tender, since brisket is about the toughest piece of meat on a cow, anyway, does the navel cut have a specific name ? I've never seen a piece of meat at the butcher shop or grocery store that says "navel cut"and here, since it is rarely served anywhere, even the meat guys don't know
I LOVE your recipe's ... ( I figure out approx amounts by watching CLOSELY ) You are ( Semi ) Awesome ;)
Reminded me of my ex-wife
Unwrapped and rock n roll!
OK, I'm so mad. I won't tell you how I was taught to cook corned beef. Its a disgrace and I'm ashamed. 😒😒😒😒 I will from this day on, prepare it this way.
Brown or stoneground mustard please. U forgot the sauerkraut and to toast or grill the rye bread🙂. Looks like a good method. I bet a slow cooker would work well too
Ok Chef John, I just made this, I cooked it at 225 for 6 hrs. let it cool down and put it in the Fridge. Going to dust it with more rub and finish it off under the broiler. Hope it comes out as good as yours. (8 hours later) My pastrami came out great. warmed it on a flat on BBQ grill, but maybe next time a little less pepper. it was incredibly tender and succulent.
@ 1:34 No matter how borderline inappropriate it may look or feel. LOL
"I find the Pastrami to be the most sensual of all the salted, cured meats." --- Vivian, ("Seinfeld").
I put this in my Masterbilt smoker for 3 hours at 250, then into an oven on a rack and covered over water to steam for another 2 hours. Love the rub Chef, perfect flavor
Just finally finished the whole process. Crazy good. I sorted through a dozen recipes before I settled on this one. You never let me down.
Doing this now and my house smells like a Jewish deli! I can’t wait
u r AWESOME
I truly enjoy your videos....thanks for sharing, I always feel like I learned something new.❤
fOod wishes dawt com
You may want to consider putting a couple of slices of Swiss Cheese with the Dark Rye Bread & a Kosher Garlic Dill Pickle. Give it a try. Great recipe!
Can I use a 5 pound corn beef?
Whooah!!! Stop the BOAT!!! You forgot to take a bite of the pickle between bites and!!%&??##!! Where's the GINGER ALE!!!##&%%##!!!
Take it to the next level and steam the next day until it falls apart. Use to do that in my deli it will melt in your mouth. Quick recipe use to take me a week to make it with the marination process.
Tell us how to do all that. I want the good shit.
Trying this one today! Thanks!
What about a few hours on the smoker? Then wrap it in butcher paper for another couple of hours? What kind of internal temp are we looking for?
I made my 1st pastrami on rye cooked with your recipe chef and it turned out great. Thanks for the great recipe.
Chef John, you forgot the sauerkraut, Swiss cheese and thousand island dressing to make a perfect reuben sandwich.
Chef john.... how can this be done without foil? Parchment?
Luis Villalobos yes
pumperknickel.. Not rye bread... But still amazing!
Just 1 more video I said. Just 1. And here I am 5 videos in still saying just 1 more.
DIe for some good pastrami, here in Florida it is basically very lightly peppered roast beef...sigh.
That's Pumpernickel not Rye.
eh...still looks like corned beef at the end..sorry... bubble burster here...looks yummy tho!
"Quick and easy"
Hi, chef. That looks great. However, I am from Brazil and I could not find a translation for corned beef :(Is it a fresh piece of meet? What part of the animal is that? Can I freeze some of this "pastrami" to eat a week later? Thanks.
Usually beef brisket is the cut, and it is cured with brine (salt and water). The cured brisket is then called "corned beef." The term "corned" literally means preserved in salt water.
Daniel google cured beef. That is what corned beef and pastrami are. Pastrami additionally is smoked and has a spicecrust
Inappropriate look! LMAO!
"Quick and easy." Takes two days.
raedwulf61 The actual effort is fairly small and takes little time. Granted, oven and refrigerator time is about 30 hours, but you don't have to watch it.
You forgot the Kraut and the Swiss cheese. Therefore, this is an abomination.
Montreal > new york
I’m going to try this Sous-vide this weekend. I’ve done corned beef that way before and it was awesome so it can only get better! (I did 135f for 50 hours for the corned beef)
how did this go?
It wasn't piled high enough!
This is not pastrami. It is neither smoked or steamed.