Father’s Day is just around the corner, and we were lucky enough to get our hands (and our hungry stomachs) on the Sous Vide Pastrami recipe from Fleisher’s! Let us tell you, if you aren’t your dad’s favorite already, this pastrami will definitely change that. Incredibly flavorful, juicy, and of course perfectly cooked–what’s not to like?
Here’s the full recipe below. You’ll notice that we changed some things up a little bit, as our creative juices got a flowin’ in the Nomiku test kitchen. We had a smaller piece of meat, about 2 pounds, so we brined for a little over 3 days, but of course, with a bigger piece follow the recipe below. We also added a couple bay leaves to the brine. And since we’re not equipped with a smoker, we didn’t get a chance to smoke it, but if you have one, then by all means!
Without further delay, here we go, Fleisher’s Sous vide Pastrami:
4g Malobar Peppercorns (cracked)
6g Yellow Mustard Seed (cracked)
2g Coriander Seed (cracked)
2g Cure No1
40g Black Pepper
25g Yellow Mustard Seed
Bring water and all ingredients for brine except cure to a boil, pull off the heat and pour over ice, once the ice is melted and the brine is cool, slowly whisk in the cure no1.
Place trimmed 4 lb. navel or brisket in a vac bag or use a freezer safe zip bag and use the water displacement method and add just enough cure to surround the meat (about half of the brine) and cryovac/seal. Brine will bubble profusely, so be careful not to let it bubble out of the bag. If you have to end the cycle early to seal the bag go for it.
Brine navel for 10 days, no need to flip or move the bag.
Remove from the bag and place in a fresh bag with 125 grams of beef tallow. Place in a 147°F or 65°c water bath for 36 hours.
Remove from bag and rub generously with the rub. Allow to cool overnight with rub to develop a pellicle. Smoke in a 200-220° degree smoker until internal temperature reaches 145°F, slice and serve!
And Fleisher’s passion for pastrami doesn’t stop there - they’re also about to release a whole line of 100% grass-fed beef jerky, including their favorite flavor: pastrami! You know you want some. Sign up for their email list here and be the first to know when the jerky’s available and get a special coupon code! Happy Father’s Day!