Pastrami Recipe

Prepare cure

In a bowl whisk together kosher salt, brown sugar, pink curing salt, garlic powder and onion powder until evenly combined.

Trim the brisket to an even 1/4" of fat on top, remove any silver skin. Pat the meat dry with paper towels.

Rub the cure mixture all over the brisket, pressing so it adheres in an even layer. Place brisket in a large zip-top bag or nonreactive container. Refrigerate for 5–7 days, turning the package once a day to redistribute the cure and any juices. (Curing time: 24 hours per pound minimum; 5–7 days recommended for 4 lb.)

Rinse and dry

After curing, remove brisket and rinse thoroughly under cold water to remove excess salt and cure. Soak 30 minutes in cold water, changing water once, to reduce surface salt. Pat meat thoroughly dry with paper towels. Refrigerate uncovered for 1–2 hours or overnight to dry the surface (helps smoke adhesion).

Prepare spice crust

Toast coriander seeds in a dry skillet over medium heat 2–3 minutes until fragrant, then crush coarsely in a spice grinder or mortar and pestle. Combine toasted crushed coriander with coarsely cracked black pepper, paprika, and crushed red pepper (if using). Add a teaspoon of neutral oil, rub into a thick paste or paste-like coating.

Season brisket

Press the spice crust all over the damp brisket, creating an even, thick coating of pepper and coriander. Ensure all sides are covered; the binding oil helps adhesion.

Set up smoker

Preheat a smoker to 225°F (107°C). Use apple or hickory wood chips/chunks for a balanced flavor. Place a drip pan with 1–2 cups beef broth or water beneath the grate to keep humidity and catch drippings.

Smoke the brisket fat-side up at 225°F until internal temperature reaches 165°F (about 4–6 hours depending on size). Maintain steady smoke and temperature; replenish wood/charcoal as needed.

Steam/braise finish

Once the pastrami reaches 165°F, wrap tightly in foil or butcher paper with 1–2 cups beef broth (or water) to create steam, then return to smoker or place in a 300°F (150°C) oven. Continue until internal temperature reaches 195–203°F and meat is tender when probed (about 2–4 hours).

Remove from heat and let rest, still wrapped, 45–60 minutes. Unwrap and, if desired, brush with a light glaze made from 2 tbsp brown sugar melted into a few tablespoons of the braising liquid and a pat of butter; quickly return to 350°F oven 8–10 minutes to set glaze (optional).

Slice pastrami thinly against the grain using a sharp slicing knife or meat slicer. Keep warm and serve with chosen sides.

In a large bowl combine 8 cups shredded cabbage and 1 cup shredded carrots.

Whisk together 3 tbsp apple cider vinegar, 3 tbsp mayonnaise, 1 tsp sugar and a pinch of salt and pepper. Taste and adjust acidity or sweetness.

Pour dressing over cabbage mix and toss to coat. Refrigerate at least 20 minutes to meld flavors. Serve chilled or at room temperature alongside sliced pastrami.

Peel (optional) and cut 2 lbs potatoes into evenly sized chunks. Place in a pot, cover with cold water and add a generous pinch of salt. Bring to a boil and simmer until fork-tender, about 15–20 minutes.

Drain potatoes well and return to warm pot over low heat for 1–2 minutes to evaporate excess moisture.

Mash potatoes with 2 tbsp butter and 3/4 cup warm milk until smooth and creamy. Season with 1 tsp salt and 1/2 tsp black pepper. Adjust butter/milk and seasoning to taste.

Keep warm until serving. Spoon next to slices of pastrami or plate as asked.