How long does it take to make Sous Vide Pastrami?

Based on our recipe instructions, making Sous Vide Pastrami takes about 10 days in total. This includes a week for brining the brisket and two days for cooking it sous vide. Afterward, you need an additional three hours for smoking the brisket.

What ingredients do I need for Sous Vide Pastrami?

You'll need the following ingredients: half a beef brisket, coriander, peppercorns, dry mustard seed, dill seed, ground black pepper, red pepper flakes, salt, curing salt, brown sugar, cold water, and dried rosemary. These ingredients are used for both the brine and the spice rub.

How should I store the brisket while it's brining?

Place the brisket in a large resealable bag with the brine mixture, seal it, and store it in the refrigerator. Remember to turn the brisket over daily to ensure the brine stays mixed and fully penetrates the meat for a full week.

What is the ideal temperature for the sous vide process?

For the sous vide cooking process, set your immersion circulator to 140 °F. This constant temperature will ensure the brisket is cooked evenly and tenderly over the two-day cooking period.

How should I prepare the spice rub for the brisket?

Combine coriander, peppercorns, dry mustard seed, dill seed, ground black pepper, red pepper flakes, and dried rosemary in a small plastic bag. Lay the bag on a cutting board and gently crush the spices with a meat tenderizer or sturdy glass. Ensure the brisket is evenly coated with this spice rub before sous vide cooking.

What should I use to smoke the brisket if I don't have a smoker?

If you don't have a smoker, you can use a grill as an alternative. Set it up for indirect cooking at 200 degrees F, and use wood chips to create smoke. Place the brisket on the cooler side of the grill and cover it, allowing it to smoke for three hours.

Sous Vide Pastrami: Transform Your Brisket into Smoky Perfection

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Growing up in sunny Florida, my culinary journey began with fresh coastal flavors that danced on my palate. But everything changed when I discovered the magic of sous vide. The first time I prepared a melt-in-your-mouth salmon using this technique, it was a revelation. Sous vide transformed my approach to cooking, opening up new horizons of taste and texture.

As a home cook, I quickly realized that sous vide isn’t reserved for restaurant kitchens. It’s a game-changer for anyone passionate about creating perfectly cooked meals at home. From steaks that rival the best steakhouses to unbelievably tender chicken, sous vide makes it all possible. Among these culinary treasures, one dish stands out: Sous Vide Pastrami.

Imagine a beef brisket infused with a symphony of spices, cooked to perfection in a warm water bath. The result? A delectable Sous Vide Pastrami that’s tender, flavorful, and unforgettable. This dish epitomizes the joys of sous vide cooking, where precision meets creativity, making every bite a delightful surprise.

Today, I share my passion for sous vide with you, offering approachable recipes that demystify this transformative technique. Whether you’re new to sous vide or looking to elevate your culinary skills, this guide to creating the perfect Sous Vide Pastrami will inspire you to create magic in your own kitchen.

Sous Vide Pastrami

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Learn how to make mouthwatering Sous Vide Pastrami at home with our easy-to-follow recipe. Perfectly seasoned and tender, this dish will impress your taste buds.

Author: Jasmine
Prep Time: 30 minutes
Cook Time: 2 days 3 hours
Total Time: 2 days 3 hours 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Smoking
Cuisine: Unknown

Ingredients

Scale

Half a beef brisket
40 g coriander (1 1/2 oz)
40 g peppercorns (1 1/2 oz)
20 g dry mustard seed (3/4 oz)
40 g dill seed (1 1/2 oz)
4 g ground black pepper, divided
4 g red pepper flakes, divided
126 g salt (4 1/2 oz)
7 g curing salt
1/3 cup (65 g) brown sugar
12 cups (2880 ml) (3 liters) water, cold
50 g coriander (1 1/2 oz)
42 g peppercorns (1 1/2 oz)
27 g dry mustard seed (1 oz)
27 g dill seed (1 oz)
4 g ground black pepper
4 g red pepper flakes
4 g dried rosemary

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Instructions

In a large resealable bag, combine everything needed for the brine and mix thoroughly. Place the brisket into the bag. If using a vacuum-sealable bag, just seal it without vacuuming.

Store the sealed brisket in the refrigerator for a week, turning it over daily to ensure the brine stays mixed.
Once the brining process is finished, take the brisket out of the bag and dry it with paper towels. Dispose of the used brine.
Prepare your water bath by filling it and setting the temperature to 140 °F with the help of an immersion circulator.

Combine all the rub ingredients in a small plastic bag. Lay it on a cutting board and gently crush the spices with a meat tenderizer or a sturdy glass.
Coat the brisket with the spice rub, making sure it is evenly covered by using your hands.
Place the brisket in a vacuum-sealable bag, expel the air, and seal it. Submerge in the water bath and cook for two days.

Take the brisket out of the water bath and its bag.
Heat your smoker to 200 degrees F. Once ready, put the brisket in the smoker and let it smoke for three hours.
Transfer the brisket to a cutting board and slice it thinly before serving.

Notes

Consider increasing the amount of peppercorns and coriander in the brine for a bolder flavor.
Experiment with different wood chips in the smoker to enhance the brisket’s unique smoky taste.
Garnish sliced brisket with fresh herbs like parsley or chives for an appealing presentation.

