Homemade Pastrami on Rye Sandwiches Recipe
Well, last night's dinner was a bit of a flop. I tried a new method of steaming corned beef rather than slow cooking it, and the meat turned out pretty tough. Also, my bread didn't rise very well and was pretty coarse. The flavor of everything was excellent, however, so that went a long way to redeeming most of the meal.
I've had this recipe saved for a over a year; I have no idea where it originated. Which probably doesn't matter, since I will never steam another corned beef again.
2 T black peppercorns (I used Tellicherry)
1 T yellow mustard seeds
1 T whole coriander seeds, toasted
2 t whole allspice
2 bay leaves
1/4 t caraway seed
1 t garlic powder
1 t ground ginger
1 medium sized whole corned beef, rinsed and patted dry
Add whole spices and bay leaves to a food mill or grinder and coarsely grind. Add to a small bowl and mix with garlic powder and ginger. Press mixture over the entire surface of corned beef.
Fill a large soup pot, with a steam basket added, with water to about 1 inch below the level of the steam basket. Bring to a boil and reduce heat to medium low. Add the beef to the basket; cover and steam til fork tender, about 4 hours. Note: Continue to add water as needed to ensure water doesn't cook off.
Transfer the beef from the pot to a cutting surface. Cover and let meat rest for at least 15 minutes before slicing into thin slices.
I serve the beef atop the rye with grainy mustard, and for Matt, fried onions, along with a dill pickle. Due to how the meat and bread turned out, the sandwiches were served more "knife and fork" style.
I've had this recipe saved for a over a year; I have no idea where it originated. Which probably doesn't matter, since I will never steam another corned beef again.
2 T black peppercorns (I used Tellicherry)
1 T yellow mustard seeds
1 T whole coriander seeds, toasted
2 t whole allspice
2 bay leaves
1/4 t caraway seed
1 t garlic powder
1 t ground ginger
1 medium sized whole corned beef, rinsed and patted dry
Add whole spices and bay leaves to a food mill or grinder and coarsely grind. Add to a small bowl and mix with garlic powder and ginger. Press mixture over the entire surface of corned beef.
Fill a large soup pot, with a steam basket added, with water to about 1 inch below the level of the steam basket. Bring to a boil and reduce heat to medium low. Add the beef to the basket; cover and steam til fork tender, about 4 hours. Note: Continue to add water as needed to ensure water doesn't cook off.
Transfer the beef from the pot to a cutting surface. Cover and let meat rest for at least 15 minutes before slicing into thin slices.
I serve the beef atop the rye with grainy mustard, and for Matt, fried onions, along with a dill pickle. Due to how the meat and bread turned out, the sandwiches were served more "knife and fork" style.
Comments
Post a Comment