How to Make the Ultimate Deli Pastrami Using Sous Vide (Better than Katz's?!) | ChefSteps
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- Опубліковано 22 лип 2023
- We took all our experience with turning tough hunks of meat into tender and juicy ’cue and translated it to the task of creating our version of the star of the Jewish delicatessen: sous vide pastrami.
Our version blows any sad, dry supermarket pastrami offering out of the water, and a big part of that is we use one of the beefiest cuts of meat-short rib! We also infuse the meat with tons of flavor from the spices, sous vide it to lock in the juices, smoke it, and serve it up hot.
Check out the full sous vide pastrami recipe: www.chefsteps.com/activities/...
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Ingredients:
Buy beef short ribs: snakeriverfarms.pxf.io/xkN0v5
Equipment:
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Your creations are amazing - especially with all the research you do. I have been cooking for over 50 years and I learn some of my best tips and ideas now! Keep up the good work.
Man, you have given me some good ideas here!
Thanks!
Looks fantastic
Why do I watch these videos when I'm hungry and have nothing in the fridge? 🤤
Can you use liquid smoke in the brine for the full 7 days if you don't have a smoker?
If you like an intense smoky flavour you should try smoking until you have a good crust then sous vide, I do that with my brisket and I find that it takes the fairly light smoke I can get off my pellet grill and makes it into a deep rich smoky flavour (the cost is a lil bit of that bark, but if it's going into sandwiches, etc. then the additional taste intensity is worth, imo)
With Beef Short Ribs being so expensive, do you have an alternate cut you would recommend as maybe your 2nd favorite cut?
Brisket. Specifically the point but the flat will still be good.
Real actually good flavorsome pastrami has eluded me. I'm trying this for certain.
Epic!
Take the bones and put into a pot of water for soup !!! This is what I would do for a different tasting bone broth for you and then can those puppies on up for later use !!! Never throw a good BONE Away haha !!! I have made 250 rings of bologna and it is great !!! Keep on cooking I say!!!
Serious question @chefsteps. Did you try a Navel cut? It's basically Beef Belly (like pork belly) and there's tons of fat in there too. It's the primary cut used when making beef bacon which is INCREDIBLE.
Actually, yes! Many years ago though. It’s a great cut for sure, but one of the many reasons I wanted to go with short ribs as my ultimate cut was their availability (so you can make it) but also there ratio of fat to muscle, naval in my experience has a bit too much fat.
@@chefsteps it def has a ton of fat. Whenever I cook beef bacon the amount of fat rendered is insane. Good to know! Thank you!
Looks delicious, your videos and are always solid. But how did you make this and not have some killer pickles to go with it? I was hoping for the bonus ultimate sour pickle recipe.
You are a food god!
Is salt necessary in the rub after the brine?
Looks delicious. I have done sous vide brisket quite a few times, then apply some smoke. Never used short ribs. What did that set of short ribs cost? Be nice to know how
much your home made pastrami sandwich costs. Nice to see you back.
What are thoughts on using chuck roast for this? Affordable beef rib is hard to come by in my area.
It'll be good but you will need to break it down as a whole one will be so thick as to extend the brining time probably.
In the much-older version of this vid, you smoked before sous-vide. Do you find any difference between that and smoke after?
Hey, quick question.. i think i missed something here but i didnt catch what temperature you sous vide at?
With all of those oil-soluble spices, I wonder if there's a use for a pastrami tincture that could optimize the penetration of the brine.
This is a great Q/ idea. Lots of flavors here are fat soluble. Something to try would be to make a oil infusion of all the spices and then find a way to adhere that oil:)
@@chefsteps Would that result in much of a difference? Most of the volatile compounds would evaporate in the smoker without ever penetrating the protein. Four and Twenty Blackbirds (a pie shop in Brooklyn) uses Angostura Bitters in their apple pie, which results in something truly special (since scent is 90% of taste).
Can the brine be saved/frozen to use on a second slab of meat? (Please pardon me if it’s a dumb question)
I want to try this with the rib and sous vide, I've only ever used brisket. I'll never put salt in the rub though ill definitely use your method but stick to my recipes ingredients. I thought dry bay has low tannin? or releases less tannin I was always taught this but it could be myth. Fresh can leave an astringent flavor in stocks when cooked. Fresh is good here as its not cooked but why shun dry? If you dry them your self (ridiculously easy) you'll see a difference between your dried ones and store bought.
this guy is onto something
Have you smoked it first before and then sous vide it? Just curious if you e tried and like this way better?
I love doing pastrami sous vide but I smoke first (after brine)
Yup, that also works. When we make large batches, we smoke first, then cook SV this way they come out of cooking ready store. This process is best for serving right away since you’ll have more fresh smoke flavor and a crusty texture.
how can you set up a Rational oven to achieve smokers result?
Liquid Smoke
@@BloomerzUK im talking about cooking not just the flavour
Many cooking programs for options using the Rational ovens. But I’ve made pastrami in them dry cooking and braising. Actually David Kinch of Manresa is who got me inspired to dive into pastrami development back in 2010 and they braised theirs (similar to Katz’s).
@@chefsteps i mean, can i smoke it with my rational ??
6:33 does collagen even break down under 160 degrees?
Collagen breaks down at temps as low mid 130's. That's the beauty of sous vide....time = tenderness. Take a cheaper cut of ribeye, say, pre-sear, then sv at about 133-134 (med rare) and let it hang out for hours and hours. It's a Festivus Miracle!
@@nancybyrd2221 Great answer!
@@chefsteps I've had some excellent teachers from the gang at CS!
Allways on the tiptyttop
Hey, amazing result...
