Homemade Pastrami

Name: Homemade Pastrami
Prep time: 20 min
Cook time: 3 min
Ingredients: 3/4 cup Morton's kosher salt ((or 200 grams of any salt)); 1/2 cup sugar ((100 grams)); 2 tsp pink curing salt ((10 grams)); 5 cloves garlic, smashed with the flat side of a knife; 2 tbsp pickling spice ((store bought or see below)); 1 five-pound beef brisket ((the fattier the better)); 1 tbsp black peppercorns, toasted in a skillet and ground in a mill ((ok to use store-bought ground)); 1 tbsp coriander seeds, toasted and ground in a mill

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Prep Time: 20 minutes

Cook Time: 3 minutes

Servings: 10

corned beef cured beef pastrami

Ingredients

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3/4 cup Morton's kosher salt ((or 200 grams of any salt))1/2 cup sugar ((100 grams))2 tsp pink curing salt ((10 grams))5 cloves garlic, smashed with the flat side of a knife2 tbsp pickling spice ((store bought or see below))1 five-pound beef brisket ((the fattier the better))1 tbsp black peppercorns, toasted in a skillet and ground in a mill ((ok to use store-bought ground))1 tbsp coriander seeds, toasted and ground in a mill

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Instructions

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Step 1

In pot large enough to hold brisket, combine 1 gallon/4 liters of water with kosher salt, sugar, sodium nitrite (if using), garlic and 2 tablespoons pickling spice. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat and let cool to room temperature, then refrigerate until chilled.

Step 2

Place brisket in brine, weighted with a plate to keep it submerged; cover. Refrigerate for 2 days if it's thin, a third day if it's thick.

Step 3

Remove brisket from brine and rinse thoroughly. Refrigerate it for another day uncovered (this is best, to let cure equalize, but if you can't wait, that's ok too).

Step 4

Combine the pepper and coriander and coat the brisket with it. Smoke and cook the brisket, till tender, as described above. This will keep for a week in the refrigerator. Steam it to reheat or reheat covered in a microwave (gently). Slice thinly to serve.

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