Just made this! Absolutely validates Chef John’s claim that this technique will beat any supermarket offering. I was able to slice it thick and it was still tender as well as flavorful. I didn’t have grape seed oil on hand, so I substituted avocado oil instead, otherwise I followed the instructions to the letter. My picky grandchildren loved it as well. Thank you for a recipe that I will continue to use often...
I love your American food videos, the translating into UK terminology adds to the entertainment, A Skillet, a broiler and even your corned beef have different names or are something totally different here in the UK non the less the recipes are ace!
Ok Chef John, I just made this, I cooked it at 225 for 6 hrs. let it cool down and put it in the Fridge. Going to dust it with more rub and finish it off under the broiler. Hope it comes out as good as yours. (8 hours later) My pastrami came out great. warmed it on a flat on BBQ grill, but maybe next time a little less pepper. it was incredibly tender and succulent.
You may want to consider putting a couple of slices of Swiss Cheese with the Dark Rye Bread & a Kosher Garlic Dill Pickle. Give it a try. Great recipe!
This seems like the easiest method yet. I usually buy 2 cornbeefs St Patricks day. One reg.+ one to make pastrami.Can't wait to try this out. Thankyou for speedy advice!
There is beauty in every language spoken well, especially through tongue and cheek.. Listening to you sir is also feasting colloquially.. You digest words as would an artist stroking pepper lemon in their palette, is the same way, I see through my palates.. "No matter how boardeline or inappropriate it may feel", the moment when the Fatside went up, I was having a party...
Looks like a great recipe. Down in the south where a hot kitchen is only welcoming in winter, Instant pot pastrami is our go to recipe. Basically the same spice rub. Used a tad of diluted stubbs liquid smoke & brown sugar for precook rub. Fat side up cook...Only takes 55 minutes! Let cool.rub in a tad of molasses then cover generously with spice rub. Wrap up and store in lower rack of fridge for at least 24 hrs ...3 days better. Unwrap set oven at 275' heat for 30-45 minutes fat side down. Remove let rest or slice. Great with horseradish mustard or mayo & horseradish & dill pickle! Cheers... Cheers
Oh, one other thing, i like pastrami on rye with mustard also, but one way i like it even better is on rye with room temperature irish butter instead of the mustard. If you can't get irish butter, just use a good unsalted butter, Wisconsin's is very good. Do not knock it if you haven't tried it because it is delicious. Spread the butter on both pieces of rye from edge to edge, trust me.
I slow smoke this on my grill when briskets go on sale. Its so good! my first year I made 1, the second I tweeked and gave samples, 4yrs in and I have orders coming in
I tried two methods of making pastrami. This way and the instant pot method/oven method. This recipe is definitely the way to go! Honestly, Chef John hasn’t failed me yet. 6 hours of that dry rub really getting into the meat and that low heat working hard to tenderize the meat over time, the long wait was definitely worth it. Is it Katz’s? No. But will it give Katz’s a run for its money? Also no. This is the best homemade pastrami though!
I made some reubens tonight following this recipe with bovarian sauerkraut (a little sugar, ground fennel, butter, and onion powder) cooked till browned. Imported swiss! on Jewish rye. OMG Best reuben I have ever made!
I put this in my Masterbilt smoker for 3 hours at 250, then into an oven on a rack and covered over water to steam for another 2 hours. Love the rub Chef, perfect flavor
This is the exact question was going to ask about. I will be using the smoker all weekend so I was thinking about doing the same process for 230 for six hours
@@pantryonlyrecipes smoke it for 1-2 hours, then wrap it with beef broth for another 1-2 hours to get that NYC steam effect, you will be much happier with the outcome. I have done 7 or 8 pastramis this way and it comes out much better and moister. The 3 hour smoke was a bit dry. Cook at 200 to 250 maximum, I am doing a video on this very soon🙏🏼👍🏼🇺🇸🍻
@@pantryonlyrecipes yes, wrap it tight like a brisket with about 6 ounces of broth or Campbells consume and finish cooking for an hour or 2, then let it rest and cool for an hour or 2, open the package and tent the top for another hour and the crust sticks. You will get some crumbling if you have a thick crust, but the coriander and pepper will hold to the meat
I found a huge brisket in the store around St Patricks that was labeled $4 for some reason among all the $15+ cuts. I didn't wanna do the regular corned beef so I smoked that puppy for 15hrs real low and yes it was amazing even compaired to the NYC delis. Dont be afraid to try this out it's awesome!
