tag:blogger.com,1999:blog-7173052990851751381.post8515194553247569116..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: How to Turn Corned Beef into Pastrami – Abra-ca-deli!Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger64125tag:blogger.com,1999:blog-7173052990851751381.post-26325318077982510342018-07-05T02:28:22.018-04:002018-07-05T02:28:22.018-04:00G'day Chef John, I have been making your pastr...G'day Chef John, I have been making your pastrami recipe since Jan 2009! It has been a great way to make a wonderful flavoured corned beef out of what I always considered a bland meal. The corned beef sold here is always made of silverside, which as noted comes out dryer, but then, we were expected to boil the taste out of it! and serve it with cabbage! I progressed to making Montreal smoked meat after I found there were some butchers finally selling whole briskets here! Thanks for giving me the start and confidence to try and make any recipe and even have a go at making some of my own. Cheers!Ben Wilkathttps://www.blogger.com/profile/02611936167061694120noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-53982091422744766412018-03-28T20:09:07.587-04:002018-03-28T20:09:07.587-04:00after viewing your Pastrami'd Lamb video, I wo...after viewing your Pastrami'd Lamb video, I wonder if using the scoring technique and letting the rub marinate overnight would improve this already awesome recipe.. I might have to give it a shot.grumbleghoulhttps://www.blogger.com/profile/12039298263529538276noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-9418991437031080312018-03-07T07:59:19.456-05:002018-03-07T07:59:19.456-05:00sorry not that good too much pepper
sorry not that good too much pepper<br />timhttps://www.blogger.com/profile/00941157839282107833noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-62777808021668778992017-06-08T06:16:19.339-04:002017-06-08T06:16:19.339-04:00CAn i add brown sugar to the pastrami rubCAn i add brown sugar to the pastrami rublive5https://www.blogger.com/profile/11497865206000347351noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-69210583528675934132016-11-23T14:39:53.657-05:002016-11-23T14:39:53.657-05:00Chef John, the recipe here calls for 2 tbsp of gro...Chef John, the recipe here calls for 2 tbsp of ground coriander, but when I click the link to view the complete recipe, it takes me to allrecipes website which calls for only 2 tsp of ground coriander. Which one is the correct amount please? Thank you!Burberryhttps://www.blogger.com/profile/15868596359180843301noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-76912772567091267322016-04-09T10:19:43.544-04:002016-04-09T10:19:43.544-04:00I don't have corned beef where I live, can I u...I don't have corned beef where I live, can I use regular salt instead of kosher salt during the brine process, thanks in advance.Anonymoushttps://www.blogger.com/profile/12740042425745468054noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-53625298292994467042016-04-01T22:11:11.934-04:002016-04-01T22:11:11.934-04:00What is the purpose of cooking it on low heat for ... What is the purpose of cooking it on low heat for so long? I have a huge pressure cooker that I would like to use to reduce cooking time to +/- 1 hour at 15lb pressure. I would still wrap in foil and prop it up so it doesn't touch any liquid in the cooker. JadeBlueKiwihttps://www.blogger.com/profile/05903822129680351115noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-275200461951829792016-03-27T17:31:11.468-04:002016-03-27T17:31:11.468-04:00I got a ready to use brisket, but it's 2 pound...I got a ready to use brisket, but it's 2 pounds, how long should I leave that in the oven? ^ hours still?<br /><br />Thanks!Anonymoushttps://www.blogger.com/profile/06149609641317146886noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-85512494527494602812015-10-07T11:37:13.698-04:002015-10-07T11:37:13.698-04:00I am going to try this on a cured pork belly to tr...I am going to try this on a cured pork belly to try and make pastrami bacon. I am brining a 5lb pork belly right now in salt, sugar and pepper for rub and hot smoke it much like a brisket. Should be good.Willhttps://www.blogger.com/profile/07322918304514147736noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-24737071298487125472014-07-16T18:36:22.967-04:002014-07-16T18:36:22.967-04:00No salt?No salt?El Hermano del Hombre Hombrehttps://www.blogger.com/profile/06151996844928266557noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-56277686475105162022014-05-08T19:55:22.106-04:002014-05-08T19:55:22.106-04:00Ok, so I have little experience with Pastrami (apa...Ok, so I have little experience with Pastrami (apart from a brief stay in the USA about 15 years ago), and I'm sure the supermarket stuff we get here in New Zealand would make the average American cringe, but as I live on a farm and have an abundance of home-grown corned beef (not a fan) in my freezer, I thought I would give this a go…<br />AMAZING. <br />Not at all sure that it tastes as it should, but whatever; it tastes crazy-good! The heifer that is currently in the freezer was a prime animal, with a very stress free life, not sure if that has helped - but lordy, it is sooo tender, I have had to slice it with the grain just to give it some substance and not just melt like marshmallow! <br />So thanks, Chef John! My childhood dislike of corned beef has maybe just turned into an adults (only!) love for the stuff.<br />AMEN!Hattie1https://www.blogger.com/profile/01497268070412727566noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-83026436455380955682014-03-30T14:02:31.736-04:002014-03-30T14:02:31.736-04:00Hello Chef John,
