With my oven set way dow to 170 degrees and the brine cured pastrami in there for over 5 hours and not getting past 110 inside, I pushed up the temp to 180, then 190, then 200 then 220, and after 11 hours I finally got the internal temp to reach 140 while the oven temp was at 250 degrees. I must say these two beef chunks took quite a lot longer to cook compared to the previous ones. Maybe because they were bigger in diameter. If anyone wants some of my left over dry spice rub, let me know and I'll send it out. It contains, allspice, clove, cinnamon, garlic, onion, bay leaf, mustard seed, celery seed, red pepper, black pepper, coriander, dill seed, ginger, and even some ground juniper berries. Needless to say its a really tasty spice blend and sticks to the outside of the beef once its been cooked. They now get refrigerated for at least 24 hours prior to slicing thin. I estimate I have about 8-9 pounds of pastrami, of which I will probably freeze some after its been sliced. Maybe in FS bags as individual servings that get vac sealed and then when I want a serving, I just put it in the microwave or drop into boiling water a couple of minutes, then open the bag and serve.. It should be good with the sourdough french bread I will also be making tomorrow, along with some spicy brown mustard I also made using some Grey Poupon, mixed with some finely ground brown mustard seeds and wine vinegar. The mustard needed a few weeks to 'mellow out' to a decent flavor. If it were served right after grinding amd mixing it tastes terrible. The same holds true for the chinese hot mustard powder when you mix it with water to make some hot mustard. It needs to 'bloom' a few hours before its served, also the same for Wasabi.

LOL Stacy, I was just getting ready to post the same recipe. It is soooooo good! Here is another really good one. You will have to adapt a bit because you are doing a whole tenderloin. Just use the pan drippings from your whole roast instead of the pan fried part. To tell you the truth I don;t think you even need to do that. Filet Mignon With Mushrooms And Madeira 1 TBSP butter 2 Tbl olive oil 12 ounces button mushrooms thinly sliced 1/2 Cup minced shallots (about 3) 4 garlic cloves minced 1 Tbl chopped fresh thyme 4 5-ounce filet mignon steaks(each about 3/4 inch thick) 1/2 Cup Madeira 1 1/2 Cup canned beef broth 1/2 Cup whipping cream Melt 2 tablespoons butter with 1 tablespoon oil in heavy large skillet over medium heat. Add mushrooms and saute until tender, about 10 minutes. Add 1/4 cup shallots and half of garlic and saute until shallots are soft, about 3 minutes. Stir in thyme; season with salt and pepper. Transfer mushroom mixture to medium bowl. Melt remaining 1 tablespoon butter with 1 tablespoon oil in same skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plate. Add remaining 1/4 cup shallots and garlic to same skillet. Saute 2 minutes. Add Madeira and boil until reduced by half, about 3 minutes. Add broth and boil until mixture is reduced to 2/3 cup, about 6 minutes. Add cream and boil until sauce thickens slightly, about 2 minutes. Stir in mushroom mixture. Season sauce to taste with salt and pepper. Return steaks to skillet and cook until heated through, about 1 minute. Transfer to plates. Spoon sauce over and serve. Makes 4 servings.~ Bon Apptit May 2001~