This video was down right cruel to watch since pastrami is one of my all time fav sandwich and it looked so GOOD! What's really stupid is I didn't even know pastrami came from corned beef, I never even thought about it. Thanks for educating me!
When I was a teenager, my Dad introduced me to a local "Sub Sandwich" shop in town. The sandwich I fell in love with was their Hot Pastrami Sub. They had this relish that they used that my Mother talked them out of the recipe for. It was called "Lindbergh Relish", which was cabbage, carrots, onions, and spices (rather than a pickle-based relish). Kinda sounds weird. Does NOT work on hamburgers or hotdogs...but it is the PERFECT thing on hot pastrami!
I've got several corned beef briskets sitting in my freezer than I haovd no idea what to do with (tired of having it was cabbage). This is awesome! Can't wait to make it over the weekend.
Chef John, I just made this this week using a Montreal smoked meat style rub. It's not as good as Schwartz's but it's better than I can get here in Albany. Thanks.
I printed the recipe from the blog, finally found a print link, just one page with a little photo! Somebody commented they got a brisket and ended up with roast beef. Be sure to get a CORNED beef brisket. They usually come in heavy sealed plastic with juices, especially St. Paddy's Day, but often year round. They keep for quite awhile in the fridge. Do not freeze them.
I freeze them all the time. I get them on sell during St Patrick's week. Take them out of the wrapping, wash them off and vacuum seal them. They have turned out great year round.
omg. hello. how did it take me so long to find you. OH man. you are very quickly going to become one of my favorite you tubers. awesome laid back home cooking by a very interesting and charismatic confident cook! yay!
Chief John; You are da bomb! So wonderful to see you making the food the star of your presentations So many love to perform for their presentations. I love the way you voice over your presentation, you make your food talk, so easy to follow and so entertaining I will be a constant follower and lover your recipes
3:30 - "Now, you can eat this cold, but that would make you insane" - This made me laugh. I am wrestling if the fact someone would eat cold pastrami would categorize them as insane, or if the actual act of eating cold pastrami would turn you insane.
I'm serving Rueben sandwiches tonight for dinner using but corned beef. Next time I'll try converting a corned beef into pastrami using your method it looks good!
I'm a expat living in India. I haven't had pastrami since a visit to Dallas in June 2016.i would have helped you finish off your largese and washed the dishes and took out the trash. Keeping it"real real ""🙂
This is awesome. I haven't been able to get any pastrami from my local grocery store since the pandemic. They do have corned beef brisket though. I'm definitely going try this! Thank you so much!
Take it to the next level and steam the next day until it falls apart. Use to do that in my deli it will melt in your mouth. Quick recipe use to take me a week to make it with the marination process.
I’m going to try this Sous-vide this weekend. I’ve done corned beef that way before and it was awesome so it can only get better! (I did 135f for 50 hours for the corned beef)
I've made this pastrami and it really was delicious....I made my own coleslaw (you tube) and added a half-hour pickle...Try steaming the pastrami in a colander in a pot of boiling water.....ooohhhh YUMMY.......
raedwulf61 The actual effort is fairly small and takes little time. Granted, oven and refrigerator time is about 30 hours, but you don't have to watch it.
To follow the method used by Katz's Deli in NY, it will take you a minimum of two days longer than this. And requires a smoker and a steamer. Everything is relative. If you start from a fresh brisket, it takes a minimum of nine days. But this method would take seven, because the other five days is spent corning the beef.
