Beef heart pastrami

Beef heart pastrami
Beef heart pastrami

A delicious, underused cut of beef – either cooked in strips very quickly over high heat, or stewed very slowly. It just begs to be made into pastrami.

I bought this heart from Johnny Pusztai – the award winning sausage meister and all round nice guy who runs JTBeedhams butcher in Sherwood, Nottingham.

I treated it exactly the same as a normal pastrami except I only brined it for about 30 hours as it was smaller than a normal brisket joint I would use for pastrami. I then smoked it for about 5 hours over apple wood dust, using the proQ on the cold smoker and finished it off in a low oven, over an inch of water in a foil tent until it hit 160C in the center.

I doubt it’ll last too long as I can’t stop eating it 🙂

Some pics:

Captain beefheart
Captain beefheart
Needs a bit more trimming at this point
Needs a bit more trimming at this point

 

Brining mise en place
Brining mise en place
After smoking and cooking
After smoking and cooking
Sliced beef heart pastrami
Sliced beef heart pastrami

 

I know what I’m having for munchies tonight!

 

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