Pastrami

Ingredients for 6

• Corned beef 2kg

• Pastrami rub equal parts black pepper and dried ground coriander

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 136.9ºF / 58.3ºC.

• Step 2

  Soak uncooked corned beef in fresh water for 8-12 hours to draw out some of the saltiness. Change water a couple of times

• Step 3

  Place beef in vacuum sealed bag and set sous vide to 58.3c for 30 hours

• Step 4

  Remove bag from water bath and plunge into ice water to drop meat temperature quickly to about 3c

• Step 5

  Set barbecue smoker to about 125c

• 

  Step 6

  Remove meat from bag pat dry and rub generously with pepper and coriander rub until coated on all sides

• 

  Step 7

  Place beef in barbecue above a tray of water and add smoking wood to heat beads and cover with lid. Smoke for 60-90 minutes at around 125c until meat reaches internal temperature of 52c

• 

  Step 8

  Remove from barbecue cover with foil until ready to serve.

• Step 0

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