I make mine from scratch all the time. Involves making a brine with all the seasonings and Prague powder, brining a whole brisket for 8-10 days, removing it, draining it and cleaning off the spice mix, seasoning it with mustard, coriander seed, and coarse black pepper, and then slow cooking it for around 8-12 hours (I've tried smoking it, it's just not my thing). While I'm sure Chef John's recipe is fine, when you make it from scratch by yourself, you'll really appreciate just how good home made pastrami can be (or you can go full corned beef seasoning), and you'll never buy another pre-packaged corned beef again.
I've never seen 'corned beef' that looks like that before (ie like steak). The only corned beef I know is the stuff that comes in tins. He says "Quick and easy" at the end, LOL, seriously?!
Xavier Mettle Supermarkets around NYC do carry cured raw corn beef. Easy to find around St Patricks day, and through out the year, but it's not something available always, like, hot dogs.
"Corned beef" simply means it has been brined in a mixture large grained rock salt ("corns"). Obviously this works as a preservative, hence it was canned and used as a troop ration during the great war. Most real delis and butchers carry it.
Anyway, that is really allot. Sometimes I feel guilty for baking something 30 minutes. But I really like your recipes! I've cooked some delicious dinners for people with your help
1337flight Smoked paprika does not magically turn a brisket into pastrami. I've commented here several times and NEVER does John reply. I see he doesn't reply to a lot of people. He should realize, if it weren't for contributors to his videos, his channel wouldn't be what it is. Pretty self centered and unappreciative if you ask me. 'Hey everyone watch my videos so I can make money and I won't reply to comments or answer questions, I'M CHEF JOHN!' SNOB
lolol ok He makes free videos we get to watch them for whatever reason we want and he makes $(or add block). If he thought we would stop watching because he doesn't reply he would reply. everybody and everything is based of of greed and self fulfillment... second i mean its well seasoned brisket that simulates the look and taste of pastrami... lets just call it pastrami or not i guess more accuracy in language is better but its also true that over specification of language makes it harder to communicate efficiently... take your pick i guess.......... also we are all snobs its just where we see the cut of of respectable......
Xelbiuj LOL! Are you in grade school? Who calls people a faggot anymore? And "I'm the stupid one"?? Grow up! Now I'm going to go make 'fake pastrami' out of tuna fish..........dumb ass
What internal temperature are you looking for when removing from the oven? Last time I made your recipe the internal temp was only 124 after 6 hours so I let it go 2 more hours to get to 155.
@@billywalik6411 That was in Boston, or more specifically, Brookline and in the late 80's. I won't remember who it was offering it though, and I doubt one would ever find it in Boston's North End. Yet, it's such a fond memory. 😃🍕😊
Well. It's quarantine but im going to the store to look for corned beef tomorrow. I need this. Going to figure out how to make saurkraut as well and I'll be set.
Corned beef is meant to be boiled in quite a bit of water which removes a lot of the salt from the brine that gets inside the slab. Try tasting the cooking liquid sometime and see how much salt comes out into the water. I can't imagine how salty this must taste! I think the raw corned beef is supposed to be soaked at least overnight in the frig to remove some of that salt.
Re Ja actually it's not salty at all if you rinse it when it comes out of the package. I cook corned beef regularly, and I've never boiled it or soaked it, but it is very tasty in a pressure cooker with only 2 cups of water for 90 minutes. Then use the liquid to cook your veg in, very, very tasty indeed
Chef John, I enjoy your channel. Very informative and entertaining. I've seen a number of videos on turning a regular corned beef into a pastrami and they all talk about rinsing and changing the water to get rid of the saltiness of the meat. Your thoughts?
Hi Chef John, I hope it isn't too critical that the fat side is up with seam down? I think I did it right but having second thoughts. Also, I didn't have as much spice left over as you did. My CB wss 4.25 kbs. Thanks for all the wonderful recipes.
Nice technique. The recipe says total time involved is 15 hours, 45 minutes. But adding them up it seems to be 17-19 hours, including the 8-10 hours in the fridge, after the 3 hours cooling down. I like how it's wrapped. There are other recipes that call for cooking the corned beef first, then doing the rub and wrap, then baking for another hour. I guess either is okay. I have a corned beef in my pressure cooker right now. Never knew how to use it to make pastrami. Thanks!
