Chefsteps Pastrami Question

Hi everyone,

I am hosting a 9 course Tasting Event for 14 people in Late June. I am planning on serving the Chefsteps Pastrami as one of the courses. I will be using a boneless Wagyu Shortrib Plate.

Questions:

Since I will be juggling many dishes during prep, I would not like to hog my Joule for 48 Hours. Would Cooking at 158F for 24 Hours yield a similar quality product?

Do you shorten the Brining time due to my rib plates being boneless?

Thanks in advance!

Find more posts tagged with

Recipes Q's

Comments

brian_martin2001

There may be some useful information here: https://www.chefsteps.com/activities/beef-short-ribs-your-way

Good luck

Brandon_Byrd_40557

Cook, chill, retherm.

cbiel12

Yep, I am going to cook, and chill a day or two in advance. I am just trying to align 3-4 other sous vide cooks with only two circulators, hence wanting to reduce cook time to 24hr.

Brandon_Byrd_40557

You could do it a week in advance if you wanted to (if it's going to be vacuum sealed). Cured, cooked short ribs will hold almost forever in a properly cold refrigerator.

cbiel12

Good Call! I have a Vac master 215 + a refrigerator that maintains 36F. This coupled with Curing Salt should be sufficient enough to safely store ribs for quite some time.

Thanks!