Pastrami Recipe

Trim and prepare brisket

Trim excess fat from the brisket, leaving about 1/8 inch of fat cap for flavor and protection. Rinse and pat dry with paper towels. Weigh the brisket to confirm quantity.

Make the cure: in a bowl, whisk together kosher salt, pink curing salt, brown sugar, granulated sugar, garlic powder, onion powder, and 2 tablespoons ground black pepper until evenly combined.

Apply the cure: rub the cure mixture all over the brisket, massaging into both sides. Place the brisket in a large zip-top bag or non-reactive container. Pour any remaining cure into the bag and press it around the meat so all surfaces have contact.

Refrigerate to cure: place the sealed brisket on a tray in the refrigerator and cure 5–7 days. Flip the brisket once a day and redistribute any liquid that forms to ensure even curing. The meat will firm slightly and become pink from the cure.

After curing, rinse: remove the brisket from the cure, discard excess cure, and rinse thoroughly under cold running water to remove surface salt. Soak in cold water for 30 minutes, changing the water once, to reduce excess salt if desired. Pat dry with paper towels.

Toast and grind peppercorns and spices: in a dry skillet over medium heat, toast the black peppercorns and mustard seeds (if using) for 2–3 minutes until fragrant. Let cool slightly, then coarsely grind in a spice grinder or with a mortar and pestle so the pepper is chunky—not a fine powder. Mix in ground coriander, coarse kosher salt, and red pepper flakes.

Coat the brisket: press the coarse pepper-and-spice mix firmly onto all sides of the rinsed, dried brisket to form an even crust. Use the palm of your hand to compact the coating so it adheres well.

Prepare braising liquid: in a large pot or Dutch oven, combine beef broth, water, bay leaves, smashed garlic, quartered onion, whole peppercorns, and apple cider vinegar. Bring to a simmer.

Sear (optional): heat a large skillet or the Dutch oven over medium-high heat with 1–2 tablespoons neutral oil. Sear the brisket fat-side down and then on the other sides 2–3 minutes each just to brown the pepper crust slightly. This step is optional but adds depth of flavor.

Braise the brisket: place the crusted brisket into the braising liquid fat-side up. The liquid should come about halfway up the brisket; add more water or broth if needed. Bring to a gentle simmer, then cover tightly with a lid and cook low and slow either on the stovetop over the lowest heat or in a preheated oven at 300°F (150°C) for 3½–4½ hours, or until the internal temperature reaches 200–205°F and the meat is fork-tender.

Alternatively, smoke then steam (traditional): after rinsing and coating, you can hot-smoke the brisket at 225–250°F for 4–6 hours until an internal temperature of ~165°F is reached, then wrap in foil and steam in a combi-oven or braise in the oven with a small amount of liquid until 200–205°F for tenderness.

Rest: remove the cooked pastrami from the braising liquid and let rest on a cutting board, covered loosely with foil, for 30–45 minutes to let juices redistribute.

Slice: using a sharp slicing knife or meat slicer, slice the pastrami thinly against the grain. For best texture, slice as thin as possible (2–3 mm) while the meat is warm but rested.

Serve: pile slices on rye bread with mustard, or serve alongside pickles and potato salad. Reheat gently by steaming or in a skillet with a splash of braising liquid to keep moist.

Store: refrigerate cooled slices in an airtight container for up to 5 days, or freeze portions for up to 3 months. Reheat gently from frozen in a covered pan with a little liquid.