Pastrami
Вставка
- Опубліковано 7 жов 2024
- Pastrami
Ingredients
Brine Ingredients:
3.5-4kg (7.7-8.8 lbs) brisket
3.5L (3.7 quarts) water
200g (7 oz) cooking salt (kosher salt)
12g (0.4 oz) curing salt (cure #1)
150g (5.3 oz) dark brown sugar
2g coriander seeds
1g chilli flakes
8g (0.3 oz) mustard seeds
2g juniper berries
2g cloves
2 cinnamon sticks
4 bay leaves
5 cloves garlic, smashed
Pastrami Spice:
10g (0.35 oz) whole black peppercorns
10g (0.35 oz) coriander seeds
10g (0.35 oz) mustard seeds
25g (0.9 oz) brown sugar
6g (0.2 oz) smoked paprika
12g (0.4 oz) garlic powder
Method
1. To make the brine, start by adding the water, cooking salt, and curing salt to a large container. Stir until the salts and sugars have dissolved and set aside.
2. Next, in a pan over medium heat, toast the coriander seeds, chilli flakes, mustard seeds, juniper berries, cloves, and cinnamon sticks. Once toasted, add to the saltwater mixture from earlier, along with the smashed garlic cloves and bay leaves.
3. Place your trimmed brisket pieces into the brine and use a plate to fully submerge them underwater. Cover with a lid and place in the fridge for 10 days, flipping the pieces of meat every 2-3 days to ensure even curing.
4. After the 10 days, remove the brisket from the brine and rinse well under cold running water. Pat dry and set aside.
5. To make the pastrami spice mixture, add the black peppercorns, coriander seeds, and mustard seeds to a dry pan over medium heat and toast for 1-2 minutes. Once toasted, add to a blender and crush until fine but not a powder. Then add the brown sugar, smoked paprika, and garlic powder and mix well.
6. Liberally season all sides of the brisket with the spice mixture, then place into a preheated smoker set to 120°C (250°F). Smoke the brisket until you reach an internal temperature of 65°C (150°F).
7. Preheat the oven to 160°C (325°F). Remove the brisket from the smoker and place into an oven tray with a wire rack. Pour about 1 litre of water in the bottom of the tray, then cover with baking paper and seal the tray with tinfoil.
8. Place the tray into the oven set to 160°C (325°F) and steam the brisket until you reach an internal temperature of 94°C (200°F).
9. Remove the brisket from the steaming vessel and let it rest for 10-15 minutes before slicing and serving.
#cooking #recipe #shorts #shortsvideo #beef - Навчання та стиль
Actually, I’d much like a full video on pastrami. Cheers, chef.
He just showed you every step and the instructions/ingredients are in the shorts description
What more do you want? 😂
Like yummy foods...saya sukaaa
@@mickobee To be fair 60 seconds isn't a lot of time for a detailed breakdown on a brined and smoked pastrami
@@mickobeehe wants a more fleshed out video easier to follow when someone is showing the steps slowly plus it’s nice to watch
I’d honestly love to see a classic pastrami sandwich made from some of that. I don’t know why, but I especially enjoy watching professional sandwich crafting
Yes I agree
Andy is literally the best food UA-camr. He’s never biased and gives traditional and tasty recipes.
Because he's the only one, or one that I know, who's an actual cook. Rest are just avg people, who decide to film what they do.. he works in the industry, he's not a muppet
No, Adam Ragusea, Max Miller just to name two are better
@@MyysticYT I really like triggtube too
@MyysticYT They're not on Andy's level when it comes to culinary repertoire. Ragusea is Italian and Italians refuse to cook anything that's not Italian!
@@MyysticYTnah Andy is better than that
I just gotta say, what a lovely way to teach. No language barriers, show everything. If they're interested, they can research any questions in the comments, or searching recipes. I like this a lot!
ok, small richard. how long did you put that in the smoker? it's better to hear wtf he is doing
@@Mike-zf4xg you're literally the intellectual equivalent of a pet rock
@@Mike-zf4xg it says in the description, dingus
You are the first person I have ever seen to make pastrami. I am impressed.
