Short Rib Pastrami
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Delicious and unbelievably soft pastrami.
Pickled for 8 days and cooked for 2.
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Pro-level cooking techniques made simple.
Ingredients for 1
Short rib plate
Brown sugar
Kosher salt
Prague powder #1
Blackpepper
Coriander seeds
Mustard seeds
Red peppercorns
Cinnamon stick
Bay leaf
Cloves
Chili flakes
Juniper
Garlic powder
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 149.0ºF / 65.0ºC.
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Eating
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Step 0
Remove bones and serve