Dateline: April 26, 2020 Pastrami, yes please

I found this guy on youtube PressureLuck, who does pastrami in an instant pot, in a freakin' instant pot.  So I am going to try it out for myself.  I have a nice hunk of corned beef in the fridge that I will follow his recipe with.

Ingredients

2.5 - 5 lb store bought corned beef, flat or point

Rub

3 T ground black pepper

2 T ground coriander

1 T paprika, I used smoked dolce

1 T dark brown sugar, I used chopped up jaggery

1/2 T garlic powder

1/2 T onion powder

1 t rubbed sage

1/2 t mustard powder

Rinse the corned beef very, very well, for at least 1 minute under cold water.  In your instant pot, add 1 cup of water and a trivet with handles.  Position the beef with fat cap up into the instant pot and set to pressure cook on high for 1 hour.

When the hour is up, use a 15 minute natural release, then remove the meat and pat dry. Let the meat rest for approximately 10 minutes so that it is cool to the touch.

Put all rub ingredients into a bowl, jar, receptacle of some kind, and mix or shake to combine well.

Put the rub on a plate that is large enough to hold the whole piece of meat.

Place meat onto plate, fat cap down, and press into the rub.  Flip the meat over, and cover completely with the rub.  Get into any valleys or divots.  The rub is what provides the pastrami taste.  

Cut 2 pieces of aluminum foil.  Place the rub-covered meat into the center and wrap tightly.  Wrap a second time so that juices or spices do not escape.

Refrigerate for minimum of 12 hours or up to a maximum of 2 days.

An hour before you are going to cook the pastrami in the oven, remove it from the fridge and leave on the counter.  Set oven to 275° F with rack in the center, and a second rack with a drip pan below.  Remove outermost foil piece, and keep the meat on the other piece.  Using the foil around the meat, make a basket like structure to leave the top exposed, but there are foil sides to catch the drippings.  

Let cook at this temperature for 1 hour.  Remove from oven and place brisket on a cutting board and let rest for 10 minutes before cutting.  

Please slice against the grain into however thick or thin you want.  A very sharp knife is essential.

so much promise

slices

waiting for the bread to be done

So yummy.  You've got to try!


Note:  Next time I do this, I will hunt for a point corned brisket.  The extra fat will help keep everything really juicy.