PASTRAMI-advice?

It’s corned beef, St, Patty’s Day season again and I’m wondering if any of the more ‘seasoned’ Roadfood members would help me out. I’ve spent hours on the Internet researching this subject and it seems that pepper, coriander, and garlic are the most often used spices when making Pastrami from Corned Beef.
 
I’ve decided to make my own pastrami from store bought corned beef this weekend and I’d like to ask those Roadfood members who have more experience than me:
 
What are the flavors that make up great Pastrami?
 
More pepper? More coriander? More garlic? More smoke? All equal?

I'll be using a vertical water smoker to make the pastrami after soaking and rinsing the corned beef for a couple of days.
 
Does anyone who’s done this before have any tips?
 
All advice will definitely be appreciated.
 
Thanks

Since you're using an already "Corned" Corned Beef, Here's a Quickie recipe.
Quickie Pastrami
The secrets to this express pastrami are the smoked paprika, the tight wrapping to hold
in all the aromatic spices, and the long slow cooking.
Ingredients:
5 pound corned beef brisket (1/2 whole brisket)
3 tbsp coursely ground black pepper
2 tbsp ground coriander
1/2 tsp red pepper flakes
1 tsp garlic powder
1 tbsp smoked paprika
1 tbsp vegetable oil
heavy-duty aluminum foil
Preparation:
Remove the corned beef brisket from the package and rinse off thoroughly. Pat dry, and trim off most of the fat, leaving only a 1/8 inch layer.
Mix all of the spices in a small bowl and rub evenly on both sides of the corned beef.
Drizzle the oil on a large piece of heavy-duty aluminum foil (about 3 feet long) and place the corned beef on top. Fold up the foil, wrapping tightly. Flip over, fold side down, on another piece of foil and wrap the meat again. Repeat 5 more times with large sheets of aluminum foil, so that it is completely encased. Be sure to use lots of foil to ensure a tight seal. Place in a roasting pan, as some juice may still escape.
Place in a 240 degree F. oven for 5 hours. Remove from the oven and let cool to room temperature and refrigerate overnight still wrapped. The next day, unwrap and thinly slice the cold meat across the grain. Warm the slices in a pan with a few crops of water, and serve warm on rye bread with mustard.
Note: If you like it spicy leave the rub on. If you prefer more mild, scrap off the spice rub before slicing.
Serves 8 to 10

I'm sure Ellen will have something to say, but until then:

http://bigironbarbecue.wordpress.com/big-iron-video-demonstrations/how-to-make-pastrami-from-corned-beef/

I could be wrong but my understanding is that true pastrami starts with fresh beef and it's cured differently than corned beef.  However, the "smoked corned beef" method seems to be popular.

Brad

Brad_Olson



I could be wrong but my understanding is that true pastrami starts with fresh beef and it's cured differently than corned beef.  However, the "smoked corned beef" method seems to be popular.

Brad

 
You are correct sir! "Real" Pastrami starts with a fresh beef briskit and a little different spice mix than Corned Beef, not to mention the time it takes in the brine.

Foodbme, 

Thanks for the recipe. I see now that my OP was misleading. I didn’t mention that I’m going to be smoking the corned beef, after soaking and rinsing for a couple of days, in a vertical water smoker. I’ll go back and fix it.

I think the final rub/coating may have a lot to do with the final taste. 

Thanks and sorry for not being more specific.

Either way, it still sounds really good!  Save me a slice!

You need some Bay leaf with the above recipe. Use a slow cooker on low all day, starting early. 3/4 of the way thru coat with Poupon Mustard, let it do its thing, oh yeah add some onion flakes or the real thing at the start, on top of the meat.

chewingthefat


You need some Bay leaf with the above recipe. Use a slow cooker on low all day, starting early. 3/4 of the way thru coat with Poupon Mustard, let it do its thing, oh yeah add some onion flakes or the real thing at the start, on top of the meat.

If you cook it this way, all you'll end up with is Corned Beef, not Pastrami

Food_Fan


Foodbme, 

Thanks for the recipe. I see now that my OP was misleading. I didn’t mention that I’m going to be smoking the corned beef, after soaking and rinsing for a couple of days, in a vertical water smoker. I’ll go back and fix it.

I think the final rub/coating may have a lot to do with the final taste. 

Thanks and sorry for not being more specific.

 
In the recipe I gave you, the SMOKED PAPRICA is designed to cover the smoking process. If you follow the recipe, you shouldn't need to smoke it all that much.
Here's an excerpt from Emeril Lagasse's Recipe that covers the Smoking part of the process:
Preheat the smoker. Combine the crushed juniper berries and ground black pepper in a small bowl. Using the palm and heel of your hand, press two thirds of the berry and pepper mixture into the brisket. Press the remaining mixture into the other side. Place the brisket in the smoker and smoke for about 4 hours. Remove from the smoker and cool for 30 minutes. Place the brisket in a large Dutch oven, cover with water and place over medium heat. Bring the liquid to a boil, reduce to a simmer and cook for two hours. Remove from the pan and cool completely. Slice into thin slices and serve.

Brad_Olson,

“I could be wrong but my understanding is that true pastrami starts with fresh beef and it's cured differently than corned beef.  However, the "smoked corned beef" method seems to be popular.”
 
I agree. True pastrami is cured either with the dry (Morton Tender Quick) method or the wet (Brine) method. The meat should not be brisket. It should be made from the cut behind the brisket – the plate. Try and find one.

On the first night of my investigation into this subject The Food Channel’s  “Unwrapped” show visited The Carnegie Deli’s plant in NJ. The pastrami that they make there is brined, dried and then covered in a spice mixture, smoked 4 hours to 149 degrees F, and then steamed for another 3 hours to finish it off. I’ll have to guess how much smoke to use. The general temp recommendations for the smoker are 225 ~ 250 degrees F.
 
Thanks

Brad_Olson


I'm sure Ellen will have something to say, but until then:

http://bigironbarbecue.wordpress.com/big-iron-video-demonstrations/how-to-make-pastrami-from-corned-beef/

I could be wrong but my understanding is that true pastrami starts with fresh beef and it's cured differently than corned beef.  However, the "smoked corned beef" method seems to be popular.

Brad

Brad,
    Thanks for posting that BBQ site. I explored it thoroughly.

The following is not meant to demean your post or insult you. I appreciate the fact that you went to the trouble to help me.

I keep my knives very sharp. What I use the most are either a Chinese or a Japanese cleaver. They are thin and cut beautifully and hold a nice edge. I de-bone chicken and carve  turkey with either of them.

Watch the video. The guy tries to trim the fat off the brisket and the knife is as dull as a butter knife. He does this while saying that using a sharp knife is very important. You might get a laugh out of it as I did.

Thanks again.

So how'd it turn out?  Enquiring minds (and hungry stomachs) want to know...

Brad