Wagyu Pastrami Recipe
pickled mustard seeds | toasted coriander | smoked paprika
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Ingredients
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Wagyu Pastrami and Cure
Pickled Mustard Seeds
Finish & Serving
Method
Wagyu Pastrami and Cure
- 1
Prepare dry cure
In a bowl combine kosher salt, brown sugar, pink curing salt, smoked paprika, garlic powder and 2 tbs crushed black peppercorns. Stir until uniform.
- 2
Toast and grind coriander & pepper
In a dry skillet over medium heat, toast 2 tbs coriander seeds and remaining 0.5 tbs whole black peppercorns, shaking the pan, until fragrant (1–2 minutes). Let cool, then lightly crush with a mortar and pestle or coarse grind in a spice grinder.
- 3
Apply cure to beef
Pat the wagyu brisket dry with paper towels. Rub the cure mixture all over the brisket, pressing to adhere so the entire surface is coated. Sprinkle the toasted crushed coriander evenly over the meat and press lightly.
- 4
Vacuum or bag and refrigerate
Place the coated brisket into a heavy-duty zip-top bag or vacuum-seal bag. Seal, removing as much air as possible. Refrigerate on a tray for 5–7 days, turning the bag once every 24 hours to redistribute the cure and juices.
- 5
Rinse and dry
After curing, remove the brisket from the bag, rinse thoroughly under cold water to remove curing mixture. Pat completely dry with paper towels and air-dry on a rack in refrigerator for 2–4 hours to form a tacky pellicle.
- 6
Smoke low and slow
Preheat smoker to 225°F (107°C). Lightly brush the brisket with neutral oil, then evenly dust with remaining crushed pepper and 0.5 tsp smoked paprika. Place brisket fat-side up on smoker grates. Smoke until internal temperature reaches 165°F (74°C), about 3–5 hours depending on size.
- 7
Steam finish (pastrami method)
Remove smoked brisket and wrap tightly in foil with 2–3 tbsp beef broth or water to generate steam. Return to smoker or place in oven at 250°F (121°C) and continue to cook until internal temperature reaches 200–205°F (93–96°C) and meat is tender, about 2–4 additional hours.
- 8
Rest and chill
Unwrap and let rest for 30 minutes. For easier slicing, refrigerate the wrapped pastrami overnight. Slice thinly across the grain for serving.
Pickled Mustard Seeds
- 9
Bloom mustard seeds
Place the mustard seeds in a small bowl and cover with 1/2 cup water. Let sit at room temperature 4–6 hours or overnight until plump and slightly gelatinous. If seeds absorb all liquid, add a little more water to cover.
- 10
Make pickling liquid
In a small saucepan combine 1/2 cup apple cider vinegar, 1/4 cup white wine vinegar, 1 cup water, 1 tbsp sugar, and 1 tsp sea salt. Add smashed garlic clove and bay leaf. Bring to a gentle simmer to dissolve sugar and salt, then remove from heat.
- 11
Combine and cool
Drain any excess liquid from bloomed mustard seeds if necessary. Transfer mustard seeds to a sterile jar, pour warm pickling liquid over seeds making sure they are fully submerged. Cool to room temperature, then seal and refrigerate at least 24 hours before using. Flavor improves after 3 days. Keeps up to 2 weeks refrigerated.
Finish & Serving
- 12
Assemble plates
Arrange thin slices of chilled or room-temperature wagyu pastrami on a board or plates. Spoon 1–2 tablespoons pickled mustard seeds over or beside the pastrami per serving.
- 13
Garnish and season
Lightly dust pastrami with the extra 1/2 tsp smoked paprika and sprinkle freshly cracked black pepper. Scatter fresh coriander leaves and drizzle with 1 tbsp neutral oil across the meat for sheen.
- 14
Serve
Serve with rye or sandwich bread if desired. Leftover pastrami can be gently reheated by steaming slices for a few minutes or served cold.