Thanks for this really enjoyed it. I have always wondered where Pastrami comes from I am off to the supermarket to get a cornbeef to try this one morning. 6 hours aaa wow. gonna try it anyway THANKS!!
Check out the recipe: www.allrecipes.com/Recipe/221900/Easy-Homemade-Pastrami/
I always wondered how Pastrami was made!! I'm not in NY anymore and now I can make it myself! Thank you!
Hey chef Should I smoke this in a pellet smoker instead of the oven method and willl it add a more authentic taste ?
Unfortunatelly it is very dificult to find ready-to-cook brined brisket in southern Italy. Any recipe to make that at home from scratch?
This link works! The link in blog has disappeared FYI
Thank you!
Just made this! Absolutely validates Chef John’s claim that this technique will beat any supermarket offering. I was able to slice it thick and it was still tender as well as flavorful. I didn’t have grape seed oil on hand, so I substituted avocado oil instead, otherwise I followed the instructions to the letter. My picky grandchildren loved it as well. Thank you for a recipe that I will continue to use often...
I made this yesterday, and just had it. This is hands down the most delicious thing I've ever made. Chef John. What a legend.
I love your American food videos, the translating into UK terminology adds to the entertainment, A Skillet, a broiler and even your corned beef have different names or are something totally different here in the UK non the less the recipes are ace!
Just finally finished the whole process. Crazy good. I sorted through a dozen recipes before I settled on this one. You never let me down.
The cornflakes I'm eating while watching this just ain't cutting it
You should eat cornedbeefflakes like me. They do NOT, however go well with milk.
Gewgulkan Suhckitt i read this in chef John's voice
Ok Chef John, I just made this, I cooked it at 225 for 6 hrs. let it cool down and put it in the Fridge. Going to dust it with more rub and finish it off under the broiler. Hope it comes out as good as yours. (8 hours later) My pastrami came out great. warmed it on a flat on BBQ grill, but maybe next time a little less pepper. it was incredibly tender and succulent.
You may want to consider putting a couple of slices of Swiss Cheese with the Dark Rye Bread & a Kosher Garlic Dill Pickle. Give it a try. Great recipe!
This seems like the easiest method yet. I usually buy 2 cornbeefs St Patricks day. One reg.+ one to make pastrami.Can't wait to try this out. Thankyou for speedy advice!
I don't care what they say... This is the best how to video on this subject! Love it!
- Ken in Hawaii 5/2017
Aloha Ken!
01:32 - "I want you to get all the sides, every nook and cranny, no matter how borderline inappropriate it may look or feel." Lols! John's hilarious.
There is beauty in every language spoken well, especially through tongue and cheek.. Listening to you sir is also feasting colloquially.. You digest words as would an artist stroking pepper lemon in their palette, is the same way, I see through my palates..
"No matter how boardeline or inappropriate it may feel", the moment when the Fatside went up, I was having a party...
Looks like a great recipe. Down in the south where a hot kitchen is only welcoming in winter, Instant pot pastrami is our go to recipe. Basically the same spice rub. Used a tad of diluted stubbs liquid smoke & brown sugar for precook rub. Fat side up cook...Only takes 55 minutes! Let cool.rub in a tad of molasses then cover generously with spice rub. Wrap up and store in lower rack of fridge for at least 24 hrs ...3 days better. Unwrap set oven at 275' heat for 30-45 minutes fat side down. Remove let rest or slice.
Great with horseradish mustard or mayo & horseradish & dill pickle!
Cheers...
Cheers
"I find the Pastrami to be the most sensual of all the salted, cured meats." --- Vivian, ("Seinfeld").
Oh, one other thing, i like pastrami on rye with mustard also, but one way i like it even better is on rye with room temperature irish butter instead of the mustard. If you can't get irish butter, just use a good unsalted butter, Wisconsin's is very good. Do not knock it if you haven't tried it because it is delicious. Spread the butter on both pieces of rye from edge to edge, trust me.
