Every year around St. Patrick's Day corned beef briskets go on sale. Corned beef and cabbage is a big Irish-American tradition in the U.S., after all. While I enjoy a good pot of corned beef and cabbage, every once in a while I want some delicious pastrami and it's really hard to beat home made.
Pastrami, a Romanian discovery, is traditionally made from beef naval that is brined before being seasoned and smoked. But, brining beef is a time consuming process. That's where the corned beef comes in. Corned beef is already brined and ready to be turned into delicious pastrami. Because corned beef is brisket rather than beef naval meat from which pastrami is traditionally made, and because I usually make pastrami around St. Patrick's Day when I can get corned beef at a good price, I call this version "Irish" pastrami. The hard work brining the meat has already been done. Here is what you will need to make this delicious treat.
1 Corned beef brisket
3 TBS coarsely ground black pepper
1 TBS granulated garlic
1 TBS ground coriander
1 TBS Smoked Paprika
A smoker/grill setup for indirect heat at 350 degrees F
1 Golf ball sized chunk of white oak (or other mild smoking wood)
|Soaked Corned Brisket|
|Pastrami on the Smoker|
|Pastrami in the Smoker|
|Wrap with a double layer of foil|
The next day, it was time to enjoy the delicious, tender pastrami. Slice it thin against the grain of the meat (very important). Serve it anyway you like. Some like to slice it thin and steam it until it's hot and serve on rye bread with some spicy mustard. Some like to eat it cold. Either way, it's delicious.
By the way, the red color of the meat is caused by the brining process. The meat is very well done since it reached 195 degrees F, so it's not rare at all. It's just a nice red, corned beef / pastrami color.