Pastrami and Cabbage | Chef Eric Recipe

Описание: Delicious does not have to be difficult! This pastrami smoke & braise method is a home run, and I hope you make it your new St. Patrick’s Day culinary tradition!

Enjoy

Chef Eric Gephart

Pastrami and Cabbage

4 Pound Corned Beef Brisket (with seasoning packet)
2 Wood Chunks

4 Cups Warm Water (Enough to raise the liquid ¾ up the side of the smoked corned beef)
2 Bay Leaves
1 tsp Peppercorns
1 tsp Mustard Seed
½ tsp Cloves, Whole
4 Cloves Garlic, Whole

2 Carrots, Peeled and cut into ½ inch pieces
1 Parsnip, Peeled and cut into ½ inch pieces
8 Small Red Bliss Potatoes
4 Radish, Trimmed and split
1 Yellow Onion, Large Dice
¼ Napa Cabbage, Trimmed into 1 inch slices

¼ Cup Olives, Green Castelvertrano
½ Cup Whole Grain Mustard

Method:
1. Stabilize your grill at 250F – 300F. Place the wood chucks in the hottest portion of the coal bed and set up for indirect smoking.
2. Season the corned beef with the provided seasoning pack, about half on each side, and place it on the grill fat cap side down. Smoke for 2 hours.
3. Place the smoked corned beef (now pastrami) in a grill safe vessel and fill with water, raising the level of the liquid to at least ¾ of the way up the side of the meat. Add in the aromatic seasonings. (I would advise loosely place a lid on the vessel or covering loosely with foil, such that a bit of the liquid can evaporate and more of the natural lump charcoal flavor can get in.)
4. Close the dome and damper down the control tower and draft door. We almost want to use the residual heat of the ceramic to finish this dish vs having it boiling. A gentle simmer is perfect. Cook for 2 hours. Check occasionally; feel free to add more water if needed throughout the cook. After 2 hours, the internal temp of the roast should be just over 200F.
5. Add as many sliced vegetables as your pan will allow. Place the lid back on and close the dome. Cook for another 45 minutes, until your carrots and potatoes are fork tender.
6. Remove the pastrami from the liquid and vegetables. Slice it pencil thickness across the grain. Transfer the vegetables to the presentation platter and top olives and then with the sliced pastrami. Finish the platter with a heaping dollop of whole grain mustard. Enjoy!

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