Goose Pastrami Recipe - How to Make Goose Pastrami at Home (2024)

FAQs

What is pastrami seasoning made of? ›

1/4 cup coarse ground black pepper. 2 tablespoons coriander seeds. 1 teaspoon mustard seeds. 1 tablespoon turbinado sugar.

This Jewish Deli is made from a fine brisket; however, you can make it from turkey or lamb as well. Generally, chefs use certain cuts, such as the deckle. It is a lean, wide, and firm shoulder cut for pastrami. Sometimes, they use the navel, juicier and smaller section just below the ribs for pastrami.

Dry-brining the goose ensures that the meat remains especially moist and juicy. The added baking powder also helps it develop extra-crisp skin.

Spice Rub Mixture

Once it's cured, pastrami is coated with a spice mixture that typically includes black pepper, garlic, coriander, mustard seeds and fennel seeds.

Romanian Jews emigrated to New York as early as 1872. Among Jewish Romanians, goose breasts were commonly made into pastrami because they were available. Beef navel was cheaper than goose meat in America, so the Romanian Jews in America adapted their recipe and began to make the cheaper-alternative beef pastrami.

And secondly, we always use a particular cut of meat, the navel cut. This comes from the underbelly of the cow, and is often considered a tough, hard-to-cook meat. But if you're patient like we are, it has a rich, complex flavor and texture that's perfect for the pastrami process.

Pastrami and corned beef do have the same brine: Pastrami and corned beef are brined before they're cooked; they're either rubbed with or submerged in a solution of salt and spices to infuse the meat with more moisture and flavor.

A litre of cold water mixed with ¼ cup of coarse salt and¼ cup of brown sugar makes the perfect waterfowl brine. Soak duck and goose meat in the brine for 8 to 12 hours, and you'll see the difference in color. Much of the blood stored in the meat is drawn out by the brine.

What happens if you don't boil your brine? ›

Tip: There is no need to boil all the brine liquid because you can fully dissolve the salt and sugar and extract the flavor out of any seasonings in 1½ cups of liquid.

It's a cooking method that involves encasing seasoned meat in a vacuum-sealed or food-safe plastic bag and submerging it in a circulating hot water bath. Meats poach in their own juices, and even the largest goose breast fillets will be fork tender after several hours in 130-degree water.

SAVE THE FAT

Prick the skin, pour over boiling water and cook covered in foil initially to allow the fat to be released into the roasting tray. Save the fat for roasting potatoes and cook the goose uncovered for the last 30 mins or so to crisp up.

After the goose has roasted for 2 hours total, reduce oven to 275 and continue roasting approximately 30 to 45 minutes, about 15 minutes per pound total, or until an instant-read thermometer registers 165 degrees at the center of the breast.

Whitefronts (specklebelly geese) are universally regarded as the finest wild goose for eating.

The way Sax sees it, the main differences between pastrami and smoked meat come down to the cut of beef and the spice rub it's coated with. "Pastrami in the United States is almost always made with navel, a cut similar to belly, or what you would make bacon out of on a pig.

Pastrami has a deeply savory, salty, and smoky flavor, and a little mustard provides some balancing tang. This deli meat is best served warm, so be sure to steam it before you pile it onto bread.

Some spiced beef dishes, including pastrami and Sauerbraten, differ from the English and Irish versions, among other ways, by being wet-cured in brine or other liquid.

Prague Powder No 1 – this curing salt will give the pastrami its characteristic red colour. Prague powder is usually tinted pink to distinguish it from regular salt and it contains 6.25% sodium nitrite 93.75% salt.