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Pastrami

matthew.snyder77

So....... I tackled what I consider to be the poster child dish of modernist cooking. 72-hour beef short rib pastrami. This was kind a proof of concept test run, mostly to get a long cook under my belt. Didn't smoke the ribs first, but used the CS apartment rib rub for flavoring.

Pardon my French, but holy shit. The texture alone is worth any hassle. These things are amazing. I didn't even plate up, just stood at the board cutting and eating. I feel like I'm high on gelatin.

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Comments

Catherine_110236

Are the details on this site? Boneless I'm assuming. We did some bone-in for 24 hours at 158 and the flavor was simply incredible. Beefiest thing I've ever tasted. Were going to do 48 hours but a planned power outage changed those plans

Jack_Mayer_85396

Yup, that was the gateway dish for me too! A local chef who is a friend graciously shared the recipe/method with me.

matthew.snyder77

Dude, I didn't even properly clean the ribs up. I just stood at my board for like 20 minutes stuffing my face.

tshewman

LOL! with the second circulator on the way, I suspect I'll be doing more long cooks. The pastrami is rather amazing! I used cheeks and the oven with a box smoker and they were still amazing. I had to deliberately ration so I wouldn't eat in one sitting so know the feeling. Thanks for sharing!