Pastrami Recipe

Prepare the cure

Whisk together kosher salt, brown sugar and pink curing salt in a bowl. Add minced garlic and mix until evenly distributed.

Cure the brisket

Place the brisket in a large nonreactive container or heavy-duty zip-top bag. Rub the cure all over the brisket, massaging so it coats evenly. Seal the container or bag and refrigerate for 5–7 days, turning the meat every 24 hours so cure redistributes and liquid that forms is reabsorbed. A small amount of liquid is normal.

Rinse and rest

After curing, remove the brisket and rinse thoroughly under cold running water to remove excess cure. Pat dry with paper towels. Place on a rack and refrigerate uncovered for 4–6 hours or overnight to develop a pellicle (dry tacky surface) which helps smoke adhesion.

Prepare spice crust

Toast black peppercorns, coriander seeds and mustard seeds in a dry skillet over medium heat for 2–3 minutes until aromatic. Transfer to a spice grinder or mortar and pestle; coarsely grind. Mix in paprika and ground black pepper.

Poach (steam) the brisket

Preheat oven to 150°C (300°F). Place the brisket in a large roasting pan or deep baking dish. Add enough water to come about 1–2 cm up the sides of the brisket (do not submerge). Add a splash (about 60 ml) of water if needed and cover tightly with foil. Cook in the oven for 3–4 hours, or until internal temperature reaches about 85°C (185°F) and meat is fork-tender. Alternatively, you can simmer gently in a large pot with aromatics for 3–4 hours.

Apply spice crust and smoke/roast finish

Remove the brisket from the oven and drain any liquid. Lightly brush the exterior with vegetable oil. Press the spice crust all over the brisket so it adheres. To finish, either cold-smoke or hot-smoke at low temperature until a smoky flavor develops (45–90 minutes), or place under a preheated broiler/roasting at 190–200°C (375–400°F) for 15–25 minutes, turning once, until crust is browned and aromatic. Monitor closely to avoid burning.

Rest and slice

Let the pastrami rest, tented loosely with foil, for 20–30 minutes. Slice very thinly across the grain using a sharp knife or slicer.

Prep and sweat aromatics

Heat 1 tbsp vegetable oil in a heavy saucepan over medium heat. Add mustard seeds and toast until they start to pop (about 30 seconds). Add chopped onion and cook, stirring, until soft and translucent, 6–8 minutes. Add minced garlic and grated ginger and cook 1 minute more.

Cook chutney

Add chopped tomatoes, brown sugar, raisins, apple cider vinegar, ground cumin, chili flakes and salt. Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer, uncovered, stirring occasionally, until thickened and jammy, about 35–50 minutes. Use a wooden spoon to break down large tomato pieces; if you prefer a smoother chutney, pulse with an immersion blender briefly.

Adjust seasoning and cool

Taste and adjust seasoning adding a pinch more salt, sugar or vinegar as needed to balance sweet, sour and spicy. Cool to room temperature. The chutney will thicken further as it cools. Store in a sterilized jar in the refrigerator for up to 2 weeks.

Lightly toast slices of rye or sourdough bread and spread with butter if using.

Pile thin slices of pastrami on the bread, spoon a generous tablespoon of tomato chutney over the meat, and add a sliced cornichon alongside. Garnish with chopped cilantro or parsley if desired.

Serve warm or at room temperature with extra chutney on the side.