Pastrami Au Jus

by zydecopaws on December 22, 2011

The last of the corned beef purchased on sale following St. Patrick’s Day came out of the freezer and was turned into pastrami today. Auntie was discussing some I sent her home with a couple of visits ago, I mentioned that I had been working on improving it, and the next thing you know it’s on the WSM. I did learn a few things from the last effort, and this batch sat in the foil until it passed the brisket tenderness test.

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This batch was so tender that slicing it was almost a pleasure in spite of the weird-shaped cuts of beef.

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I followed Thirdeye’s recipe a bit closer this time; at least I used most of the suggested ingredients, even though I pretty much ignored the proportions. The finished result was extremely tasty although a bit on the peppery side. I guess I’ll need to dial back the peppercorns a bit next time.

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I was able to preserve the juice from the foil this time around and after separating out most of the fat had a delicious au jus to pour over the pastrami. Something tells me that the leftovers will be gone by tomorrow afternoon…

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