Pastrami Meatballs Recipes

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REUBEN STYLE CASSEROLE WITH PASTRAMI MEATBALLS, SAUERKRAUT AND BARLEY



Reuben Style Casserole with Pastrami Meatballs, Sauerkraut and Barley image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 23

12 ounces ground beef
12 ounces ground pork
About 3/4 cup plain breadcrumbs
2 to 3 tablespoons finely chopped fresh parsley
1 tablespoon ground coriander, a scant palmful
1 tablespoon granulated garlic, a scant palmful
1 tablespoon paprika, a scant palmful
1 tablespoon coarse black pepper
1 1/2 teaspoons ground allspice, half a palmful
About 1/2 teaspoon cayenne pepper or ground red pepper
1 large egg, beaten
Kosher salt
Olive oil spray
Kosher salt
1 1/4 cups pearled barley
4 tablespoons butter
2 large onions, chopped
Ground black pepper
1 pound sauerkraut, rinsed and drained
2 cups grated Swiss cheese (about a 12-ounce brick)
1 cup sour cream
1/3 cup ketchup
1/4 cup pickle relish

Steps:

  • For the meatballs: Preheat the oven to 450 degrees F. In a mixing bowl, combine the beef and pork. Then add the breadcrumbs, parsley, coriander, garlic, paprika, black pepper, allspice, cayenne and egg. Sprinkle with salt. Form into 1 1/2-inch meatballs and arrange on a baking sheet. Spray with olive oil and bake to lightly brown, 10 to 12 minutes.
  • For the casserole: Bring a medium pot of water to a boil, salt the water and cook the barley to tender, about 20 minutes. Drain.
  • Meanwhile, melt the butter over medium heat. Add the onions and season with salt and pepper. Cook until golden in color and sweet, stirring frequently, 15 to 20 minutes.
  • In a casserole, combine the barley, onions and sauerkraut. Top with the Swiss cheese and arrange the meatballs in the casserole. Cool and cover for a make-ahead meal.
  • Combine the sour cream with the ketchup and relish. Season with salt and pepper and store in a plastic food storage bag.
  • Bring the casserole to room temp. Preheat the oven to 350 degrees F and bake until the cheese is melted and the casserole is hot throughout. Cut the corner of the baggie, drizzle the dressing over the casserole and serve.

PRIMETIME PASTRAMI



Primetime Pastrami image

Provided by Guy Fieri

Categories     main-dish

Time P5DT8h30m

Yield 10 to 12 servings

Number Of Ingredients 22

1 gallon water
10 ounces light brown sugar
5 ounces kosher salt
2 ounces pink curing salt
5 teaspoons coriander seeds
5 teaspoons yellow mustard seeds
2 1/2 teaspoons fennel seeds
2 1/2 teaspoons crushed juniper berries
1 teaspoon red chile flakes
6 bay leaves
2 whole cloves
2 cinnamon sticks
2 star anise
Ice
1 cup black peppercorns
3/4 cup coriander seeds
1/4 cup juniper berries
1 cup kosher salt
1 cup light brown sugar
2 tablespoons red chile flakes
2 tablespoons granulated garlic
1 whole brisket, trimmed

Steps:

  • For the brine: In a large stockpot, add half of the water, the brown sugar, kosher salt, curing salt, coriander seeds, mustard seeds, fennel seeds, juniper berries, chile flakes, bay leaves, cloves, cinnamon and star anise and bring to a boil. Then simmer for 30 minutes. Add the remaining water with some ice to chill the brine.
  • For the rub: Grind the peppercorns, coriander and juniper until crushed but still a little chunky. Add to a mixing bowl. Add the salt, brown sugar, chile flakes and granulated garlic and stir to combine.
  • For the pastrami: First, clean all the fat off the brisket including the "V" between the two muscles, then follow the fat between the two muscles and separate them making a flat and a cap.
  • Transfer the brine to a large hotel pan or roasting pan. Add the brisket and refrigerate at least 5 days and no more than 10 days. Make sure the brisket is stirred once a day to get an evenly brined brisket.
  • After a minimum of 5 days, prepare a smoker for 225 degrees F.
  • Remove the pastrami, rinse it and blot dry with paper towels. Thoroughly rub the brined brisket with the pastrami rub. Place in smoker and cook for 8 hours until the internal temperature reaches 210 degrees F on an instant-read thermometer.