No he is not! I saw someone make pastrami in 11 days.
Check out guga
@@liebermann3487 They said it's the first person THEY have made, not the first person to ever do it. Go away
@@Colayith okay, be respectful to other kid.
@liebermann3487 I'm pretty sure they was referring to YOU BUDDY....
Something satisfying about seeing a ton of spices being used
Reuben sandwich for sure!
With home made rye bread, naturally. Oh and what else did Andy recently make? Sauerkraut. Perfect.
Pastrami Reuben is best Reuben!
👆💯👏🙏
The GOAT sandwich
Gotta make a Reuben!
You are basically the chef version of alton brown. He's the science, you're the practical. You two together would be heaven
"Not difficult to make"
Proceeds to make insanely difficult pastrami.
Its all good we all cant be chef Andy.
It's easy as long as you have a smoker xD, the active cooking time is not that much
Just time consuming, nothing he does is all that difficult, except for when he made the perfect amount of seasoning for both slabs of meat… that shit blew my mind…
It was more of a joke but yeah it doesn't look too difficult especially compared to other stuff Chef has done.
More like lots of steps & brine/cook time.
Takes a really long time equals difficult to me
Love that he put a parchment paper in between the aluminum and the food. People eat too much aluminum and that mitigates the risk nicely.
I made a smoked duck breast pastrami last summer and it was the most incredible deli-style meat I've ever eaten.
What an awesome idea!
That's the kind of thing that I would taste a free sample of, but never just buy it, out of the blue.
That sounds creative and delicious.
Ahh, man, you have to do a video making it.
My Lord that sounds absolutely beautiful. 😊
My dad makes a beauty of a pastrami. Hasnt been able to the last 12 months though due to cancer. Miss cooking things like this with him, soon as hes in remission ill be flying down to him to make one of these
May he get well soon 🙏🏼
@@omarshahin1025 thank you but we got the unfortunate news he's stage 4.
Of course, pastrami on rye, gruyere, sauerkraut, mustard with chilies.
he made sauerkraut and he said it takes 3 months
Piccalilli rather than sauerkraut on a sandwich, but good
I’m too poor to be looking at this kind of content, aren’t I? 🫥
@@ClaytonBrownMusicOfficial never
@@ParsaGhahremani as a euro with a chef mom you can buy half decent kraut from the store, you don't have to ferment it yourself! So many are scared but if you get a quality brand and you taste it as you heat it up it can he a great substitute!
My attempts at pastrami have started with pre-made corned beef, then adding the proper spices and smoking until 200.
Hadn't though about smoking until the stall, then finish it by steaming in the oven, but it makes so much sense.
I really like that your videos are not about a recipe with specific ingredients or measurements but about the steps how to get to the end product
I like that in contrast the description of the short is very detailed
It's got to be a Reuben Sando from scratch, surely? Homemade rye bread, homemade sauerkraut and that rather wonderful-looking pastrami!
I haven't had pastrami in so long that looks delicious thank you thank you chef Andy. 👍💯👏👌
Oh your stories are so immersive and take me to another time. I love, snuggling up in bed at night, sipping a nice cuppa and listening to your readings. Such a treat ❤ Suzanne from Seattle, Wa USA 🇺🇸
My CSA has a truly amazing cucumber harvest. A profound mix of sunny days and soaking rainfall all spring. I comment this because my 1st batch of pickles are in their 18 hour brine now. I especially love the white skinned green cucumber when we get them. This week they just started with green and white on white.
Thanks Andy. Make it all the time. But always eager to tweak the technique 💪🏽👍🏾
I want to see .... a much longer and in-depth video. This looks fantastic, and I'd love more detail!
