Beef Shin Pastrami

Ingredients:

  • 1 beef shin between 2.5-3kgs
  • 4L distilled water
  • 3 tsp Prague powder #1
  • 1/2 cup kosher or pretzel salt
  • 2 garlic cloves, crushed
  • 2 star anise 
  • 2 tbs coriander seeds
  • 2 tbs black peppercorns
  • 1/2 cup brown sugar
  • 4L cold distilled water
  • Lane’s BBQ Ancho Espresso Rub

Recipe: 

  • Trim all of the hard fat and silver skin off the shin.
  • Place the beef shin in an air tight container. 
  • Pour your cooled brine over the top of the shin and put the lid on. Place in the fridge for 6 days.
  • After day 6, drain the brine and wash the shin. Place in another 4 litres of cool water and place in the fridge for 24 hours.
  • After 24 hours, drain the water, patting it dry, and then season with an even coating of Ancho Espresso. 
  • Place on the smoker at your desired temp, and wrap when the bark has set to meat. 
  • Take off the smoker to rest after the shin probs softly with zero resistance (usually over 100c)
  • Once the shin is cooler slightly to touch, pull it with your hands (but be sure to wear gloves so you don’t burn yourself!)

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