I slow smoke this on my grill when briskets go on sale. Its so good! my first year I made 1, the second I tweeked and gave samples, 4yrs in and I have orders coming in
I made my 1st pastrami on rye cooked with your recipe chef and it turned out great. Thanks for the great recipe.
I tried two methods of making pastrami. This way and the instant pot method/oven method. This recipe is definitely the way to go! Honestly, Chef John hasn’t failed me yet. 6 hours of that dry rub really getting into the meat and that low heat working hard to tenderize the meat over time, the long wait was definitely worth it. Is it Katz’s? No. But will it give Katz’s a run for its money? Also no. This is the best homemade pastrami though!
I made some reubens tonight following this recipe with bovarian sauerkraut (a little sugar, ground fennel, butter, and onion powder) cooked till browned. Imported swiss! on Jewish rye. OMG Best reuben I have ever made!
I put this in my Masterbilt smoker for 3 hours at 250, then into an oven on a rack and covered over water to steam for another 2 hours. Love the rub Chef, perfect flavor
This is the exact question was going to ask about. I will be using the smoker all weekend so I was thinking about doing the same process for 230 for six hours
@@pantryonlyrecipes smoke it for 1-2 hours, then wrap it with beef broth for another 1-2 hours to get that NYC steam effect, you will be much happier with the outcome. I have done 7 or 8 pastramis this way and it comes out much better and moister. The 3 hour smoke was a bit dry. Cook at 200 to 250 maximum, I am doing a video on this very soon🙏🏼👍🏼🇺🇸🍻
@@2AChef-n-BBQ Wonderful
@@2AChef-n-BBQ I’ll have my smoker going this weekend, so I can’t wait for the video unless it’s tomorrow. Will it have the pastrami crust though?
@@pantryonlyrecipes yes, wrap it tight like a brisket with about 6 ounces of broth or Campbells consume and finish cooking for an hour or 2, then let it rest and cool for an hour or 2, open the package and tent the top for another hour and the crust sticks. You will get some crumbling if you have a thick crust, but the coriander and pepper will hold to the meat
I found a huge brisket in the store around St Patricks that was labeled $4 for some reason among all the $15+ cuts. I didn't wanna do the regular corned beef so I smoked that puppy for 15hrs real low and yes it was amazing even compaired to the NYC delis.
Dont be afraid to try this out it's awesome!
That looked more than "borderline inappropriate"!!
I nearly fell out of my chair. lol
I like to slide my fingers in and out of the meat crevices and then smell them afterward.
@@elvenmagejr1905 -_-
😆
This video was down right cruel to watch since pastrami is one of my all time fav sandwich and it looked so GOOD! What's really stupid is I didn't even know pastrami came from corned beef, I never even thought about it. Thanks for educating me!
its these videos that make me choose gaining weight over dieting. omg yum
Can't wait to try this one. I tried your beef jerky recipe but used corned beef as the meat source. It was excellent.
When life gives you corned beef, turn it into pastrami!
+Nanna Trytek that is the most beautiful thing anyone has ever said...
Nanna Trytek i think people need more pastrami in life.
+Sebbington K Karrington VonKrugel Pastrami is life*
When I was a teenager, my Dad introduced me to a local "Sub Sandwich" shop in town. The sandwich I fell in love with was their Hot Pastrami Sub. They had this relish that they used that my Mother talked them out of the recipe for. It was called "Lindbergh Relish", which was cabbage, carrots, onions, and spices (rather than a pickle-based relish). Kinda sounds weird. Does NOT work on hamburgers or hotdogs...but it is the PERFECT thing on hot pastrami!
Sounds like a giardiniera type relish, or the kind they use on mufalettas. Or almost a Kimchi.
I accidentally left mine in oven for 9 hours but it still came out incredible!
was it still juicy or a bit dry?
I've got several corned beef briskets sitting in my freezer than I haovd no idea what to do with (tired of having it was cabbage). This is awesome! Can't wait to make it over the weekend.
All it needed was a heap of sauerkraut and swiss cheese.
dagda825 cheeky reuben
New Yorkers will call this blasphemy, but a California Ruben is made with 1000 Island instead of mustard. Both are good.
