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The Hirshon Jewish Deli Rolled Beef - ראָולד רינדערנס

The Hirshon Jewish Deli Rolled Beef – ראָולד רינדערנס


  • Author: The Generalissimo
Scale

Ingredients

  • Beef navel, preferably American Wagyu but any navel cut from any type of cow works just fine
  • ***
  • Cure – as a percentage of the total weight of your navel:
  • 8% fresh garlic, minced
  • 6% black pepper, coarsely cracked
  • 2% sugar
  • 1.7% kosher salt
  • 0.25% Prague cure #1
  • 0.055% sodium erythorbate
  • ***
  • 1 part Transglutaminase combined with 4 parts Beef stock and 1 part puréed fresh garlic for coating exterior before rolling
  • ***
  • Equal parts coarsely-cracked black peppercorns and coriander seeds (the football-shaped variety, not round) – a LOT of this mixture!
  • Butchers twine (optional, see recipe)
  • Oak and apple wood chips or powder (depending on your smoker type)
  • Internal meat thermometer / probes

Instructions

  • Coat the navel with the combined cure ingredients, then tightly wrap with multiple layers of Saran Wrap. Put the meat in a shallow baking tray in the fridge. Cover with an equal-sized tray and add cans of food as a way to weight the meat to flatten it.
  • Cure weighted for 13 days, flipping the meat over every 2 days. Remove plastic wrap, rinse thoroughly and lightly pound to ensure even thickness.
  • In the original deli version, you would roll and tie as tightly as possible with butchers twine. A modern approach would be to paint the top of the navel with Transglutanamase / beef stock / garlic mixture and roll tightly. The meat will stick to itself without the need for twine.
  • Paint the exterior of each roll with more Transglutanamase mixture. Then, lavishly coat the exterior of each roll well with the mixture of coarsely-cracked black pepper and coriander seeds. Stick a thermometer probe in the center of the meat, positioned in the middle of each roll.
  • Smoke low and slow at 225F for about 4 hrs over ⅔ oak and ⅓ applewood, then wrap with foil.
  • Continue cooking until it reaches an internal temp of 160F. Depending on the size of each roll, this can take up to 2 hours more (or very little time beyond the initial first smoke – the temperature probe is your friend here!). When it reaches 160F at the center of the roll – PULL IT OUT OF THE SMOKER, regardless of how much time it’s been smoking.
  • Leave the temperature probe in the meat and let it cool down to 120F, then wrap with Saran Wrap, then foil. Cool overnight in the fridge before slicing VERY thinly for sandwiches on rye with deli mustard.
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