Corned Beef Brisket/Pastrami

Ingredients for 6

• 3-4 lb corned beef brisket

• 2-3 cloves of garlic cut into slivers

• 2 Tbs Dijon mustard

• Pickling spice

• Granulated garlic and onion

• 1 head green cabbage

• 2 onions, quartered

• 6 large carrots, peeled & cut into 3 inch lengths

• 6 medium russet potatoes, quartered

• Meathead’s Pastrami Rub if making Pastrami

Directions

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  Step 1

  1 DAY BEFORE THE COOK: Rinse the corned beef well and pat dry with paper towel. Save the package liquid for cooking the vegetables later. Insert slivers of fresh garlic all over the corned beef. Brush all sides of the beef with Dijon mustard and sprinkle it with granulated garlic and granulated onion. Sprinkle the beef well with pickling spice. Vacuum seal the beef in a sealer bag.

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  Step 2

  48 HOURS BEFORE SERVING: Set the sous vide for 138*F. Place the brisket in the water bath and cook for 30-48 hours.

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  Step 3

  THE DAY OF SERVING: Remove the beef from the vacuum bag and save the cooking liquid. For Pressure Cooking the Vegetables: Place the reserved liquid from the brisket package and the reserved cooking liquid into the inner pot. Place the carrots in the bottom followed by the quartered onion, and potatoes. Pour the liquid from the vacuum bag into the pot. Add water if necessary so that there is 1.5 cups minimum liquid in the pot. Place the lid on the pot and use the manual setting for 3 minutes. Note: if making Pastrami only place in the cabbage —>Use quick release and add the brisket and then cabbage on top of the brisket. Pressure cook on manual 3 minutes and do a quick release again to remove pressure. Thin slice the meat against the grain and serve with the vegetables, cabbage and liquid from the pot to pour over the meat and vegetables on each plate as desired. If desired, place the brisket under the broiler and sear until browned or use a torch to sear the brisket before serving.

• Step 4

  FOR PASTRAMI: Place the cooked brisket in an ice water bath for 30 minutes to quick chill the meat. Remove the meat from the vacuum bag as above and save the cooking liquid for cooking the vegetables. Pat dry the meat and rub olive oil over the brisket. Sprinkle pastrami rub all over the brisket. Meathead’s Pastrami Rub Ingredients 2 tablespoons whole black peppercorns 2 tablespoons fresh coarsely ground black pepper 1 tablespoon whole coriander seeds 1 tablespoon coriander powder 1 tablespoon brown sugar 1 tablespoon paprika 2 teaspoons garlic powder 2 teaspoons onion powder 1/2 teaspoon whole mustard seeds 1/2 teaspoon mustard powder Smoke the brisket in a smoker for a couple hours at 225*F until the internal temperature reaches 150* F. 30 minutes before finishing the smoking prepare the vegetables in the pressure cooker as described above in Step 3.

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