PASTRAMI SANDWICHES WITH ONION RINGS AND QUICK PICKLES



Pastrami Sandwiches with Onion Rings and Quick Pickles image

Pastrami on rye is the ultimate classic Jewish deli sandwich that I loved eating late at night at Katz's when I lived in New York. Pastrami is made from either the deckel, navel, or brisket cut of beef, and is brined, smoked, and steamed, which infuses it with sooo much addictive flavor. In this version I topped mine with onion rings because YOLO. They add crunch and sweetness too.

Provided by Molly Yeh

Categories     main-dish

Time P1DT17h20m

Yield 6 servings

Number Of Ingredients 31

1 cup kosher salt
1/2 cup granulated sugar
1/4 cup light brown sugar
2 tablespoons pickling spice
1 tablespoon mustard seeds
1 tablespoon pink curing salt (not pink Himalayan salt)
4 cloves garlic, crushed and peeled
1/4 cup plus 1 tablespoon coriander seeds
One 3- to 3 1/2-pound piece brisket, with the fat cap (ask for the flat cut of the brisket, not the point cut)
1/4 cup black peppercorns
2 tablespoons smoked paprika
Sliced rye bread, for serving
Deli mustard, for serving
Onion Rings, recipe follows
Pickles, recipe follows
Canola oil, for frying
1 cup all-purpose flour
2 large eggs, whisked
1/2 cup panko breadcrumbs
1/2 cup regular breadcrumbs
1 large onion, sliced into 1/4-inch rings
Kosher salt
1 cup distilled white vinegar
1 tablespoon kosher salt
2 teaspoons mustard seeds
1 teaspoon granulated sugar
1 teaspoon black peppercorns
1 clove garlic, crushed and peeled
3 Persian or small kirby cucumbers, sliced about 1/4-inch thick
2 red chiles, thinly sliced
1/4 cup fresh dill sprigs

Steps:

  • Combine the salt, granulated sugar, brown sugar, pickling spice, mustard seeds, pink curing salt, garlic and 1 tablespoon coriander in a large pot. Add 3 quarts water. Bring to a simmer and cook to dissolve the sugar and salt. Add 3 quarts cold water. Let cool to room temperature. Add the brisket, then weigh down with a plate and cover the pot. Refrigerate for 3 days. (If your refrigerator is too small to hold the pot, you can cut the brisket in half and refrigerate in 2 smaller containers as well.)
  • When you are ready to cook the brisket, preheat the oven to 300 degrees F.
  • Arrange a rack in a roasting pan. Bring a kettle of water to a boil. Coarsely crush the peppercorns and the remaining 1/4 cup coriander seeds in a spice grinder. Pour into a small bowl and stir in the smoked paprika. Remove the meat from the brine and rinse briefly. Pat dry. Pat the spice mixture all over and set the meat in the roasting pan, fat side up. Pour the boiling water in the bottom of the pan (don't let it touch the meat). Cover the roasting pan tightly with foil. Roast until the meat is very tender, about 3 hours. Carefully remove the foil and roast 10 more minutes to dry out the crust slightly.
  • Slice the warm pastrami. Serve on rye bread with deli mustard and Onion Rings and Pickles on the side. (This pastrami can also be made ahead. To reheat, thinly slice and set over a steamer, or microwave covered with a damp paper towel.)
  • Heat 1 inch oil in a pan to 350 degrees F.
  • Set the flour in a bowl, eggs in a second bowl, and combine the panko and regular breadcrumbs in a third. Dredge the onions in the flour first, followed by the eggs and finally the breadcrumbs, then pan-fry until golden brown, a few minutes on each side. Remove to a rack to drain and stay crispy and season with salt.
  • Combine the vinegar, salt, mustard seeds, granulated sugar, peppercorns, garlic and 1/2 cup water in a small saucepan. Layer the cucumbers, chiles and dill sprigs in a jar or other lidded container. Bring the vinegar mixture to a simmer and stir to dissolve the salt and sugar. Pour over the cucumbers. Let cool to room temperature. Refrigerate until chilled, at least 2 hours. (The pickles will keep a week or more in the refrigerator.)

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