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Thread: Manwiches

  1. #426
    Thailand Expat AntRobertson's Avatar
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    The only way than manwich could be anymore manly is if it had a hairy chest.

  2. #427
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    It sure is a beast, Barty.

  3. #428
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    ^post up the recipe, please

  4. #429
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    Quote Originally Posted by CSFFan View Post
    ^post up the recipe, please
    For the Pastrami?

  5. #430
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    ^ I was assuming you made the pastrami....maybe I misunderstood

  6. #431
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    Quote Originally Posted by CSFFan View Post
    ^ I was assuming you made the pastrami....maybe I misunderstood
    Yes, I made the Pastrami. Normally I buy a beef brisket and make the Pastrami from scratch, but in this case, I made it from corned beef that I brought from Villa.

    On the day that I made it I already had some steaks on the charcoal grill, so I decided to make the Pastrami in the oven. I used a recipe from the Food Wishes YouTube channel.

    2 cloves garlic, crushed
    1/2 cup vegetable oil
    1/4 cup coarsely ground fresh black pepper
    2 tablespoons smoked paprika
    2 teaspoons ground coriander
    1 teaspoon dry mustard
    1/2 teaspoon ground white pepper
    1/4 teaspoon cayenne pepper
    4 pounds corned beef brisket




    1. Mix garlic and vegetable oil in a small bowl. Set aside for 1 hour.
    2. Preheat oven to 225 degrees F (110 degrees C).
    3. Combine black pepper, paprika, coriander, dry mustard, white pepper, and cayenne pepper in a large bowl. Set aside.
    4. Cover a baking sheet with a large sheet of heavy-duty aluminum foil. Coat aluminum foil with prepared garlic oil. Lay corned beef brisket on foil and brush with remaining garlic oil.
    5. Cover all sides of corned beef brisket completely with pepper mixture, reserving 1 to 2 tablespoons.
    6. With fat side of corned beef brisket up, wrap in the sheet of aluminum foil. Place wrapped corned beef on another sheet of aluminum foil with the seam and fat side down. Place double-wrapped corned beef on a third sheet of aluminum foil (seam down), and wrap again.
    7. Bake in the preheated oven for 6 hours.
    8. Remove pastrami from the oven and let cool to room temperature, about 3 hours.
    9. With pastrami still wrapped in aluminum foil, place in a freezer bag or other plastic bag and refrigerate for 8 to 10 hours.
    10. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
    11. Line a baking sheet with aluminum foil.
    12. Remove pastrami from refrigerator, unwrap, and place on the prepared baking sheet. Sprinkle top with 1 to 2 tablespoons of remaining pepper mixture.
    13. Place pastrami in the oven, 6 to 8 inches below broiler heat. Broil briefly to brown surface, about 3 to 4 minutes. Remove pastrami from the oven and slice thinly, about 1/8-inch slices.
    14. Heat a large skillet over low heat.
    15. Heat pastrami slices in the skillet with a few drops of water until fat begins to turn from white to translucent, about 5 minutes.




    Attached Images Attached Images

  7. #432
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    That's some nice stuff....I'll be visiting villa soon for some of that cormed beef.

    Well done, sir!

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