Recipe in description
@damfadd oh, I know. But, first, recipe isn't technique, and second, I just enjoy watching the channel. Written recipes are a dime a dozen, but watching and learning from a skilled chef is something I really enjoy.
Bake some good sour dough bread and make Remoulade as a spread, then lay on the Pastrami or maybe some raddish underneath it and top it off with cress. Thats how my Oma in Germany used to do it.
Classic Reuben sandwich (it's normally done with corned beef but pastrami is probably more flavourful in my opinion), plus you made that sauerkraut in the previous short, so pair those two 2 for a great Reuben sandwich.
Exactly this. Homemade rye and thousand island dressing, grilled to perfection
I mean this recipe gets you a corned beef too if you stop after the brining step and don't crust or smoke the meat...
@@mxspokes From the comments here, it seems like people really like to quibble about pastrami versus corned beef. I swear, when you're eating a good Reuben sandwich, you aren't going to care which it is.
@@mxspokesand a brandy recipe gets you a good wine, if you stop after the fermentation.
I’d love to see some pastrami stuffed knishes, or to serve it with kugel or other Ashkenazi classics
Yes!
It’s been a while since I made pastrami. My last one wasn’t as good as the previous times so I kind of gave up. I think I should have another go. There is so much yummy stuff you can do with a good pastrami.
Hey Andy use the foil you can get from Bunnings it’s the matador brand will absolutely change your life when it comes to wrapping things up
I like the fact you just cook and don’t speak. Can focus in the art
Great you put the recipe in the description💘
Soooo many foodtubers do not!
They want you to click to their blog, with a link that is not clickable on mobile UA-cam app. Lol ..Mine at least.
Thank you for making this traditional Romanian speciality. It was originally made of goose brest (originally) then beef (because it was cheaper).
A reuben with the AUSSIEQ BBQ fella! I seen him make one recently and it looked great.
I see why the stuff is expensive now other than it just being meat and seasoning. Sometimes watching something getting made makes me appreciate the work that goes into it.
This vid would be great if you added a running clock for time elapsed/taken
You can read the whole method, necessary ingredients and time to make this in the description box above. He write it meticulously..
@@aneliaperdana9488 do you see a "time" written for when he puts it in the smoker and then the oven?
That would be cool! 10 days for brine, 8 hours for desalination, 12 hours for smoking etc
Day 3, etc, captions
Andy your videos are so great. I remember the first time i saw you. My naive and ignorant eyes were skeptical of you. But the more i watch the more ik you really know your craft. Keep it up man!
You've got to try an egg pastrami scramble, it's a staple Egyptian breakfast. Would love to see your twist on it though
Edit: check first reply for correction
That pastrami and this pastrami are totally different. Chef, you should make “bastirma” next, which is salt-cured/air-dried, kind of similar in taste to bresaola. I believe origins are Armenian.
@@tamerabouzeid6279 i did think it looked different. Thanks for pointing that out
I'll tell you what I want you to make with that: a long distance delivery. Holy moly that looks amazing!
You can only make a classic Reuben
Reuben is corned beef.
@@sarahdavis3805 a classic reuben is but for some reason most of the "reubens" seen in europe are with pastrami. Not sure why other than it basically just seen as the new york sandwich so make it more new york
I really appreciate that you didn't try and do excessively rhythmic cuts or anything else to make the video ✨s t y l i z e d✨ and instead just did something punctual. 👍
Pastrami, kimchi and cheese toastie!
Guys like you make me wanna visit Australia, you seem like such a cool dude
My Jewish ancestors are smiling at you Andy. Great job
Your Jewish ancestors took a Romanian food and made it famous in US.
@@EUTalks basically
You misspelled "Polish".
