Pastrami Brisket | Chuds BBQ
By popular demand here is my version of pastrami perfection! This Katz Deli Style Pastrami with a Texas twist is cured and smoked to perfection using the foil boat method.
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BRINE RECIPE
1 gal Water
350g Kosher Salt
350 Brown Sugar
42g Pink Salt
10g Coriander
15g Mustard Seed
15g Black Peppercorn
3 Bay Leaves
3 Cinnamon Sticks
5g Red Pepper Flakes
4g Juniper Berries
4g Allspice
2g Cloves
60g Crushed Garlic
IRISH DAIQUIRI RECIPE
2oz Irish Whisky
1oz Fresh Lime Juice
1oz Simple Syrup
Simple Syrup: Equal parts Water/Sugar heated on low until dissolved
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How to Make Corned Beef
Step by step how to make corned beef.
CLICK HERE TO GET THE PRINTABLE RECIPE: ????️
Link to Pickling Spice Blend:
Ingredients
Brine
4 quarts water (1 gallon)
1 cup kosher salt (See Note 1)
1/2 cup packed brown sugar
1/3 cup mixed pickling spices
2 tsp pink curing salt (See Note 2)
4 garlic cloves minced
Cooking
5 lb beef brisket
4 cups beef broth
1 tbsp pickling spice blend
3 large carrots peeled and cut into 2 pieces
1 lb small red potatoes cut in half
1 head green cabbage core removed and quartered
Instructions
To Make Brine
In a Dutch oven or large stock pot add the water, kosher salt (See Note 1), brown sugar, pickling spice blend, pink curing salt (See Note 2), garlic and stir. Bring to a boil, lower to simmer and cook until salt and sugar have dissolved. Turn off heat and cool.
In a large container or large sealable plastic bag place beef brisket. Pour cooled brining liquid over and cover or seal. Store in a refrigerator for 10 days, turning beef on day 5. On day 10 remove from brining liquid (discard liquid) and follow the directions to cook.
Cooking Methods
Stovetop method: Place the corned beef in a Dutch oven. Sprinkle with one tablespoon of pickling spice blend and pour in 4 cups beef broth. Add potatoes, carrots, and cabbage. Bring to a boil on high heat. Reduce heat, cover and cook for about 3 1/2 hours. Add water if necessary to keep brisket covered. Slice across the grain.
Oven Braised method: Preheat oven to 350°F. Place the corned beef in a Dutch oven. Sprinkle with one tablespoon of pickling spice blend and pour in 4 cups beef broth. Add potatoes, carrots, and cabbage. Bring to a boil on high heat. Cover and cook in oven for about 3 1/2-4 hours. Add water if necessary to keep brisket covered. Slice across the grain.
How to Cook Corned Beef in an Instant Pot?
Place the corned beef brisket, fat side up, on a rack. Sprinkle with one tablespoon of pickling spice blend and pour in 4 cups beef broth. Lock the lid in place, close vent. Select High Pressure and set or 90 minutes, with a natural pressure release, NOT a quick pressure release.
Remove corned beef and cover with foil to keep warm.
Add potatoes, carrots, and cabbage to liquid in pot. Seal with lid and set to HIGH pressure for 3 minutes. Do a Quick pressure release. Serve with corned beef sliced across the grain.
How to Cook Corned Beef in the Pressure Cooker?
I think the term pressure cooker brings back bad memories or scary stories of exploding kitchen pots, so with a rebranding of the kitchen cooking utensil, a more user friendly name is todays. Instant Pot.
For a 5 pound corned beef brisket. Place corned beef on rack. Sprinkle with one tablespoon of pickling spice blend and pour in 4 cups beef broth.
Lock the lid in place. Select High Pressure and set the timer for 90 minutes. Turn off the heat and allow to rest, sealed for 10 minutes, then uncover.
Remove corned beef and cover with foil to keep warm.
Add potatoes, carrots, and cabbage to liquid in pot. Seal with lid and set to HIGH pressure for 3 minutes. Do a Quick pressure release. Serve with corned beef sliced across the grain.
How to Cook Corned Beef in a Slow Cooker?
For a 5 pound corned beef brisket, it needs to be cooked on Low, for about 8-10 hours OR on High for roughly 4-5 hours. Sprinkle with one tablespoon of pickling spice blend and pour in 4 cups beef broth. Adding carrot and potatoes at the half time mark and add the cabbage in the last 2 hours.
Just remember that when ready to serve, slice the brisket against the grain in 1/8 to 1/4 slices. Cutting with the grain and you'll have stringy beef jerky. No bueno. Cut ACROSS the grain!
Notes
1.Kosher salt has much lighter, flakier crystals than table salt, I would cut any recipe that mentions kosher salt in half when using table salt. 1 cup kosher = 1/2 cup table salt.
2. Pink curing salt is made using sodium nitrite that prevents food from going bad and spoiling while it’s being stored for a time. It's also known as Prague powder #1, which is a combination of 6.25% sodium nitrite and 93.75% salt (sodium chloride) and usually some anti caking agents as well as pink dye.
Sodium nitrate is a salt that is often added to jerky, bacon and luncheon meats. Sodium nitrite, on the other hand, is a salt and antioxidant that is commonly used to cure ham and bacon.
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BBQ Beef Brisket in the Oven Recipe Pt 1
BBQ Brisket in the Oven with Liquid Smoke. Check out the results in Pt2!
Cooked it over water with added Colgin's Hickory liquid smoke and used Bohn's Rumb Rub.
Quicker and easeir than doing it in the smoker.
#brisket #briskets #bbqbrisket #beefbrisket #brisketoven #beefbrisket #beefbrisketsandwich #brisketporn #bbqbrisket #beefrecipes #brisketmafia #briskets #brisketflat #brisketflats
Brisket Point Pastrami Close to Katz's Recipe from Amazing Ribs
Check out this awesome homemade pastrami recipe that is really Close to Katz's Deli! I have had the pleasure to eat in both world famous Katz's Deli and the old Carnegie Deli before it closed, and this stuff is just as good! Below you will find the link to the recipe on Amazing Ribs and a very easy to use Equilibrium Cure calculator. I used a very well marbled Prime grade brisket point from Costco. I used a dry cure on this but you can use either a wet or dry cure..
Recipe -
Equilibrium Cure Calculator -
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