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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!!
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.
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.
turkish pastrami recipe:1/2 tsp fenugreek seed grounded3 tsp paprika2 clove garlic crushed1/3 tsp cumin grounded1/4 tsp coriander grounded1/4 tsp ground mustard seed1/4 tsp black pepper groundedsaltmix it with water for make it like a paste. and put in aside for 2 days. then its ready to use. you can use it for make sandwiches too :)
This will do in a pinch, but corn beef comes from the brisket , chest area of the cow, and pastrami comes from the navel belly area of the cow, which is more tender, may i suggest softened butter on rye instead of mustard, its great, but hey, if you are in a pinch craving pastrimi, this will do, and as always, good job john
Can I make this dish without a cured meat? We don't have anything like that in my country
01:32 - "I want you to get all the sides, every nook and cranny, no matter how borderline inappropriate it may look or feel." Lols! John's hilarious.
where is the smoke?
not even close....
SGT Fon smoked paprika
The master. I love this man. I have learned so much from his videos.
1:35 I missed that the first time I watched, hilarious!
you are a very good cook, many thanks for your ideas
Hello Chef: Question! Doesn't authentic pastrami have/brined/cooked with juniper berries? I've got some and I'm wondering if I should grind a couple for my rub?
This is a basic recipe, if you like the flavor of juniper berries just add to taste.Also traditional pastrami is slow smoked to an internal temperature of 152%, and with the USDA today 162%
What would the uk equivalent be of corned beef? We have some tinned stuff that is called corn beef, like spam..
Corned beef is meant to be boiled in quite a bit of water which removes a lot of the salt from the brine that gets inside the slab. Try tasting the cooking liquid sometime and see how much salt comes out into the water. I can't imagine how salty this must taste! I think the raw corned beef is supposed to be soaked at least overnight in the frig to remove some of that salt.
Re Ja actually it's not salty at all if you rinse it when it comes out of the package. I cook corned beef regularly, and I've never boiled it or soaked it, but it is very tasty in a pressure cooker with only 2 cups of water for 90 minutes. Then use the liquid to cook your veg in, very, very tasty indeed
If a 4 pound corned beef takes 6 hours does a 2 pound corned beef also take 6 hours?
Can you show us Rye Bread?
that is beautiful! thank you!
God damn I'm hungry.
Six hours of baking, that cost a lot for electricity or gas.
1:35..... corned beef curtains....... Yummy(english slang)
how long can this pastrami keep fresh in the fridge. does it freeze well too? I want that much meat to last me a month, will it ?? please let us know. thank you!
ok: i'm armed with a smoker, and I WILL USE IT! any ideas on how to do this with a smoker?
TRIM THE FAT... NO NO NO. this is the only time you don't trim the fat.
I don't care what they say... This is the best how to video on this subject! Love it! - Ken in Hawaii 5/2017