Pastrami

Name: Pastrami
Ingredients: 3 1/2 tablespoons black peppercorns; 3 1/2 tablespoons coriander seeds; 2 tablespoons mustard seeds; 1/2 teaspoon red pepper flakes; 1/2 teaspoon allspice berries; 1/2 teaspoon whole cloves; 1/4 teaspoon ground mace; 1/4 teaspoon ground ginger; 1 bay leaf, crushed; 1/4 cinnamon stick, crushed; 1 1/4 cups kosher salt; 2 2/3 tablespoons pink salt (sodium nitrite); 1 cup granulated sugar; 1/2 cup packed dark brown sugar; 1/4 cup honey; 5 garlic cloves, minced; 1 5-pound brisket from the fatty end (point), untrimmed; 1 1/2 tablespoons fennel seeds; 1/2 cup shiro dashi

19 ingredients

6 steps

Ingredients

3 1/2 tablespoons black peppercorns
3 1/2 tablespoons coriander seeds
2 tablespoons mustard seeds
1/2 teaspoon red pepper flakes
1/2 teaspoon allspice berries
1/2 teaspoon whole cloves
1/4 teaspoon ground mace
1/4 teaspoon ground ginger
1 bay leaf, crushed
1/4 cinnamon stick, crushed
1 1/4 cups kosher salt
2 2/3 tablespoons pink salt (sodium nitrite)
1 cup granulated sugar
1/2 cup packed dark brown sugar
1/4 cup honey
5 garlic cloves, minced
1 5-pound brisket from the fatty end (point), untrimmed
1 1/2 tablespoons fennel seeds
1/2 cup shiro dashi

Directions

1

In a small skillet, lightly toast 1/2 teaspoon of the peppercorns, 1/2 teaspoon of the coriander, and 1/2 teaspoon of the mustard seeds over medium heat until fragrant, about 3 minutes.
2

Grind in a spice mill.
3

Put the ground spices in a large pot and add the pepper flakes, allspice, cloves, mace, ginger, bay leaf, cinnamon stick, kosher salt, pink salt, granulated sugar, brown sugar, honey, garlic, and 4 quarts water. Bring the brine to a simmer, stirring until the salt and sugar are dissolved. Remove from the heat and let cool to room temperature. Transfer the brine to a vessel large enough to hold it and the meat-which will be added later- and refrigerate until chilled.
4

Put the brisket in the brine and weight it down (with a plate and tomato cans, for example) to keep it completely submerged. Cover and refrigerate for 5 days. Remove the brisket from the brine, rinse it, dry it, and put it on a large platter. Discard the brine. In a spice mill, process the remaining peppercorns, coriander seeds, mustard seeds, and the fennel seeds. Transfer the spices to a small bowl and mix well. Coat the brisket with the spice mixture and sprinkle the shiro dashi over it. Cover the platter and refrigerate for about 12 hours.
5

Preheat the oven to 250°F.
6

Put the brisket on a rack in a roasting pan. Add a cup of water to the pan and tightly cover the pan with aluminum foil. Cook the brisket until it reaches 165°F on a meat thermometer, 3 to 4 hours. (If you don't have a thermometer, the brisket is ready when it is very tender.) Let the meat rest for at least 2 hours at room temperature, or cover and refrigerate overnight. To serve, transfer the pastrami to a cutting board and cut against the grain into thin slices. The pastrami will keep, tightly covered, in the refrigerator for up to a week.