Pastrami

Author

Trevor McDonald

Prep Time: 00:00

Recipe Time: 30:00

Temperature : 136.9F / 58.3C

Ingredients

• Corned beef 2kg
• Pastrami rub equal parts black pepper and dried ground coriander

Directions

1. Set your Anova Sous Vide Precision Cooker to 136.9ºF / 58.3ºC.
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
3. Place beef in vacuum sealed bag and set sous vide to 58.3c for 30 hours
4. Remove bag from water bath and plunge into ice water to drop meat temperature quickly to about 3c
5. Set barbecue smoker to about 125c
6. Remove meat from bag pat dry and rub generously with pepper and coriander rub until coated on all sides
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
8. Remove from barbecue cover with foil until ready to serve.