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 Cooking Method
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METHOD 1: SLOW COOK WITH OVEN

STEP 1

Wrap the brisket with aluminium foil with temperature probe in the thickest side of brisket.


STEP 2 

Set oven temperature to 110°C.


STEP 3

Slow cooked until brisket internal temperature reached 93°C for approximately 4.5 hours.


STEP 4

Rest for 10-15 minutes before removing aluminum foil and drain the meat juice.

STEP 5 

Rewrap the brisket in foil tightly let it rest in room temperature for at least 1 hour.


STEP 6

Slice to serve warm.

OR

Slice to serve cold: Cut off what you need and leave the remaining portion whole and uncut. Keep tightly wrapped in aluminum foil and chill for up to 1 week (take out of the fridge about an hour before serving).

 

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Excellent with Swiss cheese and mustard on rye bread. 

Suggest to immerse the rye bread in gravy sauce before adding pastrami.

METHOD 2: EASY ROAST WITH AIR FRYER

STEP 1

Wrap the brisket with aluminium foil with temperature probe in the thickest side of brisket.

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STEP 2 

Place it into air fryer tray, and set the temperature to 150°C for 60 minutes (air fryer setting).

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STEP 3

Air fry until brisket internal temperature reach 93°C.

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STEP 4

Rest for 10-15 minutes before removing aluminum foil and drain the meat juice.

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STEP 5 

Rewrap the brisket in foil tightly let it rest in room temperature for at least 1 hour.


 

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STEP 6

Slice to serve warm.

OR

Slice to serve cold: Cut off what you need and leave the remaining portion whole and uncut. Keep tightly wrapped in aluminum foil and chill for up to 1 week (take out of the fridge about an hour before serving).

 

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