Nutrition

Calories: Unknown
Fat: Unknown
Protein: Unknown

Mastering Sous Vide Pastrami

Fundamentals

Before diving into the world of Sous Vide Pastrami, it’s crucial to understand the fundamentals. Sous vide, French for “under vacuum,” involves cooking food in a water bath at a precisely controlled temperature. This method ensures even cooking and locks in flavors, making it ideal for tough cuts of meat like brisket.

The beauty of sous vide lies in its simplicity. By maintaining a consistent temperature, it eliminates the guesswork of traditional cooking methods. This is particularly advantageous for dishes like pastrami, where achieving the perfect balance of tenderness and flavor is key.

Preparation/setup

To begin your sous vide pastrami journey, gather your ingredients: half a beef brisket, coriander, peppercorns, mustard seed, dill seed, black pepper, red pepper flakes, salt, brown sugar, and water. Start by preparing the brine, a crucial step for infusing the brisket with flavors.

In a large resealable bag, combine the brine ingredients, ensuring everything is mixed thoroughly. Place the brisket into the bag, seal it, and store it in the refrigerator for a week. This allows the meat to absorb the spices, resulting in a richly flavored pastrami.

The Art of Cooking Sous Vide Pastrami

Technique

After a week of brining, remove the brisket and dry it with paper towels. Prepare the water bath by filling it with cold water and setting the temperature to 140°F using an immersion circulator. This precise temperature ensures the meat cooks evenly without overcooking.

Next, prepare the spice rub by combining coriander, peppercorns, mustard seed, dill seed, black pepper, red pepper flakes, and dried rosemary. Crush the spices gently to release their aromas. Coat the brisket evenly with the rub, ensuring every inch is covered.

sous vide pastrami ingredients — Sous Vide Pastrami

Tips/tricks

For best results, use a vacuum-sealable bag for the brisket before submerging it in the water bath. Ensure all air is expelled to create a perfect vacuum seal. Cook the brisket for two days, allowing the gentle heat to work its magic, resulting in a tender and flavorful pastrami.

Patience is key. The extended cooking time ensures that the brisket becomes incredibly tender while the spices permeate the meat. This process transforms the brisket into a succulent masterpiece, ready to be finished in a smoker for that authentic pastrami taste.

Perfecting Your Sous Vide Pastrami

Perfecting results

Once the sous vide cooking is complete, remove the brisket from the water bath and its bag. Preheat your smoker to 200°F, and when ready, place the brisket inside. Allow it to smoke for three hours, enhancing the flavors with a smoky depth that elevates the pastrami to new heights.

The smoking process not only adds flavor but also creates a beautiful crust on the outside of the brisket. This contrast between the tender interior and the flavorful crust is a hallmark of great pastrami. Monitor the smoker to ensure a steady temperature and even smoking.

Troubleshooting/variations

If you’re experiencing difficulty with the brisket not reaching the desired tenderness, consider adjusting the cooking time or temperature slightly. Every piece of meat is unique, and minor adjustments can make a significant difference in the final result.

Experiment with different spice blends to tailor the pastrami to your taste. For inspiration, consider the techniques used in homemade venison pastrami with mustard spice rub. This approach can offer a fresh take on traditional pastrami flavors.

Serving and Enjoying Sous Vide Pastrami

Serving/presentation

Once smoked to perfection, transfer the brisket to a cutting board and slice it thinly. The presentation is as important as the flavor, so arrange the slices neatly for an impressive display. The vibrant colors and enticing aroma will captivate your senses before the first bite.

Sous Vide Pastrami is versatile and can be served in various ways. Whether on a classic sandwich with mustard and pickles or as a centerpiece on a charcuterie board, this dish is sure to impress. Its rich, smoky flavors pair well with a variety of accompaniments.

Pairings/storage

Pair your pastrami with sides that complement its bold flavors. A crisp coleslaw or a tangy potato salad can provide a refreshing contrast. For more ideas, explore the pairing suggestions in our sous vide short rib pastrami recipe.

sous vide pastrami serving — Sous Vide Pastrami

To store leftovers, wrap the pastrami tightly in plastic wrap and refrigerate. It can be enjoyed cold or gently reheated in a low oven. For extended storage, consider vacuum-sealing and freezing the pastrami, which will preserve its flavors and freshness for future enjoyment.

Conclusion

In mastering Sous Vide Pastrami, you’ve unlocked the potential of sous vide cooking, transforming a simple brisket into a culinary masterpiece. This technique not only delivers unparalleled tenderness but also infuses the meat with rich, complex flavors that are sure to delight.

The precision and control of sous vide cooking make it an invaluable tool in any kitchen, allowing you to achieve restaurant-quality results at home. Whether you’re a seasoned sous vide enthusiast or a curious newcomer, this recipe showcases the versatility and creativity that this technique offers.

As you explore the world of sous vide, remember that cooking is a journey filled with delicious discoveries. Embrace the possibilities and enjoy the magic of perfectly cooked meals, one bite at a time. For more inspiration, check out our guides on sous vide corned beef pastrami and sous vide leg of lamb.