But i´m in big trouble with your calculation.
You say you use a 3% Brine. But your brine has maximum 1%. Included sugar less than 0,4%.
100g prague powder has 6,25g of nitrite, wich means 6,25%.
60g of prague powder +300g of salt, strech it down to 0,96% of nitrite.
And im not a pro, but i think sugar does the same, stretch it more down. In this case you have 580g sugar + 300g salt + 60g Prague powder = 3,75g of nitrite to 940g of salt/sugar mix = 0,39% nitrite.
i really don´t get the 3% Brine.
Can you pleas help me out? Greets from Germany
8:07 maybe you should use a binder like worcestershiresauce since the meat is already cooked and dry on the surface
A thin coat of mustard works really well as a binder for the smoking process. It's what I use... also, toast those spices pre grinding.
Did you explain how it is the ultimate pastrami?
Looks like a regular one.
Was it the brine spices after the brine?
Is it better than Katz's
I (Grant Crilly and others who’ve had both) think so, absolutely. But to be honest Katz’s needs to make a profit, so they obviously do an incredible job considering that. But hard to beat the flavor and meat of this pastrami.
Truth be told, a ton of this recipe feels like you've gone partway between Montreal Smoked Meat and Pastrami. You wet brined it and included sugar in the brine like you do Pastrami, but you added lots more of the savoury elements like you find in the dry brine of MSM. You applied a dry rub, which is Pastrami, but I think the sous vide behaved somewhat like the tenderizing steaming that MSM goes through post-smoking.
Looks absolutely delicious and I just wish I had the funds to afford both the meat and the smoker to enjoy this. Gotta love being a starving grad student.
Short ribs are too expensive to use for pastrami, in my opinion. That’s the point of using a cheap cut like brisket.
The only thing I don't like about chefsteps is that the recipe is behind a paywall, while plenty of other cooking video's freely provide the recipe in the description or via free link.
It is becoming a dry aging meal, nothing dry about it, but the method takes huge amount of irreplaceable irreproducible resource of time and space, and it only make sense to commercial food service guy, retail cook and home cook only make this one time for every few months, commercial guy serves hundreds of personal each day, the preload of meat and the storage space it requires to let the meat seat marinating is immense. Overall, incredible method.
There is literally nothing wrong with dried bay leaf, or any dried herb for that matter. The exact same flavour is there when rehydrated.
Like, literally everything you ground up in your rub, on your bay leaf premise, should just be thrown out and not used.
Better than Katz's? Doesn't look like it... but the product looks good nonetheless, if a measure too far on the fatty side, though that's a matter of preference/opinion.
Always double bag your bones. It's important.
Imagine making pastrami and then not eating it on rye :(
Mmm nope
Worshipping tradition is for people who can't think for themselves.
Imagine being you mate
Imagine commenting so confidently without knowing that there are a lot of different types of rye bread, and not all are dark in color.
It looked like regular seeded rye and not marble rye or a darker one
So much unrendered fat. Gross. Cook higher so it breaks down.
Ok where is the fermentation stage?
on the 5 days of the brine?
@@john.c what do you think that happends when you leave raw meat inside of water/salt/sugar for 5 to 7 days?
I don't want to sound cocky or anything, I'm a professional chef for over 12 years,.
Brine is literally the most used type of fermentation, any meat/dairy/rotten food has bacterias everywhere (good bacterias) the mixture of water, salt and sugar keep them alive to modify the texture and preserve the brined item.
it's literally on the dictionary, the description of fermentation
Fermentation is a technique for preserving foods. With evidence of fermented vegetables dating as early as 6000 BC, fermentation is a traditional method to store and nutritionally enhance food. The most common process to ferment foods, such as vegetables, is in jars filled with a mix of salt and water (called a brine).
Dude's like really annoying. Yet(i) I've watched almost all of his videos. Hey God, can you help me understand this sitch?
Grant Crilly is the co-founder of ChefSteps. He and Young brought Joule to market before CS was acquired by Breville in 2019. Crilly's been the face of CS content since the beginning. He is energetic, playful, and likable. Most important, Crilly is great at presenting and distilling highly technical, jargon-filled culinary knowledge into more easily digestible information for the average home cook (or those just interested in cooking content).
How to chef steps:
1. Meat
2.juole sousvide
3. ??
4. Profit
3. Totally! Slap!
A bit unfair. They were instrumental in making sous vide more widely popular and offer a constructive approach to learning new skills
@@INSIGHTSAUAppreciate that! (Grant here!) I’ve tried to find a balance of generating a lot of original cooking techniques and inspiration over my career with a blend of having to have a business. Joule is a world class experience in that we help to visualize cooking for users and we have certainly shipped a lot of non-SV content, even recently and on YT.
I’ll be here to keep stirring up controversy😂.
how to @p0331546:
1. Criticize free videos on UA-cam
2. Offer nothing of value from yourself
3. ??
4. Look like a smug chump while criticizing someone else who is trying to work to provide a living for themselves, their coworkers, and their families through honest means
Sodium Nitrite
why? - en.wikipedia.org/wiki/Sodium_nitrite#Food_additive_and_preservative
why not? - en.wikipedia.org/wiki/Sodium_nitrite#Toxicity
I avoid.
Nitrite do have health concerns. So does botulism. It’s all about risk/reward.
I absolutely agree that preserved meat (high in nitrites) has health consequences. That said, life is too short to not enjoy some of the good things.
let me add a European perspective: we use 0.4% sodium nitrite salt. So what I do, is to add 11 parts of salt to mine. In this recipe, sodium nitrite is not necessary, because it doesn't do anything for the colour and the brine/sugar prevents bacteria growth