Home-Cured Beef Pastrami Recipe

Name: Home-Cured Beef Pastrami
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces or 3/4 cups Morton's kosher salt (or 200 grams if measuring water in liters); 3 ounces or 1/2 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 pe…; Combine with other spices, mix. Store in tightly sealed plastic or glass container.

Servings: persons

6 ounces or 3/4 cups Morton's kosher salt (or 200 grams if measuring water in liters)
3 ounces or 1/2 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.

1
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.
2
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.
3
Remove brisket from brine and rinse thoroughly. Refrigerate it for another day uncover.
4
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).

238

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 6 ounces or 3/4 cups Morton's kosher salt (or 200 grams if measuring water in liters), 3 ounces or 1/2 cup sugar (100 grams), 2 teaspoons pink salt (sodium nitrite), optional, 5 cloves garlic, smashed with the flat side of a knife, and more.

Yes, Home-Cured Beef Pastrami falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Home-Cured Beef Pastrami

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