Pastrami

1. 1

   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.

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   2.Place brisket in brine, weighted with a plate to keep it submerged; cover. Refrigerate for 2 days if itAAAs thin, a third day if itAAAs thick.

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   3.Remove brisket from brine and rinse thoroughly. Refrigerate it for another day uncovered (this is best, to let cure equalize, but if you canAAAt wait, thatAAAs ok too).

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   4.Combine the pepper and coriander and coat the brisket with it. Smoke and cook the brisket, till tender, as described above. Slice thinly to serve. This will keep for a week in the refrigerated. Steam it to reheat or reheat covered in a microwave (gently).

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