Pastrami

[Gerry Curry]

So I followed the recipe from Ruhlman's Charcuterie book. The Brisket was brined in the fridge for 3 days. I then smoked it at 200° to an internal temp. of 150°. It took about 4 hours. I then let it cool and put it in the fridge. It was a 5kg brisket so I then divided it into 3 portions and froze 2. Last night, following the recipe, I put a rack in a covered roasting pan and put 4cm of water in the bottom of the pan. I brought the water to a boil on the cooktop, put the meat in, covered and put it in a 275° oven for 3 hours. 

The recipe states to leave in until fork tender. It wasn't. It was very flavourful, but tough as a boot!

Questions: 

Was 275° too low? I didn't see any steam.

Was 3 hours too short?

Can it be saved if I put it back into the steam?

All answers gratefully received.

Gerry

[Kurt Lucas]

At 275 degrees, I doubt you’ll get steam. I would have cranked the oven up to 375. When cooking things like rice pilaf in the oven, you need at least 350 or so just to maintain a simmer. The same should apply to the pastrami.

 

For the next chunk, try a stove top steam in a large pot with a rack an inch or two above the bottom. I think you’ll have better results.

 

Kurt

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[willard syrup]

The few times I've made pastrami I smoked it for a couple hours wrapped in foil and cooked it till it was about 195 degrees,. Only used the steam for reheating to avoid jdrying it out.

Sent from my iPad

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