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| One of my most ambitious projects yet, and so so so worth the time, effort, and money spent. |
I did not end up going home for xmas with G this year because I was out of PTO and money, so left to my own devices I decided to make pastrami from scratch.
I preordered 5 pounds of brisket from my local butcher (shout out Meat Hook!) and brined it for 4 days in J's fridge (which is far less laden with Chinese preserves and condiments than mine). Then we lathered on a Sichuan-inspired rub and baked it for 14 hours on low temp overnight and the slab returned to our counter the next morning tanned like it had just vacationed in Greece. Finally, to revive its juices and ready it for the cutting board we gave it an hour long steam bath. I also made the rye bread, the tahini mustard, and sauerkraut all from scratch.
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| coming out of the 4 day brine. needed one more day I think. next time. |
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J coating the brisket with the Sichuan rub
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| what it looked like after the overnight bake |
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| it was still hot when I cut into it so the slices came out thick but wowowow |
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| my xmas oeuvre |
What we didn't eat in a sandwich became breakfast with eggs the next few mornings or was given away to local friends who also stayed in red hook. A new holiday tradition I think.
Recipe is Mandy Lee's in her cookbook but also there's a version
here too. I love that woman.
Happy holidays y'all.