@@waraabebidaarleh3165 I misspelled Ghana too. The origin is Romania though, pastramă. But just like most other foods, it might be in both countries. And us, being from friend countries, should not argue over it.
wtf
I love pastrami. I remember back in ‘80, there was a korean mom & pop restaurant on Hollywood Blvd., btwn Western St. & Garfield Pl. They made screaming pastrami sandwich combos with fries 🍟 better than McDonald’s✋🏽
Stopping after the brine step gets you a delicious corned beef too
Different cut of meat. Corned beef is brisket. Pastrami is Navel.
@@seanwestervelt7503 First ingredient 7.5-8.8 lbs of brisket.
@@seanwestervelt7503 recipe has brisket as the cut, 3.5-4 kgs of it.
@@mxspokesThat’s not traditional pastrami then. Previous poster was right. The navel cut, which is the lower part of the plate primal, is located between the brisket and the flank. The difference being that the plate typically has fat marbled evenly through the meat, where brisket has layers of fat that can vary in mass.
If you made this with brisket, you’d have something very close to Montreal smoked meat, which is about halfway in between corned beef and pastrami.
Sauerkraut, pickles, mustard, and melted aged swiss cheese on a nice toasted bread served hot. Thats my fav way to eat it.
I'd Like to see how u send it to me in Germany 😂
Sie wollen ganz viel
The Reuben sandwich is a gift from God and a sign of His favor for New York City.
Sandwich: dille pickles, own made mayonaise, gruyere cheese, slices of the pastrami
I’m from Utah so pastrami is a staple here and it’s so good
no wonder I love pastrami. the work and love that goes into making it is worth paying every penny you pay for it!!
If you think about it, Pastrami is just smoked corned beef
Or just a cured brisket
I just buy corned beef from Woolworths and make do. Gotta make sure you soak it in fresh water well to get the brine out though
Corned beef is usually made from a topside cut. Proper pastrami is made from brisket. Worlds apart
@@jarrodwalker4636 not worlds. A meter or two apart.
The Romanians are gonna love you for this, big up the chef
Day 59 for asking turon and halo-halo on the side 🇵🇭
as a jew born in chicago i must say Andrew, I am quite proud of your accuracy here. This is explicitly how my grandmother made it. you genuinely didnt deviate a speck from the recipe she swore by. now what i want you to do is chip it. set a deli slicer so thin it shreds it. do the whole thing. then make us army creamed beef from world war two. you will melt peoples brains LMAO
Reuben sandwiches
When i was a little girl, my mama used to take me to this deli all the time. Their specialty was pastrami sandwiches and fried potato cakes. The sandwich would have this mayo and spicy brown mustard with a dash of honey sauce, with pickles, and gouda on grilled potato bread..my mama would get rye bread. With the crispy potato cakes..omg best sandwich I've had to this day. Mr. Schlossman was the owner and made the sandwiches himself for 35 yrs until he couldn't anymore. Sometimes the small mom and pop restaurants are so much better than the bigger chains. ❤
Nice story, thanks for sharing.
I'm gonna go ahead and assume that was back when America was Great... when Schlossman was still making his own sandwiches, with pride.
@hxhdfjifzirstc894 Yep! It's true what they say. U don't know how good something is until it's gone. Now that our country is literally in shambles, I realized how much I took for granted.
A mailed package to my address.
I never realised how much effort goes into some food.
It already looks 😍 I'll eat it just the way it was and I wouldn't even hurt my feelings
Don’t know why others don’t finish their meat in the oven.
Once you wrap meat up. It no longer takes smoke. It’s just heat that finishes the meat.
Quicker and easier to control.
Great video
Never fails to make us hungry, chef 🥲😭
Not once in my wildest dreams would I be saying the best cook I've ever seen is Australian and honestly it's not even close
pastrami and swiss on rye with dijon mustard. the absolute best sandwich
Brilliant Andy, ive been waiting for this
mouth watering stuff as ever mate. Keep up the good work.
