Butt or Brisket?

Pakak

thirdeye,[p]Ok, I see the recipe now ... was using the "Last 25" option.[p]Do you have a recipe for corned beef also? I wouldn't mind trying everything from scratch. Thanks!

djm5x9

MMBE:[p]Here is another recipe for you to review . . .

[ul][li]Pastrami . . .[/ul]

Chuck

mad max beyond eggdome,[p]We did have a good New Years..thanks...and I hope you and your family had a great one as well.[p]I saw that lobster stuffed tenderloin (wished I coulda been there) and it looked mighty good. My daughter, Lauren..the flank steak fanatic, wants me to do stromboli this weekend before she back to school to finish up her student teaching. I would love to give your mushroom pancetta mix a try. Post, send or give me a link for the recipe if you get a chance. Cathy and I love mushrooms. All this talk about stromboli and pastrami has me starving. One or two more invoices to send and then I'm outta here.[p]Say hi to spawn for me. Have a great day Max!![p]Chuck

Marvin

thirdeye,
Since a store-bought corned beef usually requires only heating to 160 to eat, why do you cook it like a brisket, to 185+?
Thanks in advance for the response.

BluesnBBQ

mad max beyond eggdome,[p]Yeah, I've been reading it. I've seen some other pastrami recipes online but I've never tried to make it. Maybe I will soon.

mad max beyond eggdome

Chuck,
here is the whole recipe . .i emailed it as well. .. .like i said, just do the mushroom/pancetta mixture and stick it in a stromboli. .. i'm sure it'll be great. . .[p]Lobster-Stuffed Beef Tenderloin with Bearnaise Sauce
Recipe courtesy Emeril Lagasse, 2003
Show: Emeril Live[p]Episode: Emeril Kicks up the Holidays [p] [p][p]2 rock lobster tails
1 tablespoon vegetable oil
1/4 pound pancetta or bacon, chopped
1/2 cup chopped shallots
3 tablespoons minced celery
2 teaspoons minced garlic
4 ounces baby chanterelle mushrooms, stems trimmed and sliced
Salt and freshly ground black pepper
2 tablespoons minced green onions
2 tablespoons dry white wine
1 tablespoon chopped fresh parsley leaves
1 center-cut beef tenderloin, about 3 1/2 pounds, trimmed and butterflied
Steamed fresh asparagus, as accompaniment
Bearnaise Sauce, recipe follows
Preheat the oven to 400 degrees F.
Set up a large steamer. Place the lobster tails in the steamer and steam until just cooked through, about 6 minutes. Remove the lobster tails from the steamer. Cut along the underside of the shell and remove the tail meat whole. Set aside
In a large skillet, heat 1 teaspoon of the oil over medium-high heat. Add the pancetta and cook, stirring, until crisp and the fat is rendered, about 5 minutes. Remove with a slotted spoon. Drain off all but 2 teaspoons of fat from the pan. Add the shallots and celery and cook, stirring, until soft, about 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the mushrooms and a pinch each of salt and pepper, and cook until the mushrooms give off their liquid, 3 to 4 minutes. Add the green onions and stir. Add the wine, increase the heat, and cook until it has nearly all evaporated, 1 to 2 minutes. Add the parsley and stir. Remove from the heat, stir in the cooked pancetta, and let cool.
Spread the butterflied beef, cut side up, flat on a surface. Spread the pancetta-vegetable mixture in a line across the meat, about 2 inches from the top, leaving a 1/2-inch border on the sides. Lay the lobster tails on top of the mixture, going across the beef. Pull the top flap over the lobster tails and roll the meat over the stuffing, jellyroll fashion, and tuck in the ends. Tie with kitchen twine every 2 inches.
Place in a large heavy roasting pan, rub on all sides with the remaining 2 teaspoons olive oil, and season lightly with salt and pepper. Place over medium-high heat and sear the meat on all sides, about 6 minutes. Place in the oven and roast to desired temperature, 30 to 35 minutes for medium-rare.
Transfer to a cutting board. Tent and let rest for 10 minutes before carving. Remove the kitchen twine and slice thickly. Place on a platter, surround with the asparagus, and drizzle with the Bearnaise Sauce. Serve immediately.
Bearnaise Sauce:
2 tablespoons chopped shallots
4 sprigs fresh tarragon
1/4 cup dry white wine
1/4 cup dry vermouth
4 large egg yolks
1 cup (2 sticks) melted unsalted butter or clarified butter
1 teaspoon fresh lemon juice
2 tablespoons chopped fresh tarragon leaves
1/2 teaspoon salt
1/8 teaspoon ground white pepper
In a small saucepan, combine the shallots, tarragon, white wine, and vermouth. Bring to a boil and cook until reduced to 2 tablespoons. Remove from the heat, strain, and cool.
In the top of a double boiler, or in a metal bowl fitted over a pot of barely simmering water, whisk the egg yolks and reduced wine until ribbons start to form. Whisking constantly, drizzle in the melted butter a bit at a time until all the butter is added and the mixture is thick. Remove from the heat. Whisk in the lemon juice, chopped tarragon, salt, and pepper. Adjust the seasoning, to taste. Cover to keep warm until ready to serve. To serve, place in a decorative bowl with a small sauce ladle.[p]

thirdeye

Marvin,
For corned beef and cabbage or slicing for sandwiches, I gave up on boiling corned beef years ago and switched to brasing, which breaks down the fibers a little more gentle than boiling. Every now and then I'll use a pressure cooker if I want it falling apart tender. Anyway, I never check the temp when braising, as soon as a fork slides is and twists in there, it is done so I don't know what temp I pull it. As far as pastrami goes, I've had better luck with a target temp around 185°, but I still use the fork test as well. At 165° they are just at the end of the plateau, they are done, just a little too chewey for me. I suppose you could go to 165° & slice them real thin.

Unknown

<p />thirdeye,[p]Looks great. I also pastrami several beef cuts from scratch and will include a picture. Good stuff!![p]Dave

mad max beyond eggdome

Old Dave,
dang, you both have me in a pastrami mode for sure now! . . looks good

Yazoo

mad max beyond eggdome,[p]Is that the whole recipe for a 5 hour brisket? I might just try it this weekend. Thanks.