Pastrami Shortcut
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1/2 cup water
- 1 tbs worcestershire sauce
- 1 tbsp black peppercorns
- 1 tbsp coriander seeds
- 1 corned beef (i used a 3 pound store-bought corned beef)
- dry wood chips or pellets for smoking
- Carbohydrate 1.72678167017003 g
- Cholesterol 0 mg
- Fat 0.19416000039392 g
- Fiber 0.655350015062511 g
- Protein 0.226305000459137 g
- Saturated Fat 0.0192000000389538 g
- Serving Size 1 1 Serving (25g)
- Sodium 29.3336667252451 mg
- Sugar 1.07143165510752 g
- Trans Fat 0.0145200000294588 g
- Calories 8 calories
Remove the salt from the corned beef - rinse under cold running water before placing in pot or zip-lock bag - cover with fresh water and let sit overnight in the fridge.Combine coriander seeds and peppercorns in grinder (or mortar and pestle if you are old school) and rough grind/crush - set asideRemove de-salted corned beef from water, rinse, pat dry and season with coriander/pepper seasonings. Press the seasonings into all sides.Place seasoned meat into pre-heated smoker (or oven) set to between 235°F and 250° and cook until internal temperature is about 175°F - 180°F.Remove and place in pressure cooker with ½ cup water and 1 Tbsp of Worcestershire sauce, bring to steam and let steam for about 5-8 minutes. Remove from heat and allow to cool. You're shooting for a target internal temperature of 200°F.Let meat rest and slice thinly for sandwiches.
