Gail South

Pastrami, No Smoker

Place brisket in a gallon-size zipper freezer bag and set aside in a bowl or large plastic container. Combine 3 T smoked salt, kosher salt, the sugars, Prague powder, bay leaves, garlic, cloves, crushed pepper, allspice and 1 T crushed coriander seeds in a large bowl. Add 2 c boiling water. Let stand 15 minutes, stirring from time to time. Add 4 c ice water to mix, stir and pour into the bag w the meat. Add as much additional cold water as needed to fill the bag. Seal the bag, removing as much air as possible, and place in the refrigerator still in its bowl. Keep refrigerated for 5 days. Remove meat from brine, rinse and pat dry w paper towels. Set meat on rimmed baking sheet that has been lined w parchment paper. Toast remaining coriander seeds and the mustard seeds in a dry skillet. Mix with the remaining smoked salt and crush all together. Add coarse pepper. Press this mix into the surface of the meat all over. Heat oven (I use a crock pot) to 200. Place a rack in pot or baking sheet and cover rack w a piece of heavy-duty foil large enough to enclose meat. Punch holes in bottom of foil for draining. Place meat on foil and wrap tightly. Place in oven or pot for 12 hours. Remove from oven and let cool before refrigerating. Will keep 10-12 days in frig To serve place all or part of the meat, wrapped in foil, in a steamer basket over simmering water in large pot Steam until warm, about 30 min. Slice thin and serve.

Brisket     1 4-5 lb piece

Smoked salt     4.5 T

Kosher salt     2/3 c

Sugar     1/2 c granulated

Sugar     1/2 c light brown

Prague powder #1 (curing salt)     4 tsp

Bay leaves     2

Garlic cloves     6 smashed

Cloves     3 whole

Peppercorns     1 T crushed

Allspice     1 tsp crushed

Coriander seeds     5 T crushed

Mustard Seeds (black if possible)     3 T

​Pepper     1/2 c coarsley ground black

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Corned Beef, Grilled
Soak: To start off grilling corned beef you need to soak the beef for about 30 minutes per pound and no less than 2 hours. This soaking needs to be done with warm water or the salt will not dissolve effectively. You also need to change the water every hour and rinse the corned beef off when you change the water. You may choose to place the corned beef in a pot of water and set it on your stove over a low heat for the soaking time.
Season: Once the corned beef has been soaked and rinsed off you can now apply the seasonings. Corned beef is frequently sold with a spice packet. You can use this as a rub on the meat. You can also mix up your own rub. Use coarsely cracked black pepper, cracked coriander seeds, onion powder, thyme, paprika, garlic powder and cayenne. Typically you want a lot of pepper and coriander and less of the other ingredients. Try 4 parts pepper and coriander and 1 part of the others. You can, of course, add whatever you want, but corned beef is traditionally seasoned with peppercorns and coriander so if you want the authentic thing use these. Rub the spices into the meat. You want it to get deep inside so the flavors will spread.
Grill: Now you are ready to grill. You want to grill your corned beef for at a low temperature (around 250 degrees F. (120 degrees C.)). Charcoal and hardwoods will give you better flavors but you can use a gas grill. Either way, go for indirect grilling, fat side up, and use a drip pan under the corned beef
Baste: During the grilling you want to baste the corned beef every 30 minutes. Use some of the rub you prepared with equal parts of water, oil and vinegar to makes something similar to a salad dressing. This will keep the meat moist and also help drain out any additional salt left behind. By basting with seasonings from the rub you continue to add that great flavor to the corned beef. If you introduce some smoke to the process you'll add even more flavor. After 1.5 – 2 hours, wrap in foil and cook 1 hour more, until the internal temperature of the meat reached more than 165 degrees F. (74 degrees C).   

Corned Beef Soufflé                                                                                                  
To egg yolks, add EITHER tomato soup OR cream of mushroom soup OR 1 c white sauce. Add corned beef, cheddar cheese, onion, ketchup, salt and pepper, and thyme. Fold in stiffly beaten whites. Put into greased 2 qt casserole, sprinkle w grated Parmesan and bake 55 min at 350.
Egg 4 yolks, beaten
Soup Tomato OR Cream of Mushroom or use White Sauce
Corned Beef 7 oz 
Cheese, Cheddar 0.25 lb
Onion 1 minced
Ketchup 3 T
Thyme 
Egg whites 6 beaten stiff
Cheese, Parmesan 0.25 c grated


Corned Beef, Baked Spicy  Serves 8
Soak corned beef in water to cover .5 hour or longer. Place a large sheet of heavy foil on a shallow pan. Remove meat from water and pat dry. Put in center of foil and pour .25 c fresh water over top. Sprinkle w spice and arrange orange slices and vegetables over and around meat. Bring foil up and seal so liquid cannot run out. Bake at 300 for 4 hours. Cool slightly, unwrap and put in shallow pan. Spread w brown sugar mixed w mustard. Bake in moderate oven (375) 20 min or until glazed.
Corned Beef 4 to 6 pound corned brisket
Pickling Spices 2 T
Orange 1 sliced
Onion 1 sliced
Celery 1 stalk, w leaves, sliced
Carrots 1 sliced
Brown Sugar 0.33 c
​Mustard 1 T

Hash Benedict Serves  4