HOME MADE PASTRAMI

Amanda P

By
@MandaNZ

I haven't included the time for soaking in the prep time and I have averaged out the cooking time because that will depend very much on the size of joint you use.

The serving size is dependent on how hungry you are..could be used as a deli meat in a salad or sandwiches, a main meal..whatever !


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Rating:

Comments:

Serves:

4

Prep:

20 Min

Cook:

5 Hr

Method:

Roast

Ingredients

PASTRAMI RUB

1/4 c
kosher salt
1/4 c
1/4 cup paprika
3 Tbsp
cilantro (coriander) seeds
3 Tbsp
brown sugar
2 Tbsp
black peppercorns
2 Tbsp
yellow mustard seeds
1 Tbsp
white peppercorns
8 clove
garlic, minced
1
corned beef joint

Directions Step-By-Step

1
Soak the corned beef for a few hours to get some of the salt out of the meat (or it is too salty)
2
MAKE THE RUB:
Grind up the coriander seeds, peppercorns and mustard seeds coarsely. Add the rest of the ingredients and mix.
3
Once the beef has soaked remove it and let it drain - then pat it dry and put the rub all over the outside to form a crust.
4
Following this it needs to be smoked.
We hot smoked it…
So we put the smoker in the BBQ – we used Manuka chips to smoke it (basically needs to be a mild smoke) but you could put a tray in the BBQ with the wood chips in and cook the joint i the BBQ ona medium heat.
5
Once the internal temp of the meat is 165 F then it’s absorbed the amount of smoke it will need.
6
You can either eat it hot or let it chill and then thinly slice it.

About this Recipe

Main Ingredient: Beef
Regional Style: Italian