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Old Style Pastrami - Page 2

post #31 of 42
Quote:
Originally Posted by MaryB View Post
 

Pastrami is made from beef brisket.


It can be, it's also made from the plate which is what I prefer. The picture that I posted in post #10 is plate.

Crappy "pastrami" is made from the eye or bottom round and is nothing more than "peppered roast beef"  Sadly that's what most places pass off as pastrami.

post #32 of 42

How about a Dr. Browns Celery Tonic to wash it down?

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #33 of 42
Quote:
Originally Posted by chefbuba View Post
 


It can be, it's also made from the plate which is what I prefer. The picture that I posted in post #10 is plate.

Crappy "pastrami" is made from the eye or bottom round and is nothing more than "peppered roast beef"  Sadly that's what most places pass off as pastrami.

 

You're correct of course, but just playing devil's advocate there's no reason you couldn't make a pretty killer "peppered roast beef" that way.  My brother has been trying to get me to make some pastrami exactly that way because for whatever reason he want's something leaner than brisket.  But if you brined it for two weeks with a day to soak it in clear water, then seasoned it right and smoked it, I can't see why it wouldn't wouldn't be pretty damn good.

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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post #34 of 42
Quote:
Originally Posted by chefedb View Post

How about a Dr. Browns Celery Tonic to wash it down?

Do they still make it? I'll take a chocolate Yoo-Hoo. It was good enough for Yogi Berra and the New Yawk Yankees. Yes? Lol

Back to the Pastrami ;-)
post #35 of 42

I make my own pastrami quite often, both pro and at home. 

 

Short ribs make a nice pastrami, as long as they aren't too fatty. They take less time and often the fat is a little more marbled in the meat. Chuck flap and brisket both work well too. 


Have the advantage of a smoker at work, so that obviously helps. 

 

I might try a sous vide pastrami next, based on the ChefSteps preparation. Haven't gotten to it yet though. 

post #36 of 42
Quote:
Originally Posted by Someday View Post
 

I make my own pastrami quite often, both pro and at home. 

 

Short ribs make a nice pastrami, as long as they aren't too fatty. They take less time and often the fat is a little more marbled in the meat. Chuck flap and brisket both work well too. 


Have the advantage of a smoker at work, so that obviously helps. 

 

I might try a sous vide pastrami next, based on the ChefSteps preparation. Haven't gotten to it yet though. 


Brine, smoke then Sous Vide ??? The Short ribs would still go in the Sous Vide for 36 to 48 hrs. We are cutting up two pigs tomorrow I'm going to look at the pork belly. If it's lean I may pastrami one of them......


Edited by ChefBillyB - 12/20/15 at 6:54am
post #37 of 42

Pastrami is a verb?

post #38 of 42
Thread Starter 
Quote:
Originally Posted by jake t buds View Post
 

Pastrami is a verb?

 

Now it is.

post #39 of 42
Quote:
Originally Posted by kuan View Post
 

 

Now it is.

...and so it shall be. 

post #40 of 42

My wife picks up some pastrami and swiss cheese from the grocer. This is the example of what most people think pastrami is. It really is nothing like the real thing. In fact the whole sandwich is a fake in the eyes of a real Jewish deli owner. The real pastrami is a long process that takes days made even weeks to prepare. The one I show here is from a top round no where close to the pickling, smoking and steaming process that used to be all around New York city. The people I had over for lunch will like the way this sandwich tastes. It is grilled on dill rye bread with melted swiss cheese then topped with kraut and a sweet and hot mustard. It's my version of the Reuben sandwich, a far far cry from the original Reuben.I met Michael Dell the owner of Katz's deli in NYC a few years ago. I told him his pastrami is better than any I have ever had. This sandwich I show here isn't the best pastrami sandwich I have ever had or made. It is one of the better ones I can make with the ingredients I have on hand. 

 

post #41 of 42

jake-t-buds and chefbubba,

sorry for the delay in the reply.

 

A Proper Pastrami is made from the plate or navel cut NOT the brisket.

 

That being said have seen tongue pastrami, beef round pastrami etc., personally like beef short rib pastrami.

 

You can literally corn/cure spice and smoke any cut you want. Have seen lot of brisket done nowadays as there's more available on each animal thus a less expensive cut than the plate.

 

"U-235" is a proper plate cut from heritage beef, aged, dry cured, spiced case method coated, cold smoked and let slowly loose weight in a temp/humidity controlled chamber. You can see the marbling in the meat which is crucial so as not to produce a beef jerky like texture, which we've experienced while perfecting the process for "U-235" the "New Manhattan Project".

 

 

Cheers!   

"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

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"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

Reply
post #42 of 42
Thread Starter 

Yep that's what chefbuba said.

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