Rumor spread about Aldi having the Cattleman's brand corned beef for $3.49/lb. I've always, with spectacular results used Grobbel's corned beef, sometimes Flat, sometimes point. The choice this week was point, of Aldi's Cattleman's brand. There were only two packs when I got there, so I snagged them both. Approximately 4 lbs each. They didn't really resemble "points" other than a thin layer of fat on the top side. It's been almost a year since I made pastrami.
I copied Meathead's amazingribs.com recipe. I had to buy coriander seeds, which needed to be crushed, according to the "recipe" . I used the plastic bag/cast iron skillet method to crush them up. as of today, I now own a spice grinder. Soaked the corned beef for about 5 hours and drained then trimmed the thin layer of fat. Made up the rub as recommended on the recipe site. Basically crushed coriander, black pepper(coarse) and some mustard powder, garlic powder, and a skosh of onion powder. I learned one thing from his adventure it was to always wear shoes at 5AM in the dark when transferring hot coals from the chimney to the WSM. I've got a silver dollar sized blister on the bottom of my foot to show for it. Fire lit in the WSM and time to apply rub to the meat.
Came out looking like this.
Once the WSM settled in about 275 I added a couple hunks of pecan.
Threw on the meat and probed it. As always, the WM stayed right at 250-275 and I let it go until the meat probe reached 185. Removed and wrapped tightly in butcher paper and returned to WSM. The stall was excrutiating for such a small hunk of meat. Let it continue to about 203 internal.
Removed meat and let it rest for awhile and prepared my "Dutch oven steamer" for the final step.
I've always read that using the deli slicer isn't recommended so I whipped out the Wusthof chefs knife and sliced across the grain.
I looked ok sliced, but was a little thick.
Got a good steam rolling in the steam appliance and threw some slices in.
Let them steam about 10-15 minutes and removed to make sandwiches.
Pepperidge farms deli swirl rye/pumpernickel bread slathered with guldens mustard.
Added a few slices of deli thin Swiss to finish.
If only it was as good as it looked. Great pastrami flavor but the meat was tough as shoe leather.
I don't like leaving bad reviews, but next time I'll pay extra for the Grobbel's corned beef.
I'm going to give the second chunk a try this weekend to see how it turns out.
With all that said, I won't be rushing to Aldi's to buy more.
I'm anxious to see how it worked out for others. Plus Grobbel's is on sale this week at Publix for $5.99/lb.
Live and learn. There was enough slices left to steam for a couple more sandwiches.
Foot is healing nicely
I copied Meathead's amazingribs.com recipe. I had to buy coriander seeds, which needed to be crushed, according to the "recipe" . I used the plastic bag/cast iron skillet method to crush them up. as of today, I now own a spice grinder. Soaked the corned beef for about 5 hours and drained then trimmed the thin layer of fat. Made up the rub as recommended on the recipe site. Basically crushed coriander, black pepper(coarse) and some mustard powder, garlic powder, and a skosh of onion powder. I learned one thing from his adventure it was to always wear shoes at 5AM in the dark when transferring hot coals from the chimney to the WSM. I've got a silver dollar sized blister on the bottom of my foot to show for it. Fire lit in the WSM and time to apply rub to the meat.
Came out looking like this.
Once the WSM settled in about 275 I added a couple hunks of pecan.
Threw on the meat and probed it. As always, the WM stayed right at 250-275 and I let it go until the meat probe reached 185. Removed and wrapped tightly in butcher paper and returned to WSM. The stall was excrutiating for such a small hunk of meat. Let it continue to about 203 internal.
Removed meat and let it rest for awhile and prepared my "Dutch oven steamer" for the final step.
I've always read that using the deli slicer isn't recommended so I whipped out the Wusthof chefs knife and sliced across the grain.
I looked ok sliced, but was a little thick.
Got a good steam rolling in the steam appliance and threw some slices in.
Let them steam about 10-15 minutes and removed to make sandwiches.
Pepperidge farms deli swirl rye/pumpernickel bread slathered with guldens mustard.
Added a few slices of deli thin Swiss to finish.
If only it was as good as it looked. Great pastrami flavor but the meat was tough as shoe leather.
I don't like leaving bad reviews, but next time I'll pay extra for the Grobbel's corned beef.
I'm going to give the second chunk a try this weekend to see how it turns out.
With all that said, I won't be rushing to Aldi's to buy more.
I'm anxious to see how it worked out for others. Plus Grobbel's is on sale this week at Publix for $5.99/lb.
Live and learn. There was enough slices left to steam for a couple more sandwiches.
Foot is healing nicely
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