Sous Vide Pastrami

Author

Russell Wong

Massive #anovafoodnerd living in the Bay Area with his family. Fun fact: Russell works right next door the Anova Kitchen!

Prep Time: 06:00

Recipe Time: 40:00

Temperature : 132F / 55.6C

Ingredients

• 1 corned beef brisket, soaked overnight in cold water
• Pastrami rub

Directions

1. Set your Anova Sous Vide Precision Cooker to 132ºF / 55.6ºC
2. Season brisket liberally with pastrami rub
3. Heat smoker to 180°F / 82°C. Place brisket on smoker and smoke for 6-8 hours, until internal temp is 130°F / 54.4°C
4. Remove from smoker. Place in large vacuum bag
5. Set your Anova Sous Vide Precision Cooker to 132ºF / 55.6ºC
6. Place in water bath and sous vide for 40 hours.

Finishing Steps

1. Remove from water bath, un bag, season as necessary and slice to eat!