I might as well add my two cents to this, although there are so many great ideas and links already here. It's my method for making chicken broth and soup. Here we can buy stripped chicken carcasses packaged in twos in the supermarket, after they've removed most of the meat for their trays of wings, breasts etc. But there's still enough meat on the bones for a great and flavourful soup. Soup Ingredients: Homemade chicken stock - about 2 quarts 2 carrots - diced 2 stalks celery - diced 1 leek - diced 1 cup diced rutabaga or orange squash 1/2 cup fine soup noodles salt & pepper oil or chicken fat Ratio of solids to stock should be about 2 cups stock to 1 lb chopped vegetables. Add any more chopped veg if you don't have enough. Stock ingredients: 1 meaty chicken carcass or piece of whole chicken 2 heads of garlic 1 onion - cut in half celery stick - sliced 1 carrot sliced fresh thyme - large sprig 1 bayleaf black pepper & salt MAKING STOCK: 1. Early in day or day before: Preheat oven to 350F. Cut top off heads of garlic. Place on roasting pan together with chicken carcass and sliced onion and drizzle a bit of oil over top of all. (I had two carcasss to roast as they are sold this way in pairs at our supermarket. I also added a couple of beef bones.) Roast in oven about 40 minutes or until all is toasted. and juices from pan. 2. Put bones into a very large pot. Squeeze one head of the buttery garlic cloves into the stock pot, saving the other head of garlic for adding to the soup. Add the rest of the stock ingredients and fill pot with water to cover. Grind in fresh pepper. Bring to boil, turn down heat, put on lid and simmer for a couple of hours. Skim off any grey residue that rises to the top. 3. Afterwards, strain the solid debris from the stock ---(REMEMBER you're saving the stock so don't pour it down the sink - as has been done LOL !). I look through the solids and pick out the meaty chicken pieces to save for the soup. Throw away all the rest of the solid material. Here I let it cool and refrigerate until next day when it's easy to remove solid fat from top. Otherwise continue to make soup. MAKING THE SOUP: 1. Sauté the chopped ingredients in a frypan in a TBS of chicken fat or oil until lightly golden. Squeeze out the buttery cloves from the 2nd head of garlic and add to pan. 2. Put soup ingredients including small bits of chicken into large saucepan and add an appropriate amount of stock - about double the amount of liquid to vegetables. Put on lid and simmerwith lid on for about an hour. Add soup noodles during last 5 minutes. 3. Check seasoning, add salt. SharonCb

I make a lot of beef stock/brown sauce/demi glace but when I don't have any in the freezer I use Campbell's low sodium beef broth in the box and find it to be acceptable. Here is my recipe for each stage, can be seriously time consuming but only in elapsed time not in effort. You can just stop at the beef stock but I prefer to at least go as far as the brown sauce....great way to spend a cold , rainy weekend. Beef Stock/Brown Sauce/Demi Glace For the Beef Stock: 5 Or 6 Pounds Of Beef Bones, Veal Bones , maybe more ( I watch for shanks and short ribs to go on sale or be marked down and keep in the freezer until I have enough, steak and roast bones are perfect as well) 2 Celery Stalks, Chopped 1 Onion, Chopped 2 Carrots, Chopped For Brown Sauce : 3 carrots, chopped 4 celery ribs, chopped 1 Large Onion Or 2 Small, chopped 1cup Butter 1 Cup Flour 3 TBSP tomato paste 12 Cups hot beef stock herbs such as Thyme, Bay Leaf, Parsley For Demi Glace: 2 Tbl Maderia additional beef stock , equal To The Brown Sauce For the Beef Stock Drizzel the bones and veggie with olive oil and sprinkle with salt and pepper. Roast the veggies and beef bones in the oven at 400 degres for 30 minutes, turn and cook 30 minutes more or until lovely and carmelized. Place in a large stock pot and cover with 18 cups of cold water. Simmer for 4-6 hours. Strain, place in fridge. In the morning skim off fat. For the Brown Sauce (Sauce Espagnole) Saute mirepoix ( chopped onons, carots and celery) in butter until the onions are light golden brown. Add tomato paste and continue cooking gently. Make a brown roux over low heat in a heavy pan with 1 cup of butter and 1 cup of flour. When the roux is a hazelnut color, add two thirds of HOT beef broth. (Reserve one third for demi glace), and whisk together. Add the vegetables, as well as a bay leaf, a little thyme and some parsley stems. Simmer the mixture for 2 to 3 hours, skimming off the scum that rises to the surface. Strain it through a fine strainer, and press the mirepoix gently to extract their juices. Chill over night.Skim off fat. Then, for the demi-glace: Add an equal amount of beef or veal stock, bring it to a boil, and simmer until the sauce is reduced by half, again skimming the surface as necessary. Off the heat, add 2 tablespoons Madeira. Freeze in ice cube trays.