A Star is Born – Sous Vide Pastrami

A Star is Born begins with Jack meeting Ally.  That first night they spend the evening writing music.  Ally returns home to find a mess that her father, Lorenzo and his friends have made.  Appears that they were making sandwiches.  This is a fairly advanced recipe for pastrami, but so worth the effort.  Excellent on rye bread with brown mustard.  Enjoy.

AuthorTheGBYCategory, , DifficultyAdvanced

Sous Vide Pastrami - The GBY

Yields1 Serving

 4 kg Beef, short ribs
 9 kg Water
 655 kg Brown Sugar
 375 g Salt
 60 g Insta Cure No. 1
 82 g Black Pepper
 68 g Coriander seed, whole
 10 g Yellow Mustard Seed, whole
 8 g Pink peppercorns, whole
 4.60 g Fennel Seed, whole
 3.20 g Cinnamon, whole
 8.50 g Chili Flake, whole
 0.70 g Clove
 0.50 g Bay Leaf, fresh
 10 g Garlic Powder
 10 g Juniper Berries, whole

Brine
1

Scale ingredients. Fill a large container such as a Cambro with water. Add ingredients and whisk until fully dissolved. Chill brine to below 40 °F / 4 °C.

CHEF’S TIP: Dissolve the ingredients in half of the water. Heat this water until the salts and sugar are dissolved, then add the other half in the form of ice to quickly chill the brine.

NOTE: If you aren’t sure where to find Insta Cure No. 1, check Amazon.

2

Trim the fat from the plate of ribs. Trim away any silver skin covering the meat. From the back side of the rib plate, slice along the length of each bone. Doing this will make it easier to remove the bones after cooking (see Step 11).

3

Submerge prepared rib plates in brine for seven days. Keep the brine and ribs refrigerated. Turn rib plates over each day to ensure even brining.

Spice Rub
4

Scale spices. Coarsely grind black pepper, coriander, juniper berries, and chili flakes. Combine all ingredients.

5

Remove ribs from brine after seven days. Lightly pat dry.

Cook
6

Apply spice rub to all sides of the rib plates. Press spices into meat for better adhesion.
NOTE: Spice rub should increase the weight of the meat by about 5 percent. That is, a 500 g rib plate should be covered by about 25 g of rub.

7

Smoke ribs at 149 °F / 65 °C for five to seven hours at a relative humidity around 65 percent.

8

Vacuum-pack smoked ribs. Cook brined ribs in water at 149 °F / 65 °C for 48 hours.
NOTE: Your sous vide water will turn brown during this cooking process. That’s because the smoke compounds in the meat will permeate the packaging and leak into the water. Don’t worry—your packaging isn’t ripped.

9

Remove the short ribs from the water. Cut open the packaging. Remove bones from ribs. Pull the bones away from the rib plate. They should pull away easily. Slice the short ribs into strips parallel to the direction of the rib bones.

Ingredients

 4 kg Beef, short ribs
 9 kg Water
 655 kg Brown Sugar
 375 g Salt
 60 g Insta Cure No. 1
 82 g Black Pepper
 68 g Coriander seed, whole
 10 g Yellow Mustard Seed, whole
 8 g Pink peppercorns, whole
 4.60 g Fennel Seed, whole
 3.20 g Cinnamon, whole
 8.50 g Chili Flake, whole
 0.70 g Clove
 0.50 g Bay Leaf, fresh
 10 g Garlic Powder
 10 g Juniper Berries, whole

Directions

Brine
1

Scale ingredients. Fill a large container such as a Cambro with water. Add ingredients and whisk until fully dissolved. Chill brine to below 40 °F / 4 °C.

CHEF’S TIP: Dissolve the ingredients in half of the water. Heat this water until the salts and sugar are dissolved, then add the other half in the form of ice to quickly chill the brine.

NOTE: If you aren’t sure where to find Insta Cure No. 1, check Amazon.

2

Trim the fat from the plate of ribs. Trim away any silver skin covering the meat. From the back side of the rib plate, slice along the length of each bone. Doing this will make it easier to remove the bones after cooking (see Step 11).

3

Submerge prepared rib plates in brine for seven days. Keep the brine and ribs refrigerated. Turn rib plates over each day to ensure even brining.

Spice Rub
4

Scale spices. Coarsely grind black pepper, coriander, juniper berries, and chili flakes. Combine all ingredients.

5

Remove ribs from brine after seven days. Lightly pat dry.

Cook
6

Apply spice rub to all sides of the rib plates. Press spices into meat for better adhesion.
NOTE: Spice rub should increase the weight of the meat by about 5 percent. That is, a 500 g rib plate should be covered by about 25 g of rub.

7

Smoke ribs at 149 °F / 65 °C for five to seven hours at a relative humidity around 65 percent.

8

Vacuum-pack smoked ribs. Cook brined ribs in water at 149 °F / 65 °C for 48 hours.
NOTE: Your sous vide water will turn brown during this cooking process. That’s because the smoke compounds in the meat will permeate the packaging and leak into the water. Don’t worry—your packaging isn’t ripped.

9

Remove the short ribs from the water. Cut open the packaging. Remove bones from ribs. Pull the bones away from the rib plate. They should pull away easily. Slice the short ribs into strips parallel to the direction of the rib bones.

Sous Vide Pastrami

(Photography by: Mark Farinholt
Recipe by: Chef Steps )

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