October 19, 2011 by Scott.

Make your own pastrami!

Ingredients
- 5 lbs corned beef brisket
- 3 tbsp coursely ground black pepper
- 2 tbsp ground coriander
- 1/2 tsp red pepper flakes
- 1 tsp garlic powder
- 1 tbsp smoked paprika
- 1 tbsp vegetable oil
- heavy-duty aluminum foil

Directions
1. Remove the corned beef brisket from the package and rinse off thoroughly. Pat dry, and trim off most of the fat, leaving only a 1/8 inch layer.
2. Mix all of the spices in a small bowl and rub evenly on both sides of the corned beef.
3. Drizzle the oil on a large piece of heavy-duty aluminum foil (about 3 feet long) and place the corned beef on top. Fold up the foil, wrapping tightly. Repeat 3 more times with large sheets of aluminum foil, so that it is completely encased. Be sure to use lots of foil to ensure a tight seal. Place in a roasting pan, as some juice may still escape.
4. Place in a 240 degree F. oven for 5 hours.
5. Remove from the oven and let cool to room temperature and refrigerate overnight still wrapped. The next day, unwrap and thinly slice the cold meat across the grain. Warm the slices in a pan with a few crops of water, and serve warm on rye bread with mustard.

Note: If you like it spicy leave the rub on. If you prefer more mild, scrap off the spice rub before slicing.

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October 17, 2011 by TammyL.

What you’ll need

2 Lamb racks (1 ½ lb each)
Large bowl & sauté pan
Roasting Rack or baking sheet
Parchment paper
Olive oil
Hoisin sauce
Sugar
Honey
Chili garlic sauce
Rice vinegar
Garlic
Ginger
Low-sodium soy sauce
Sesame oil

Directions

1 – Preheat oven to 450

2 - Take lamb racks and french racks if necessary. Then cut whole racks into 2 rib
chops. You should get 4 – 2 rib chops from each rack.

3- Make the dipping sauce
Combine all in a large mixing bowl and set aside
2/3 cup Hoisin sauce
½ cup Sugar
½ cup Honey
½ cup chili garlic sauce
¼ cup rice vinegar
2-4 TS minced garlic (depending on how much you like garlic)
2 TS minced ginger
2 TS soy
2 TS Sesame oil

4 – Sear lamb pieces in large sauté pan until brown (1-2 minutes per side)

5 – Dip the seared chops into sauce making sure they are completely covered
and arrange on the roasting rack or baking sheet. I always cover the pan with
parchment paper to make cleanup easier.

6 – Roast in oven for 15-20min for medium rare (125-130 degrees)

7 – While chops are in oven bring remaining dipping sauce to a boil, then simmer
for 5 minutes. This can be served in small bowls for individual dipping.

8 – Once chops are done. Tent with foil and let rest for 5 minutes before you serve.

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