Pastrami Recipe
Make Pastrami Recipe in just 16h 48m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brine Solution
Pastrami
Method
Brining the Beef
- 1
Prepare the Brine
In a large pot, combine the water, kosher salt, brown sugar, and pink curing salt. Stir until the salts and sugar are dissolved.
- 2
Add Spices
Add the black peppercorns, coriander seeds, mustard seeds, crushed garlic cloves, and bay leaves to the brine. Bring the mixture to a boil, then remove from heat and let it cool to room temperature.
- 3
Brine the Beef
Once the brine is cooled, place the beef brisket in a large container or a resealable plastic bag. Pour the brine over the brisket, ensuring it is fully submerged. Seal the container or bag and refrigerate for 5-7 days, turning the brisket daily.
Cooking the Pastrami
- 4
Prepare the Rub
After the brining period, remove the brisket from the brine and rinse it under cold water. Pat it dry with paper towels. In a small bowl, mix together the black pepper and ground coriander to create the rub.
- 5
Apply the Rub
Evenly coat the brisket with the pepper and coriander rub, pressing it into the meat to adhere well.
- 6
- 7
Rest and Slice
Once cooked, remove the brisket from the smoker and let it rest for at least 30 minutes before slicing. Slice the pastrami against the grain and serve.