Needs to be smoked
@@R3dp055um New Yorkers didn't invent this eastern European dish.
Honk
Chef John, I just made this this week using a Montreal smoked meat style rub.
It's not as good as Schwartz's but it's better than I can get here in Albany.
Thanks.
You good sir are clearly "The swammie of your pastrami!"
haha good one ^^
The commie of your pastrami
Niiiiiccce!
I printed the recipe from the blog, finally found a print link, just one page with a little photo! Somebody commented they got a brisket and ended up with roast beef. Be sure to get a CORNED beef brisket. They usually come in heavy sealed plastic with juices, especially St. Paddy's Day, but often year round. They keep for quite awhile in the fridge. Do not freeze them.
I freeze them all the time. I get them on sell during St Patrick's week. Take them out of the wrapping, wash them off and vacuum seal them. They have turned out great year round.
omg. hello. how did it take me so long to find you. OH man. you are very quickly going to become one of my favorite you tubers. awesome laid back home cooking by a very interesting and charismatic confident cook! yay!
+Taelor Gutierrez do the easy chicken tikka masala....oh yeaahhhh. my wife said its the best thing she has ever tasted. true story.
Good timing on this video since most groceries have corned beef on sale right now. Really enjoyed this video. Thanks for sharing.
I like the dirty oven, looks like a real kitchen,
Chief John; You are da bomb! So wonderful to see you making the food the star of your presentations So many love to perform for their presentations. I love the way you voice over your presentation, you make your food talk, so easy to follow and so entertaining I will be a constant follower and lover your recipes
3:30 - "Now, you can eat this cold, but that would make you insane" - This made me laugh. I am wrestling if the fact someone would eat cold pastrami would categorize them as insane, or if the actual act of eating cold pastrami would turn you insane.
The former.
H
I've done it. And I'm insane now, sadly.
I'm serving Rueben sandwiches tonight for dinner using but corned beef. Next time I'll try converting a corned beef into pastrami using your method it looks good!
That looks scrumptious !
chef john do you have a superpower because i cant stop watching your videos
this is exactly what i'm feeling. chef, you're awesome!
Have you been to cooking school chef John? You have truly inspired me to become a Chef
I ate 2 lbs of COLD pastrami last week. Delicious, but I have no more friends. 😳
lol
You should have invited me over at the beginning of the week. I would have been your friend until the pastrami ran out.
Keeping it real.
Who needs friends when you have pastrami ???
I'm a expat living in India. I haven't had pastrami since a visit to Dallas in June 2016.i would have helped you finish off your largese and washed the dishes and took out the trash. Keeping it"real real ""🙂
Just took my first bite of this recipe, and OMG MAN.....Delicious!!!!
Pickles ARE mandatory !! lol nice vid; thx
The master. I love this man. I have learned so much from his videos.
Almost that time of year again when they practically give corned beef away. I think I'm going to buy three this year
This is awesome. I haven't been able to get any pastrami from my local grocery store since the pandemic. They do have corned beef brisket though. I'm definitely going try this! Thank you so much!
Hey shouldn't you score the fat side and then rub the spices in?
That sandwich is so classic. There is clearly a deep understanding here of what this is supposed to be.
1:33 "no matter how innapropriate it may look or feel" that meat angle lmao
Take it to the next level and steam the next day until it falls apart. Use to do that in my deli it will melt in your mouth. Quick recipe use to take me a week to make it with the marination process.
Tell us how to do all that. I want the good shit.
Thank you chef John for this recipe......i followed it and OMG!!! Best pastrami EVER!!!
fml why am I watching these videos. All I got is ramen noodles right now :/
"Quick and easy" is not exactly right. 6 hours wait for such a delicious meal can probably drive me insane... Looks great. You did it again Chef John.
but he's providing an easy way to make pastrami. if you don't like this recipe, why are you here again? gtfo.
I’m going to try this Sous-vide this weekend. I’ve done corned beef that way before and it was awesome so it can only get better! (I did 135f for 50 hours for the corned beef)
how did this go?
