So to start, I have no idea where this should go because it involves a little bit of everything; curing, smoking, sous vide and finally cooking. Please feel free to move.
Every year for the Super Bowl, my wife requests me to make a pastrami loaf. It is basically pastrami/corned beef (your choice), sauerkraut, Swiss thousand island dressing that is baked in the oven either in crescent rolls or pizza dough. At this point it is almost a tradition, plus we always vow to eat better after the big game is over. So she looks at this like the last big hurrah!
Well, this time I took the scenic route on getting this done. I had an extra London Broil leftover so I decided to brine it in
pops6927
brine with 3T pickling spice added. The London broil was brined for 11 days:
After, I pulled the London Broil out of the brine, it was ice bathed for 4 hours and then rubbed with pastrami rub and into the refrigerator overnight. I use a slightly modified version of Meathead's pastrami rub.
Pastrami Rub:
4T coarse black pepper
2T coriander
1T smoked paprika
1T brown sugar
1T pickling spice mix, finely ground
2t garlic powder
2t onion powder
1t mustard powder
Since this was a thinner piece of meat, I smoked at 180F until my internal temperature was 140F. This took me a little over 4 hours. I added this to my smoker after I pulled the Cajun sausage out. Smoker saw double duty this weekend.
Here it is out of the smoke. I like to lightly hit the surface of the meat with a propane torch. I find that doing this let's the rub adhere better during the long SV bath. Since I am not cooking this any further after the SV, the rub can sometimes get a little pasty.
Bagged and ready to go. I went 12 hours at 150F in the Sous Vide bath.
After 12 hours, the meat was placed in an ice bath to quickly cool the pastrami. Here it is ready to be cut.
Delicious!
Now that the pastrami is finished and out of the way. Time to make the Pastrami loaf for the big game.
Pastrami Loaf
1c Pastrami or corned beef (store bought works fine too)
1c Sauerkraut, well drained (I like Bavarian style)
1c Swiss cheese, shredded
1/2c Thousand Island dressing
1T Dijon Mustard
2 tubes of cresecnt rolls (the filling makes enough for 2 loaves)
These are all approximates, I don't measure the ingredients. You could add and remove as much as you want. Taste it before making the loaves. Pizza dough can be used as well, my wife always requests the crescent rolls.
Here's all the ingredients.
Mix well.
Next open a tube of crescent rolls and place the two portions inside the tube side by side so it is wider. Pinch together any perforations closed until you have a nice piece of dough. Spoon the filling onto dough and fold over the top to pinch and close.
Repeat with the second crescent roll tube. I always make these on individual cookie sheets. They could tear easily when trying to move them to make room for the other roll. I am not exactly a graceful person by any means.
Egg-white wash the top and sprinkle with caraway seeds if desired. Bake at 375F for 20-25 minutes until golden brown.
Out of the oven and resting 10 minutes.
Slice and enjoy. We cut these in quarters.
Thanks for looking,
Joe
Every year for the Super Bowl, my wife requests me to make a pastrami loaf. It is basically pastrami/corned beef (your choice), sauerkraut, Swiss thousand island dressing that is baked in the oven either in crescent rolls or pizza dough. At this point it is almost a tradition, plus we always vow to eat better after the big game is over. So she looks at this like the last big hurrah!
Well, this time I took the scenic route on getting this done. I had an extra London Broil leftover so I decided to brine it in
pops6927
brine with 3T pickling spice added. The London broil was brined for 11 days:
After, I pulled the London Broil out of the brine, it was ice bathed for 4 hours and then rubbed with pastrami rub and into the refrigerator overnight. I use a slightly modified version of Meathead's pastrami rub.
Pastrami Rub:
4T coarse black pepper
2T coriander
1T smoked paprika
1T brown sugar
1T pickling spice mix, finely ground
2t garlic powder
2t onion powder
1t mustard powder
Since this was a thinner piece of meat, I smoked at 180F until my internal temperature was 140F. This took me a little over 4 hours. I added this to my smoker after I pulled the Cajun sausage out. Smoker saw double duty this weekend.
Here it is out of the smoke. I like to lightly hit the surface of the meat with a propane torch. I find that doing this let's the rub adhere better during the long SV bath. Since I am not cooking this any further after the SV, the rub can sometimes get a little pasty.
Bagged and ready to go. I went 12 hours at 150F in the Sous Vide bath.
After 12 hours, the meat was placed in an ice bath to quickly cool the pastrami. Here it is ready to be cut.
Delicious!
Now that the pastrami is finished and out of the way. Time to make the Pastrami loaf for the big game.
Pastrami Loaf
1c Pastrami or corned beef (store bought works fine too)
1c Sauerkraut, well drained (I like Bavarian style)
1c Swiss cheese, shredded
1/2c Thousand Island dressing
1T Dijon Mustard
2 tubes of cresecnt rolls (the filling makes enough for 2 loaves)
These are all approximates, I don't measure the ingredients. You could add and remove as much as you want. Taste it before making the loaves. Pizza dough can be used as well, my wife always requests the crescent rolls.
Here's all the ingredients.
Mix well.
Next open a tube of crescent rolls and place the two portions inside the tube side by side so it is wider. Pinch together any perforations closed until you have a nice piece of dough. Spoon the filling onto dough and fold over the top to pinch and close.
Repeat with the second crescent roll tube. I always make these on individual cookie sheets. They could tear easily when trying to move them to make room for the other roll. I am not exactly a graceful person by any means.
Egg-white wash the top and sprinkle with caraway seeds if desired. Bake at 375F for 20-25 minutes until golden brown.
Out of the oven and resting 10 minutes.
Slice and enjoy. We cut these in quarters.
Thanks for looking,
Joe
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