Subj : 1/14 Nat Pastrami Day 3
To   : All
From : Dave Drum
Date : Wed Jan 12 2022 20:53:00

January 14 - National Hot Pastrami Sandwich Day

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Easy Homemade Pastrami
 Categories: Beef, Herbs, Rubs, Chilies
      Yield: 4 Pounds
 
      2 cl Garlic; crushed
    1/2 c  Oil
    1/4 c  Coarse ground fresh pepper
      2 tb Smoked paprika
      2 ts Ground coriander
      1 ts Dry mustard
    1/2 ts Ground white pepper
    1/2 ts Cayenne pepper
      4 lb Corned beef brisket
 
  Mix garlic and oil in a small bowl.
  
  Set aside for 1 hour.
  
  Set oven @ 225ºF/110ºC.
  
  Combine black pepper, paprika, coriander, dry mustard,
  white pepper, and cayenne pepper in a large bowl. Set
  aside.
  
  Cover a baking sheet with a large sheet of heavy-duty
  aluminum foil. Coat aluminum foil with prepared garlic
  oil. Lay corned beef brisket on foil and brush with
  remaining garlic oil.
  
  Cover all sides of corned beef brisket completely with
  pepper mixture, reserving 1 to 2 tablespoons.
  
  With fat side of corned beef brisket up, wrap in the
  sheet of aluminum foil. Place wrapped corned beef on
  another sheet of aluminum foil with the seam and fat
  side down. Place double-wrapped corned beef on a third
  sheet of aluminum foil (seam down), and wrap again.
  
  Bake for 6 hours.
  
  Remove pastrami from the oven and let cool to room
  temperature, about 3 hours.
  
  With pastrami still wrapped in aluminum foil, place in
  a freezer bag or other plastic bag and refrigerate for
  8 to 10 hours.
  
  Preheat the oven's broiler and set the oven rack about
  6" from the heat source.
  
  Line a baking sheet with aluminum foil.
  
  Remove pastrami from refrigerator, unwrap, and place
  on the prepared baking sheet. Sprinkle top with 1 to 2
  tb of remaining pepper mixture.
  
  Place pastrami in the oven, 6" to 8" below broiler heat.
  Broil briefly to brown surface, about 3 to 4 minutes.
  Remove pastrami from the oven and slice thinly, about
  1/8" slices.
  
  Heat a large skillet over low heat.
  
  Heat pastrami slices in the skillet with a few drops
  of water until fat begins to turn from white to
  translucent, about 5 minutes.
  
  From: http://allrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Calzones are just Italian burritos
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