Seungwoo Dad's Pastrami
A week-long process of brining, sous vide, and oven roasting yields homemade pastrami barbecue with incredible tenderness and smoky flavor.
Ingredients needed 6 servings
Recipe
Cooking tips
- Since the brisket point has ample internal fat, trim away thick external fat and connective tissue before cooking for a more tender texture.
- Prague powder is essential for maintaining an appetizing pink color during long cooking; without it, the meat may turn gray.
- During sous vide, if the vacuum bag floats, heat distribution will be uneven; weigh it down with a heavy object.
- The darkening of the exterior during oven roasting is not burning, but a normal barbecue reaction where spices bind with proteins at the low temperature of 110ยฐC.
Recommended for
- Those who want to experience overwhelming satisfaction and quality from a week-long cooking project.
- Those who want to use both sous vide and oven to achieve the ultimate crusty exterior and juicy interior in homemade barbecue.
- Those who want to recreate authentic American-style pastrami for sandwiches at home.
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