I've made this pastrami and it really was delicious....I made my own coleslaw (you tube) and added a half-hour pickle...Try steaming the pastrami in a colander in a pot of boiling water.....ooohhhh YUMMY.......
"I'm going to bite into this so you can see how awesome it is."
I hate you Chef John T^T
Every time I search the interwebs for a great recipe I always find myself @Food Wishes. Just popped mine in the oven.
I'm going to try this with some sauerkraut
Gary Lamb just threw mine in the oven
I watch every foodwishes video. Always.
"Quick and easy." Takes two days.
raedwulf61 The actual effort is fairly small and takes little time. Granted, oven and refrigerator time is about 30 hours, but you don't have to watch it.
To follow the method used by Katz's Deli in NY, it will take you a minimum of two days longer than this. And requires a smoker and a steamer. Everything is relative.
If you start from a fresh brisket, it takes a minimum of nine days. But this method would take seven, because the other five days is spent corning the beef.
I make mine from scratch all the time. Involves making a brine with all the seasonings and Prague powder, brining a whole brisket for 8-10 days, removing it, draining it and cleaning off the spice mix, seasoning it with mustard, coriander seed, and coarse black pepper, and then slow cooking it for around 8-12 hours (I've tried smoking it, it's just not my thing).
While I'm sure Chef John's recipe is fine, when you make it from scratch by yourself, you'll really appreciate just how good home made pastrami can be (or you can go full corned beef seasoning), and you'll never buy another pre-packaged corned beef again.
Big fan of Chef 👨🍳 John. Love his videos. Love his recipes.
i swear the fat side was down when you put it in the oven..
Awesome use of corned beef when they go on sale after St Paddy’s Day! Trying this one for sure.
I've never seen 'corned beef' that looks like that before (ie like steak). The only corned beef I know is the stuff that comes in tins.
He says "Quick and easy" at the end, LOL, seriously?!
It is an actual brisket that has been corned, rather than the ground stuff found in cans.
Xavier Mettle Supermarkets around NYC do carry cured raw corn beef. Easy to find around St Patricks day, and through out the year, but it's not something available always, like, hot dogs.
"Corned beef" simply means it has been brined in a mixture large grained rock salt ("corns"). Obviously this works as a preservative, hence it was canned and used as a troop ration during the great war. Most real delis and butchers carry it.
it is also known as silverside if you come from Australia or New Zealand
jaytok7 Silverside is not brisket in Australia or in the UK. They are two different cuts of meat.
Anyway, that is really allot. Sometimes I feel guilty for baking something 30 minutes. But I really like your recipes! I've cooked some delicious dinners for people with your help
This is not pastrami :)
chef john. this recipe was f***ing dynamite. i made this tonight for my family and everyone loved it everything is just perfect!
Not even close to pastrami....you simply steamed a corned beef brisket. Pastrami is smoked.......I'm sure it tasted great, but it's not pastrami.
hence the smoked paprika... its obviously fake go to 4:20 and listen for a bit..
1337flight I agree with Max, it's simply a well seasoned brisket, NOT pastrami. It's still a braised brisket at the end of the day......
1337flight Smoked paprika does not magically turn a brisket into pastrami. I've commented here several times and NEVER does John reply. I see he doesn't reply to a lot of people. He should realize, if it weren't for contributors to his videos, his channel wouldn't be what it is. Pretty self centered and unappreciative if you ask me. 'Hey everyone watch my videos so I can make money and I won't reply to comments or answer questions, I'M CHEF JOHN!' SNOB
lolol ok He makes free videos we get to watch them for whatever reason we want and he makes $(or add block). If he thought we would stop watching because he doesn't reply he would reply. everybody and everything is based of of greed and self fulfillment... second i mean its well seasoned brisket that simulates the look and taste of pastrami... lets just call it pastrami or not i guess more accuracy in language is better but its also true that over specification of language makes it harder to communicate efficiently... take your pick i guess.......... also we are all snobs its just where we see the cut of of respectable......
