Cure A Grass Fed Beef Brisket To Make A Healthier Pastrami
Corned beef and pastrami have gotten a lot of negative press lately.
Most of this revolves around the excessive use of nitrates.
So can you make a healthier pastrami or corned beef? The answer is yes, as long as you are willing to invest some time into the process.
Years ago I found a recipe for corned beef in a cook book that is over 100 years old.
That recipe called for only salt and sugar.
I have added a lot of flavorful spices and herbs that make for a more flavorful corned beef and Pastrami.
Corning is a method of curing or preserving meat with salt and sugar.
This process was developed long before the use of refrigeration, when people has to be more creative about food preservation.
Nitrates give corned beef that bright pink color we are accustomed to, but they are not necessary for the corning process.
They are a way to speed up that process for food manufacturers so that they can make more money.
My version does rely on natural nitrates from freeze-dried beet powder and ground celery seeds; this gives the beef a slightly more pink color.
You can omit those two ingredients if you would prefer to avoid all nitrates, including naturally occurring ones.
Another reason corned beef or pastrami are considered unhealthy has to do with the beef itself.
Grain-fed beef from factory farms will never be a healthy option.
I prefer to use an organic brisket that comes from grass-fed cows that are allowed to roam on an open field.
It is better for the cow and it is better for you.
Pastrami is a corned beef that is smoked, rather than boiled like a traditional corned beef.
I use smoked sea salt to get that smoky flavor, but I cook it on my gas grill to make things a whole lot easier.
You can use this recipe with regular sea salt rather than smoked sea salt if you want to use the cured brisket for a boiled corned beef.
Ingredients 1 organic grass-fed beef brisket (about 4 pounds) 3 tablespoons of smoked sea salt 3 tablespoons of sugar 1 tablespoon of dried rosemary 1 tablespoon of coriander seed 1 teaspoon of mustard seed 1 teaspoon of dried thyme 1 teaspoon of dried onion granules 1 teaspoon of celery seeds 1 teaspoon of beet powder Directions Put all the ingredients other than the brisket into a spice grinder or coffee bean grinder.
Grind until the spices are pulverized.
Rub this dry spice mix all over the beef brisket.
Put the brisket into a gallon sized resealable bag.
Put this into a casserole or baking dish and place another baking dish over it.
You will want to use something to weigh down the brisket and help push the salt and spices into the meat.
This can be almost anything: a bottle of water, a can of soup or a bag of vegetables will all work.
You are going to leave the corned beef in your refrigerator for 4 weeks, flipping it over every 2 days.
I know this will seem strange to some people and you may think the beef will rot in 4 weeks, but trust me, it will not.
After 4 weeks take the brisket out of the refrigerator and let it come to room temperature before grilling it.
You want to cook the brisket very slowly over indirect heat.
You are looking for a very low ambient temperature of around 200 degrees F.
Turn the brisket over every hour and cook it until it reaches an internal temperature of 165 degrees F; this should take about 8 hours.
Let the Pastrami rest for 15 minutes before slicing.
Be sure to cut it across the grain rather than with it, or you will end up with tough pieces of Pastrami.
Pastrami is absolutely perfect when served on grilled rye bread with mustard.
The Best Gas Grill For Making Pastrami You will need a gas grill that is capable of maintaining low, even temperatures.
Many cheaper grills have hot spots, which will lead to uneven cooking.
Visit Gas Grill Reviews to find the best gas grill for making Pastrami and so much more.
You will find thousands of reviews as well as a handy buying guide to help you along the way.
Most of this revolves around the excessive use of nitrates.
So can you make a healthier pastrami or corned beef? The answer is yes, as long as you are willing to invest some time into the process.
Years ago I found a recipe for corned beef in a cook book that is over 100 years old.
That recipe called for only salt and sugar.
I have added a lot of flavorful spices and herbs that make for a more flavorful corned beef and Pastrami.
Corning is a method of curing or preserving meat with salt and sugar.
This process was developed long before the use of refrigeration, when people has to be more creative about food preservation.
Nitrates give corned beef that bright pink color we are accustomed to, but they are not necessary for the corning process.
They are a way to speed up that process for food manufacturers so that they can make more money.
My version does rely on natural nitrates from freeze-dried beet powder and ground celery seeds; this gives the beef a slightly more pink color.
You can omit those two ingredients if you would prefer to avoid all nitrates, including naturally occurring ones.
Another reason corned beef or pastrami are considered unhealthy has to do with the beef itself.
Grain-fed beef from factory farms will never be a healthy option.
I prefer to use an organic brisket that comes from grass-fed cows that are allowed to roam on an open field.
It is better for the cow and it is better for you.
Pastrami is a corned beef that is smoked, rather than boiled like a traditional corned beef.
I use smoked sea salt to get that smoky flavor, but I cook it on my gas grill to make things a whole lot easier.
You can use this recipe with regular sea salt rather than smoked sea salt if you want to use the cured brisket for a boiled corned beef.
Ingredients 1 organic grass-fed beef brisket (about 4 pounds) 3 tablespoons of smoked sea salt 3 tablespoons of sugar 1 tablespoon of dried rosemary 1 tablespoon of coriander seed 1 teaspoon of mustard seed 1 teaspoon of dried thyme 1 teaspoon of dried onion granules 1 teaspoon of celery seeds 1 teaspoon of beet powder Directions Put all the ingredients other than the brisket into a spice grinder or coffee bean grinder.
Grind until the spices are pulverized.
Rub this dry spice mix all over the beef brisket.
Put the brisket into a gallon sized resealable bag.
Put this into a casserole or baking dish and place another baking dish over it.
You will want to use something to weigh down the brisket and help push the salt and spices into the meat.
This can be almost anything: a bottle of water, a can of soup or a bag of vegetables will all work.
You are going to leave the corned beef in your refrigerator for 4 weeks, flipping it over every 2 days.
I know this will seem strange to some people and you may think the beef will rot in 4 weeks, but trust me, it will not.
After 4 weeks take the brisket out of the refrigerator and let it come to room temperature before grilling it.
You want to cook the brisket very slowly over indirect heat.
You are looking for a very low ambient temperature of around 200 degrees F.
Turn the brisket over every hour and cook it until it reaches an internal temperature of 165 degrees F; this should take about 8 hours.
Let the Pastrami rest for 15 minutes before slicing.
Be sure to cut it across the grain rather than with it, or you will end up with tough pieces of Pastrami.
Pastrami is absolutely perfect when served on grilled rye bread with mustard.
The Best Gas Grill For Making Pastrami You will need a gas grill that is capable of maintaining low, even temperatures.
Many cheaper grills have hot spots, which will lead to uneven cooking.
Visit Gas Grill Reviews to find the best gas grill for making Pastrami and so much more.
You will find thousands of reviews as well as a handy buying guide to help you along the way.
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