Kvell-worthy pastrami from Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals (page 165) by Lisa Q. Fetterman and Meesha Halm and Scott Peabody

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beef brisket for beef navel. Process takes 36-48 hours.

  • amusd331 on July 01, 2025

    This recipe is fantastic. I did not find it too salty at all. We let it rest for about four hours after the sous vide process is finished before cutting it.

  • peaceoutdesign on March 23, 2020

    I brined it for 5 days and thought that it was overly salty even though I rinsed the meat prior to sous vide. I think that I would cook for 48 hours at 160 as Sous Vide for the Home Cook has in their recipe because I wouldn't say that it "cut like Buttah"

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