Xelbiuj LOL! Are you in grade school? Who calls people a faggot anymore? And "I'm the stupid one"?? Grow up! Now I'm going to go make 'fake pastrami' out of tuna fish..........dumb ass
Thank You for the awesome recipe. It turned out to be absolutely delicious! Couldn't be more pleased!
Corned beef is finally on sale again. I've made at least two of these every year for the last 3 years and I'm not stopping now
Worked like a charm!
What internal temperature are you looking for when removing from the oven? Last time I made your recipe the internal temp was only 124 after 6 hours so I let it go 2 more hours to get to 155.
OMG will do.. Bought a couple for St Patis day.. cooked with cabbage and Potatoes.. Will make deli pastrami with other one,, Delicious,,
I'm crooning for a pastrami sammo'. Can't wait to turn the kitchen into a deli - Yum!
Skip - Adelaide
my mouth was beyond watering by the end of this video.
That's some fine work.
3000% agree if you make this and are not in New York this is the best thing ever put on bread ever
Used to be able to get Pastrami Pizza. That was decades ago--one of my most enduring food memories.
My guess is an order for pastrami pizza has never been filled in New Haven or all of Italy for that matter!
@@billywalik6411 That was in Boston, or more specifically, Brookline and in the late 80's. I won't remember who it was offering it though, and I doubt one would ever find it in Boston's North End. Yet, it's such a fond memory. 😃🍕😊
I need a rye pizza dough, now.... Thank you, darnit!
Got some nice corned beef on sale today, this will be tomorrow's adventure
Wow, wonderful, you never cease to amaze me. This is well worth the effort. Thank you!
I like the color of the garlic and grapeseed oil👍
Well. It's quarantine but im going to the store to look for corned beef tomorrow. I need this. Going to figure out how to make saurkraut as well and I'll be set.
i love that you show us 😍how to make this type of food. thank you!
I love corned beef and pastrami. I must give this a go Joe.
Yes!
***** I have and I LOVED it.
Easy way yo turn the corn beef to great pastrami dish! Thanks !
Thank you for this. I need to know, can this work in a Crock Pot at all? We're traveling and i have limited cooking items. Thank you God Bless
Corned beef is meant to be boiled in quite a bit of water which removes a lot of the salt from the brine that gets inside the slab. Try tasting the cooking liquid sometime and see how much salt comes out into the water. I can't imagine how salty this must taste! I think the raw corned beef is supposed to be soaked at least overnight in the frig to remove some of that salt.
Re Ja actually it's not salty at all if you rinse it when it comes out of the package. I cook corned beef regularly, and I've never boiled it or soaked it, but it is very tasty in a pressure cooker with only 2 cups of water for 90 minutes. Then use the liquid to cook your veg in, very, very tasty indeed
you are a very good cook, many thanks for your ideas
Chef John, I enjoy your channel. Very informative and entertaining. I've seen a number of videos on turning a regular corned beef into a pastrami and they all talk about rinsing and changing the water to get rid of the saltiness of the meat. Your thoughts?
it's fun watching this movie that's now 5 years old your delivery's changed a surprising ammount!
I tried that recipe it was good, tomorrow I'll be doing two.
Hi Chef John, I hope it isn't too critical that the fat side is up with seam down? I think I did it right but having second thoughts. Also, I didn't have as much spice left over as you did. My CB wss 4.25 kbs. Thanks for all the wonderful recipes.
Iam making it as we speak and the house smells heavenly wow wow.
What about a few hours on the smoker? Then wrap it in butcher paper for another couple of hours? What kind of internal temp are we looking for?
Nice technique. The recipe says total time involved is 15 hours, 45 minutes. But adding them up it seems to be 17-19 hours, including the 8-10 hours in the fridge, after the 3 hours cooling down. I like how it's wrapped. There are other recipes that call for cooking the corned beef first, then doing the rub and wrap, then baking for another hour. I guess either is okay. I have a corned beef in my pressure cooker right now. Never knew how to use it to make pastrami. Thanks!
Thanks for this really enjoyed it. I have always wondered where Pastrami comes from
I am off to the supermarket to get a cornbeef to try this one morning. 6 hours aaa wow. gonna try it anyway THANKS!!