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Corned Beef – Sous Vide Edition

I used a vacuum sealing bag to corn the brisket.  Morton’s Tender Quick plus various spices made up a dry rub that was spread on both sides before sealing.  I gave it a week before removing the meat, rinsing the excess salt off, and resealing in another bag.I was shooting for 10 hours at 180 degrees per a recommendation by  J. Kenji López-Alt at The Food Lab.  He does a lot of good work over there and I highly recommend the site.  Alas, the bag appeared to be failing in that very hot water bath after a few hours so I pulled it out, cut it in two, and resealed for another go at a reduced temp.  I let it go overnight at 155 degrees, and fared much better.This is one of the halves after a day in the fridge to firm it up for slicing.  I think the other half will go to the freezer in the same bag it cooked in.I need a recipe for thousand island dressing – that’s the only thing on the plate I didn’t make, bake, ferment, or pickle.

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Sammich Pr0n – Pastrami Reuben

20161213_163610-1600x1200Here’s a nice reuben sammich on rye that was made in our bread machine.  It’s a fairly simple recipe that works very well every time for us.  I experimented a little by adding a tablespoon of molasses to this batch.  I can’t say I noticed much of a difference.

Got Reuben?

20161002_114618I picked up some corned beef while at the market getting those whole chickens to smoke.  We haven’t had fresh pastrami for a while and it seemed a waste to roll out the smoker just for the poultry.  I left it going after removing the chicken and replaced them with the corned beef I had rolled in a pastrami rub.  The pastrami seasoning is just my basic rub but with extra coriander, ground black pepper, and juniper berries.  The juniper berries are optional but I think they work well.20161002_115507This one is sliced with the grain, exactly wrong!  Slice across the grain!  I salvage these slices by the expedient method of chopping them up.20161002_121353I like to pile the pastrami on a skillet and top with Swiss cheese and sauerkraut, add some sauerkraut juice to the pan and simmer it with a cover to melt the cheese.20161002_121457Scoop the hot pastrami onto a lightly toasted piece of rye bread and squeeze on thousand island dressing, serve with a pickle.

Pumpernickel Pr0n – Reuben

DSC_9322 (1600x1060)Now and again the Kroger deli has pumpernickel rounds set out for sale.  They are the best thing ever to hollow out and fill with a nice dill dip.  Cube the bread you dug out and provide toothpicks so guests can dip the cut pieces.  This time I sliced the round loaf and froze it so I could thaw a few slices at a time because I have a lot of corned beef coming ready.  This sammy is made with a corned brisket that spent about 18 days in the brine, I have a whole top round brining right now, too.  I think it’s a 12 pounder – Kroger had them on sale and I couldn’t resist.  The last time I did a big cut it spent 30 days in the basement fridge and the middle was not quite as pink as I wanted to see it.  The current hunk was injected with the brining solution so I think it’ll be OK when I take it out in a week or two.

Sammich Pr0n – Corned Beef Reuben

DSC_8497 (1600x1060)This is from that beef that spent 30 days in the brine.  I vacuum sealed and froze it in one pound portions.  Have I done a gadget post on that thing?  Guess not, per our search engine.  I’ll do one soon.

Sammich Pr0n – Reubens

DSC_8202 (1600x1060)Did I mention my new meat slicer?