Sous vide Picanha pastrami

[FeChef]

In my opinion, Picanha is way to lean for pastrami. I had very good results with beef tongue. I would not even go back to brisket if making from scratch. Its been a while since i found a deal on corned beef on sale. Maybe i am just old and can't get past the $0.99/lb deals around St pattys day. @rotuts knows what im talking bout. lol

[&roid]

In the end I ran out of time this week so had to cheat a little and use liquid smoke. I cooked it at 110°C in the oven after coating with the smoke. 
 

It actually turned out pretty well - the sous vide method has left really juicy tender meat, much better than previous salt beef attempts I’ve done using traditional methods. 
 

flavour was ok, a bit of the sweet side so I’d reduce the sugar content substantially next time. 
 

Not the most artful of pictures but you can see the colour was a nice deep red. 

Edited December 5, 2022 by &roid (log)

[AAQuesada]

Nice! That's one of my favorite cuts off meat

 

I was just looking at this one with Beef Cheeks, another favorite cut that looks pretty sexy too.

 

https://thefoodist.uk/2015/05/31/beef-cheek-pastrami-recipe-redux/

Edited December 7, 2022 by AAQuesada (log)

[FeChef]

21 minutes ago, AAQuesada said:

Nice! That's one of my favorite cuts off meat

 

I was just looking at this one with Beef Cheeks, another favorite cut that looks pretty sexy too.

 

https://thefoodist.uk/2015/05/31/beef-cheek-pastrami-recipe-redux/

Beef cheeks would be great for pastrami. My best Pastrami was a 10 day cured beef tongue.

[ElsieD]

12 hours ago, AAQuesada said:

Nice! That's one of my favorite cuts off meat

 

I was just looking at this one with Beef Cheeks, another favorite cut that looks pretty sexy too.

 

https://thefoodist.uk/2015/05/31/beef-cheek-pastrami-recipe-redux/

 

This looks interesting.  I have 5 beef cheeks in the freezer and may try this.  Brining it is simple enough.  I'm thinking if all you want is salt beef, it cooked be cooked sous vide.   For pastrami, I can smoke it using my Cameron stove top smoker, using my Control Freak set to 130C.  The meat  then be cooked sous vide.  Any reason why this won't work?

[rotuts]

@FeChef 

 

''   $0.99/lb deals  '''

 

Wow !  you are old !

 

I think I remember $ 1.49  

 

but my memory is hazy 

 

[rotuts]

@ElsieD 

 

Wow !  ''  5 beef cheeks ''

 

Id suggest this , 

 

never having a beef cheek myself , to look into 

 

there are various way , delicious many

 

to deal with the tougher parts of the Cow.

 

Id suggest just SV , perhaps a little minimal trimmign

 

w a light seasoning , that's Beef-y

 

I like penzies chicago steak 

 

and Saures Roat Prime Rib .

 

no mater 

 

just thyme , rosemary , perhaps a bit of garlic 

 

if you that sort of thing:

 

for the best thinly sliced meat 

 

for the Best ' Not Roast Beef  'sandwich you ever tasted 

 

130.1 for 24 hrs ? 36 H ?

 

the Week SVd expert know this , and here 

 

if the Cheeks are Fz

 

try this first .

 

then move on to seasons etc

[AAQuesada]

5 hours ago, ElsieD said:

Any reason why this won't work?

Beef Cheeks are great sous vide. And I not even huge fan of Sous vide generally. I would do it this way as well for Pastrami. If you do it let us know how it turns out!

Edited December 7, 2022 by AAQuesada (log)

[ElsieD]

The first time I had beef cheeks I cooked them sous vide.  They were wonderful.  Even better, though we're the pork cheeks I bought at the same place, also cooked sous. Vide.  A few weeks back I cooked one sous vide and it was tough.    Because of that unhappy outcome, this week I cooked two in my Instant Pot.  They were terrific.  But, I prefer my beef medium rare so I will try again.  The pastrami intrigues  me.  I'll definitely post results here, should I try it.

[AAQuesada]

You can def sous vide beef cheeks medium, I've done it. Just make sure you leave it long enough to soften up 

[FeChef]

6 hours ago, rotuts said:

@FeChef 

 

''   $0.99/lb deals  '''

 

Wow !  you are old !

 

I think I remember $ 1.49  

 

but my memory is hazy 

 

Could be regional pricing. I remember way back in the SV corned beef thread i was getting corned beef for 0.99/lb on sale around St Patty's day. Maybe it was $1.49/lb in your area. Either way, I havent seen those deals since pre covid, and i doubt i will see them anytime soon.

[btbyrd]

Beef cheek pastrami. Recipe from Modernist Cuisine.

 

[gfweb]

On 12/7/2022 at 5:58 PM, ElsieD said:

The first time I had beef cheeks I cooked them sous vide.  They were wonderful.  Even better, though we're the pork cheeks I bought at the same place, also cooked sous. Vide.  A few weeks back I cooked one sous vide and it was tough.    Because of that unhappy outcome, this week I cooked two in my Instant Pot.  They were terrific.  But, I prefer my beef medium rare so I will try again.  The pastrami intrigues  me.  I'll definitely post results here, should I try it.

 

For medium, I'd SV a long time to soften...2 days maybe

[ElsieD]

1 hour ago, gfweb said:

 

For medium, I'd SV a long time to soften...2 days maybe

 

Yes, I did them for 48 hours sous vide which I'd what I did before.  I still have some so will try again one day.