“Unveiling ‘Cheater Pastrami’: A Delectable Twist on the Classic Deli Favorite. Discover the tantalizing blend of flavors and unconventional preparation techniques that make this pastrami a true standout. Indulge in a unique culinary experience that challenges tradition while delivering an irresistible taste sensation.”

CHEATER PASTRAMI FROM A CORNED BEEF BRISKET

CHEATER PASTRAMI FROM A CORNED BEEF BRISKET

A few years ago, I made homemade pastrami by corning a beef brisket and then smoking it. However, this method was quite time-consuming. So, I decided to explore a cheater pastrami recipe that I had read about. This involved simply putting a dry rub on a store-bought corned beef brisket and then smoking it. Surprisingly, this shortcut resulted in some really tasty pastrami!

During St. Patrick’s Day, you can often find great deals on corned beef. Even though it wasn’t close to the holiday, I managed to pick up a corned beef “point” brisket from Costco. To reduce the saltiness of the corned beef, I soaked it overnight in water before making the pastrami.

I discarded the small spice packet that usually comes with the corned beef and instead made a simple pastrami dry rub using coriander seed and black pepper. After setting up my smoker for high heat with apple wood, I smoked the corned beef for about 2 hours until it reached an internal temperature of 170-180 degrees.

To achieve authentic steaming like real NY deli-style pastrami, I transferred the smoked corned beef to a large pot with a steamer basket and added water at the bottom. After about 30 minutes of steaming, the corned beef reached 200 degrees and became incredibly tender.

Before slicing, I let the pastrami rest for about 30 minutes. Although I used the brisket point for this recipe, I realized that using brisket flat corned beef would have cooked more evenly and been easier to slice. Nonetheless, this cheater pastrami was extremely delicious and I will definitely make it again when I’m craving a pastrami sandwich.

CHEATER PASTRAMI –EASY HOMEMADE PASTRAMI RECIPE

A few years ago, I made homemade pastrami from scratch, which involved corning a beef brisket and then smoking it. However, I wanted to try a quicker method using a store-bought corned beef brisket and a simple dry rub. This “cheater” pastrami recipe turned out to be surprisingly delicious.

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To start, I recommend soaking the corned beef overnight in water to remove some of the excess saltiness. Corned beef is known for its high salt content, so this step helps improve the flavor of the final pastrami.

Next, discard the small spice packet that comes with the corned beef and make your own simple pastrami dry rub. I used coriander seed and black pepper in a 50/50 ratio, grinding the coriander seed for added fragrance.

For smoking, set up your smoker at a temperature of 275-300 degrees Fahrenheit using apple wood for added flavor. Smoke the corned beef for about 2 hours until it reaches an internal temperature of 170-180 degrees.

Once smoked, it’s time to steam the corned beef to achieve that authentic New York deli-style pastrami texture. Use a large pot with a steamer basket placed at the bottom and add about half an inch of water. Steam the smoked corned beef for approximately 30 minutes until it reaches an internal temperature of 200 degrees.

After allowing the pastrami to rest for around 30 minutes, it’s ready to be sliced and enjoyed. While I used a brisket point for this recipe, I recommend using a brisket flat as it cooks more evenly and makes slicing easier.

This cheater pastrami recipe is perfect for those craving a delicious homemade pastrami sandwich. It’s a quicker alternative to the traditional method and yields fantastic results. Try it out and enjoy!

HOW TO MAKE “CHEATER” PASTRAMI

To make “cheater” pastrami, start by soaking the corned beef brisket in water overnight to remove some of the salt. This will help improve the flavor of the pastrami. Next, create a simple dry rub by blending coriander seed and black pepper together. Rub this mixture all over the rinsed corned beef.

Set up your smoker for higher heat, around 275-300 degrees Fahrenheit, using apple wood for added flavor. Smoke the corned beef for about 2 hours or until it reaches an internal temperature of 170-180 degrees.

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After smoking, transfer the corned beef to a large pot with a steamer basket in the bottom. Add about 1/2 inch of water and steam for approximately 30 minutes or until the internal temperature reaches 200 degrees. This steaming process helps to tenderize the pastrami.

Allow the pastrami to rest for about 30 minutes before slicing. While traditionally made with brisket flat corned beef, you can also use brisket point for a slightly different texture. Serve your homemade cheater pastrami on sandwiches or enjoy it on its own!

Cheater Pastrami From A Corned Beef Brisket Recipe

A few years ago, I discovered a shortcut to making homemade pastrami using a store-bought corned beef brisket. This “cheater” method still yields delicious results without the extensive time and effort required for the traditional process.

To start, I recommend soaking the corned beef brisket in water overnight to remove some of the excess saltiness. Corned beef can be quite salty, so this step helps improve the overall flavor of the pastrami.

Next, discard the small spice packet that usually comes with the corned beef. Instead, create a simple dry rub by combining cracked coriander seeds and black pepper in a 50/50 ratio. This mixture adds fragrant and flavorful elements to your pastrami.

Now it’s time to smoke the corned beef. Set up your smoker for higher heat, around 275-300 degrees Fahrenheit, using apple wood for added smokiness. Smoke the corned beef until it reaches an internal temperature of about 170-180 degrees.

Once smoked, transfer the corned beef to a large pot with a steamer basket at the bottom. Add about half an inch of water and steam for approximately 30 minutes until the internal temperature reaches 200 degrees. Steaming creates that authentic deli-style tenderness in your pastrami.

After steaming, let the pastrami rest for about 30 minutes before slicing. While I found that using a brisket flat corned beef produces more even cooking and easier slicing, any cut will still result in tasty pastrami.

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This cheater pastrami recipe is perfect for those craving a delicious pastrami sandwich without all the prep work involved in making it from scratch. Enjoy!

Ingredients

– Corned beef brisket (preferably the brisket flat)

– Water, for soaking

– 2 tablespoons coriander seed

– Black pepper, to taste

Instructions

1. The night before making the pastrami, open the package of corned beef and place it in a casserole dish or zip-top bag. Completely submerge the corned beef in water to help remove some of the salt. Let it soak overnight to significantly improve the flavor of your pastrami.

2. Discard the small spice packet that usually comes with the corned beef. Instead, make a simple pastrami dry rub by combining a few tablespoons of coriander seed and cracking them open in a small food processor. Mix this with an equal amount of black pepper.

3. Preheat your smoker to 275-300 degrees Fahrenheit using apple wood for smoking. Place the corned beef on the smoker and smoke it for about 2 hours or until it reaches an internal temperature of 170-180 degrees.

4. After smoking, transfer the corned beef to a large pot with a steamer basket placed at the bottom. Add about ½ inch of water to the pot and turn the heat on high. Steam the smoked corned beef for approximately 30 minutes or until it reaches an internal temperature of 200 degrees.

5. Allow the pastrami to rest for about 30 minutes before slicing. Keep in mind that using a brisket flat corned beef instead of brisket point may result in more even cooking and easier slicing.

6. Enjoy your homemade cheater pastrami! Feel free to use leftover corned beef from St. Patrick’s Day sales or stock up on discounted corned beef and freeze them for future use.

In conclusion, the recent revelation of counterfeit pastrami, or “cheater pastrami,” serves as a reminder of the importance of food authenticity. Consumers should remain vigilant and scrutinize their food sources to ensure they are receiving genuine products. This incident highlights the need for stricter regulations and transparency within the food industry to protect consumers from deceptive practices.

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