HOME-CURED BEEF PASTRAMI

HOME-CURED BEEF PASTRAMI image

Categories Beef

Number Of Ingredients 22

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Ingredients

6 ounces or 3/4 cups Morton's kosher salt (or 200 grams if measuring water in liters)
3 ounces or ½ cup sugar (100 grams)
2 teaspoons pink salt (sodium nitrite), optional
5 cloves garlic, smashed with the flat side of a knife
2 tablespoons pickling spice
1 5-pound beef brisket, the more fat it has the better
Rub
1 tablespoon peppercorn, toasted and ground (or as needed)
1 tablespoon coriander seed, toasted and ground (or as needed)
Pickling Spice
2 tablespoons black peppercorns
2 tablespoons mustard seeds
2 tablespoons coriander seeds
2 tablespoons hot red pepper flakes
2 tablespoons allspice berries
1 tablespoon ground mace
2 small cinnamon sticks, crushed or broken into pieces
2 to 4 bay leaves, crumbled
2 tablespoons whole cloves
1 tablespoon ground ginger
Combine peppercorns, mustard seeds and coriander seeds in a small dry pan. Place over medium heat and stir until fragrant, being careful not to burn them; keep lid handy in case seeds pop. Crack peppercorns and seeds in mortar and pestle or with the side of a knife on cutting board.
Combine with other spices, mix. Store in tightly sealed plastic or glass container.

Steps:

In pot large enough to hold brisket, combine 1 gallon/4 liters of water with kosher salt, sugar, sodium nitrite (if using), garlic and 2 tablespoons pickling spice. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat and let cool to room temperature, then refrigerate until chilled. Place brisket in brine, weighted with a plate to keep it submerged; cover. Refrigerate for 2 days if it's thin, a third day if it's thick. Remove brisket from brine and rinse thoroughly. Refrigerate it for another day uncover. So this is what I do when I want both smoke and long slow cooking. I smoke the meat for a couple hours. Then I transfer it to a 200 to 250 degree oven to finish. With this pastrami, I would cook it in the oven for 30 to 60 minutes to bake the smoke on, and then cover it with foil and 1/2 cup of water and cook it for another 2 to 4 hours till it's tender (the water is to make sure there's plenty of steam).

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Sanober Raja

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This pastrami is so delicious, I could eat it every day.

Shakeel Hussain Shakeel Hussain

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I'm not sure why, but my pastrami always turns out too salty. I've tried reducing the amount of salt in the recipe, but it doesn't seem to make a difference.

Ian Jarvis

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This pastrami is a bit pricey to make, but it's definitely worth the splurge. It's the perfect addition to any special occasion meal.

Sonia Ngozi

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I'm so glad I found this recipe. I've been looking for a good pastrami recipe for years, and this one is definitely the best.

Sonya Davis

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I love the way this pastrami is seasoned. It's the perfect balance of savory and sweet.

Scelo Msani

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This pastrami is amazing! It's so flavorful and juicy, and it melts in your mouth.

Kaelyn Shelley

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I'm not sure what I did wrong, but my pastrami turned out dry and tough. I'm going to try again using this recipe, but I'll be more careful this time.

Sonu Jaiswal

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This recipe is a bit time-consuming, but it's definitely worth the effort. The pastrami is so delicious, and it's a great way to impress your friends.