Pastrami

10 ingredients
4 steps

Ingredients

  • Brine
  • AAA6 ounces or 3/4 cups MortonAAAs kosher salt (or 200 grams if measuring water in liters)
  • AAA3 ounces or AA1/2 cup sugar (100 grams)
  • AAA2 teaspoons pink salt (sodium nitrite), optional
  • AAA5 cloves garlic, smashed with the flat side of a knife
  • AAA2 tablespoons pickling spice
  • AAA1 5-pound beef brisket, the more fat it has the better
  • Rub
  • AAA1 tablespoon peppercorn, toasted and ground (or as needed)
  • AAA1 tablespoon coriander seed, toasted and ground (or as needed)

Directions

  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.
  2. 2
    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.
  3. 3
    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).
  4. 4
    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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