How To Cook Navel Pastrami

Unlock the Secrets to Cooking Delicious Navel Pastrami

Are you a fan of mouthwatering deli sandwiches? If so, then you must have tried navel pastrami at some point. This flavorful and succulent meat, made from the navel cut of beef, is a delicacy that many people crave. If you want to impress your friends and family with your cooking skills, we’ve got you covered. In this article, we will guide you through the process of cooking delectable navel pastrami that will have everyone asking for seconds.

Step 1: Gather your Ingredients

The key to cooking perfect navel pastrami lies in selecting the right ingredients. Here’s what you’ll need:

1. A whole navel cut of beef
2. Coarse black pepper
3. Coriander seeds
4. Garlic cloves
5. Kosher salt
6. Bay leaves
7. Juniper berries

Step 2: Prepare the Meat

Before starting the cooking process, it’s important to prepare the navel cut of beef. Follow these simple steps:

1. Rinse the meat under cold water to remove any unwanted debris.
2. Pat the meat dry with a paper towel.
3. Trim any excess fat from the meat.

Step 3: Create the Flavorful Rub

The secret to mouthwatering navel pastrami lies in the rub. This combination of spices and herbs will infuse the meat with incredible flavor. Follow these steps to create the perfect rub:

1. In a mortar and pestle, grind the coriander seeds, coarse black pepper, and juniper berries together until they form a coarse mixture.
2. Add minced garlic cloves and kosher salt to the mixture and combine well.
3. Rub the mixture all over the navel cut of beef, making sure every inch is coated.

Step 4: Let it Rest

After applying the rub, it’s time to let the meat rest. Place the seasoned navel pastrami in a large resealable bag and refrigerate for at least 5 days. This resting period allows the flavors to penetrate the meat and enhances the overall taste.

Step 5: Cooking Time

Now comes the exciting part. Follow these steps to cook your navel pastrami to perfection:

1. Preheat your smoker or oven to 225°F (107°C).
2. Remove the navel pastrami from the refrigerator and let it come to room temperature.
3. Place the meat on a wire rack and insert a meat thermometer into the thickest part.
4. Cook the navel pastrami until the internal temperature reaches 195°F (90°C). This can take anywhere from 6 to 10 hours, so patience is key.
5. Once cooked, remove the pastrami from the smoker or oven and let it rest for about 20 minutes.

Serving Suggestions

Congratulations on successfully cooking your navel pastrami! Now it’s time to enjoy it. Here are some serving ideas:

• Slice the pastrami thinly and serve it on fresh rye bread with a layer of mustard.
• Add some sauerkraut and Swiss cheese for a classic Reuben sandwich.
• Create a deli-style platter with sliced pastrami, pickles, and a variety of mustards.

Whether you’re planning a delightful lunch or hosting a dinner party, navel pastrami is a crowd-pleasing choice that will leave everyone satisfied. So, put on your chef’s hat, follow our step-by-step guide, and get ready to savor the flavors of homemade navel pastrami. Your taste buds will thank you!