nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Pastrami/Corned Beef

Samuel_68313

Hey guys, I think in the next few weeks I am going to be making some corned beef, following the chefsteps pastrami recipe (without smoking, obviously), I was just curious if anyone has tried this with any different cuts of beef other than brisket and short ribs and if so what degree of success they have had.

Find more posts tagged with

Recipes Q's

Comments

Greg_Kraushaar_60903

That was me. It was by no means a total fail though. Eating it was interesting. Like taking a slice of rare roast beef and corned beef and eating them together. They flavours were quite separate. Odd but by no means unpleasant. In addition to asking here, I also asked my butcher. He suggested injecting the brine or at least running skewers through the meat to provide pathways for the brine to penetrate. I haven't tried it again though. I need to get to my wholesale spice mercahant first. Buying them retail is exorbitant.

currtj35

Someone in the comment section on the chefsteps corned beef recipe did it with Silverside. Theres a picture there and the brine didn't penetrate far enough through the meat. If you're using a thicker cut you'll probably need to brine it for 12-15 days. Maybe a chuck roast would work, but it would probably take a really long time to brine. I certainly wouldn't use a tender cut for it.