I need a man like this in my life. Not as a lover but as a friend where I can hang out 😂
Professional chef. Cooks for people all day as a job and still asks his wife "what do you wanna eat?" He's way more accommodating then I ever could be. If that was my situation I'd say "you're eating whatever you go cook for yourself."
Oh man it makes absolute banger sandwiches. My favorite of all time.
Goat channel for the people who know about being a chefo
I LOVE pastrami! Make a big ol sanga! Much love from Texas!
Sure love Reuben sammiches Andy! Especially with smoked pastrami or corned beef 😋
I would LOVE to see you make.......Me not HUNGRY anymore! The Pastrami looks amazing.
That my friends, is known as a faf!
Thank god there’s people like you doing it for me 😊
A classic Reuben, sounds amazing right now.
Can watch this dude all day!! Smooth stuff
Says it is not difficult to make, then proceeds to do difficult things. You're a G, Andy lol.
I love how you made a barrier between the food and aluminum foil. Must peope dont know or dont care that the salt and acid makes the aluminum dissolve into the food.
THANK YOU FOR PEELING THE GARLIC. I see so many videos of chefs making stock and marinades and all sorts and they throw half heads of garlic in with the filthy root ends still attached! Drives me nuts!
A Reuben?? Is that made w Pastrami ?
Two things my Mom used to make that were GLORIOUS -- now, she's 93, still with us, but unable to remember all of those things :(
Things a home cook could still accomplish/ingredient-wise, equipment-wise?
Healthy, gourmet, California style (where I was raised). THANK YOU CHEF.
1. A really, really good CHILI.
2. A really, really good lasagne.
You just made the world a happier place mission completed 👍👍
Texan here just wanted to give you a tip pastrami is a form of brisket so when you smoke it put it fat side up with the flat towards your fire box.
That plate probably tastes so good
Definitely a classic pastrami dip
Just a damn sandwich. That was alot. I love pastrami. Look at all that effort. That meat is delicious. Some bread rye or pumpernickel or swirl a little juice and place on bread. Lightly toasted depending on the thickness of the bread.🎉 Party
Churrasco from Puerto Rico 🇵🇷!!!!!!❤❤❤❤
Respect for having a real smoker and not some electric nonsense.
Please go to Puerto Rico. Pernil, Pasteles, pastelillos, Pinchos, Alcapurillas, etc. It just goes on. Delicious, you would love the place, people and food!
There's a BBQ joint near me that makes pastrami using brisket. They don't steam it at the end, just pit smoke it the whole way through. They only have the pastrami on one day a week, since it takes so long to make (~1 week to brine and ~32 hours smoking)
I appreciate letting the work speak. We'll done
Wonderful! Thanks for this nice video. I would make a nice omelette with it!
It is called Pastırma in Türkiye. Literally means pressed, since we pressed the spices on the top of the meat. It is the one of the most traditional foods in Kayseri. And yes, wonderful with eggs!
Uau ! Amazing Andy, make with risoto or something for Sunday lunch!
I do wish pastrami was more popular in Australia. You rarely find it done well anywhere - unless you do it yourself or have an inside guy.
Strangely enough, the pastrami that Subway did for a limited time was actually halfway decent.
"It's not difficult to make" - shows an intricate multi-step process of making it.
The most amazing pastrami sandwich please, Chef!!
I love that you use all the tools at your disposal, but it would be nice if you saved one of them to show us how to make it without a smoker/grill
I’d love to see you make a massive over the top Italian sandwich.
Damn nothing beats a hot pastrami sandwich with pickles
That looks so good
Pastrami, havarti cheese, horseradish cream and cress. On doorstopper cut fresh white Vienna buttered with nicely salted butter. Oh God I want one right now.
I'd love to see you make a pastrami burger on a pretzel bun trust me its fire 🔥🔥🔥
Gosh that’s mouth watering to look at
A Reuben and a Cuban. Good pastrami makes any sandwich better.
i love pastrami, a full video of how to make it, please... 🙏