Now, I've bought my piece of ...Hello Chef John,<br />Now, I've bought my piece of beef, the equivalent of the brisket, in France. I'll put it in the brine, two weeks I think, and then I'll continue your recipe. The only thing I want to know is about the bone. Shall I put it in the brine boned, or shall I remove the bone after cooking ?<br />Thank you<br />EtienneEtiennehttps://www.blogger.com/profile/12991477634823843434noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-66962117194031093462014-03-27T08:15:26.762-04:002014-03-27T08:15:26.762-04:00OK, thank you for answering. I've seen french ...OK, thank you for answering. I've seen french recipes where they use fresh beef (not brined). They put it in the brine 5 or 6 days. I think I'll do like this. After they cook it in a kind of marinade. Perhaps shall I cook it like you do.<br />SincerelyEtiennehttps://www.blogger.com/profile/12991477634823843434noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-20353873204276839412014-03-26T13:17:21.782-04:002014-03-26T13:17:21.782-04:00Yes, our "corned beef" is already a brin...Yes, our "corned beef" is already a brined brisket! Sorry, I can't give instructions on how to do at how. You need special salts, etc. Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-5894416351850415972014-03-26T05:31:27.139-04:002014-03-26T05:31:27.139-04:00Hello chef John,
I don't see any salt in the r...Hello chef John,<br />I don't see any salt in the recipe, is the brisket in brine ? If so, what shall I have to do before coating whith the spices ?<br />I'm in France, the beef is'nt cut lik in the US. Do you know what should be the closest name in France ?<br />Thank you<br />Sincerely<br />Etiennehttps://www.blogger.com/profile/12991477634823843434noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-67841106050469092742014-03-23T17:50:27.520-04:002014-03-23T17:50:27.520-04:00Chef John, you did it again. Used the smoker at ...Chef John, you did it again. Used the smoker at 230 degrees. Who would have expected fantastic pastrami here in Wild Wonderful WV. Katz's watch out. wvcapthttps://www.blogger.com/profile/07215738501474275290noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-92222729667638880192014-03-21T18:39:55.882-04:002014-03-21T18:39:55.882-04:00Probably, but I've never used one!Probably, but I've never used one! Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-42527894490336763262014-03-21T16:04:48.449-04:002014-03-21T16:04:48.449-04:00Hi Chef John, I have been enjoying your recipes f...Hi Chef John, I have been enjoying your recipes for years. Looking forward to trying this one. Can I use my electric smoker set for 250 degrees and hickory chips.wvcapthttps://www.blogger.com/profile/07215738501474275290noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-20434561321271739352013-11-14T18:58:05.919-05:002013-11-14T18:58:05.919-05:00Sure, but it will be more like roast beef than pas...Sure, but it will be more like roast beef than pastrami/corned beef. Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-11438528747468594032013-11-14T15:50:05.489-05:002013-11-14T15:50:05.489-05:00Chef,
Can I use an "unbrined" or "...Chef,<br /><br />Can I use an "unbrined" or "fresh/raw" brisket?<br /><br />I really enjoy your blog.<br /><br />Greg <br />Toronto<br />GlabbeTOhttps://www.blogger.com/profile/13747198509922318054noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-39020803663838018792013-04-27T11:58:28.857-04:002013-04-27T11:58:28.857-04:00Hi Chef, John.
I assume the corned beef brisket is...Hi Chef, John.<br />I assume the corned beef brisket is the store bought in a bag with the "spice packet"? Do I rinse and pat dry the brisket and substitute the "spice packet" for your "rub recipe"? <br />Thank you!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-74450287781713209032013-04-07T22:10:36.946-04:002013-04-07T22:10:36.946-04:00I think it was Orowheat, but i don't remember!...I think it was Orowheat, but i don't remember! Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-73810084721469225952013-04-07T17:24:29.644-04:002013-04-07T17:24:29.644-04:00Chef John, can you please tell me the brand of tha...Chef John, can you please tell me the brand of that beautiful rye bread? I can't seem to find a nice fluffy soft rye loaf like the one in your video.DrChuckhttps://www.blogger.com/profile/09996421952706104549noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-21600566885466126972013-03-17T22:47:49.901-04:002013-03-17T22:47:49.901-04:00Hello, I want to use this recipe, but I have a big...Hello, I want to use this recipe, but I have a big family, can Chef John or anyone tell me how long and under what temperature I should use to cook this home made pastrami for 9.5 pounds of Corned Beef, thank you very muchVShttps://www.blogger.com/profile/03374342286299688988noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-5559930155754299012013-02-06T01:29:35.199-05:002013-02-06T01:29:35.199-05:00Thank You Chef John!!
In San Antonio, Tx and not ...Thank You Chef John!!<br /><br />In San Antonio, Tx and not easy to find a place to pick up a good Pastrami sandwich. Made this for Superbowl and was a Huge hit. 4lbs disappeared faster than the Beer.<br />Thanks Again Sir.<br /><br />Chris Thompsonsizzleradiohttps://www.blogger.com/profile/14228026817915032231noreply@blogger.com