Started the process of making Clint Cantwell Sous-vide-que Pastrami this morning. Bought a 3.5 pound pickled brisket from a local butcher that makes about 100 pounds a week. I figured ONE new thing was good enough - maybe I'll pickle it myself next time.
Its desalinating in the fridge right now and will head for the sous vide bath tonight. Sunday supper will be Reubens and fries. My wife thinks I'm nuts starting something on Thursday that will be supper on Sunday. I'm sure she'll change her mind when she tastes it!
John "JR"
Minnesota/ United States of America
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Started the process of making Clint Cantwell Sous-vide-que Pastrami this morning. Bought a 3.5 pound pickled brisket from a local butcher that makes about 100 pounds a week. I figured ONE new thing was good enough - maybe I'll pickle it myself next time.
Its desalinating in the fridge right now and will head for the sous vide bath tonight. Sunday supper will be Reubens and fries. My wife thinks I'm nuts starting something on Thursday that will be supper on Sunday. I'm sure she'll change her mind when she tastes it!
Looking forward to this one!
I'm sure she will. But to guzzy it up, you may want to go right to the Reuben. There's a recipe in the open part of the site - just replace the corned beef with the pastrami. Nothing finer!
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