Cheats Pastrami

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I find the pastrami to be the most sensual of all the salted, cured meats
— George Costanza

 

We love pastrami. Salty and spicy and smoky cured beef, what's not to love? Well when made from scratch it can be quite a few days before you get to sink your teeth into a Reuben sandwich. Traditionally pastrami is made over a few days of brining, smoking and steaming, and while I would never discourage you from trying this at least once in your kitchen, I want you to know that there is another way. Head to your local supermarket or butcher and buy yourself some corned beef, this will already have been brined/cured for you and will be ready for you to take home and cook. This is going to save you a bunch of time. You can choose to use a traditional pastrami rub or like we do, use our Smokehouse Coffee Rub to flavour your beef. It gives a great colour to the outside of your pastrami and adds a delicious warm flavour. We of cook our pastrami in a smoker but you can also use your oven if you don't have a barbecue you can set up for indirect cooking. Check out our quick guide to preparing and cooking a great pastrami below.


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Cheats Pastrami

 

YOU'LL NEED:

Corned Beef - Try to select an even shape piece that shows a good distribution of fat running through it.

Smokehouse Coffee Rub - Quantity required will vary depending on the weight/ size of the cut your purchase. Generally a 2kg corned beef will take around 4 tbsp to achieve an even layer.

Oven or Barbecue - Preheat to 110 C/225 F. If using a barbecue or smoker, set up for indirect cooking and use a little woodsmoke for added flavour. We like to use cherry wood.

 

METHOD

Remove the beef from the packaging and soak in cold water for approximately 8 - 12hrs to remove excess salt from the brine, changing the water every 4 hrs. After soaking, rinse in cold water and pat dry.

Trim away excess fat (leave a little behind) and apply a little oil or mustard to help the rub stick and begin dusting the beef with Smokehouse Coffee Rub, starting on the bottom, taking care to cover the ends and flip and cover the top side. Allow the rub to ‘set’ on the surface of the meat for an hour or two in the fridge.

Place in your preheated oven or barbecue and cook until internal temperature reaches approx. 82 C/180 F. (Dependant on the size of your beef, this can take a few hours, check with a probe every now and then after the first couple of hours) Remove from oven and wrap in a layer of cling film and then foil and place in the refrigerator to chill overnight. 

Slice and serve.