Content

• Ingredients
• Pastrami and spices
• Brine
• Marinade
• Steps
• Method 1 of 4: Making the marinade
• Method 2 of 4: Soak Beef Brisket in Brine
• Method 3 of 4: Rubbing with spices
• Method 4 of 4: Making Pastrami
• What do you need

Homemade pastrami can be an impressive dish to prepare and serve, but it can take an entire day to prepare from scratch. However, many argue that it is worth the effort, even if it takes a long time. If you still want to make pastrami, keep reading to find out how.

Ingredients

Servings: 6-8

Pastrami and spices

• 2250 g beef brisket
• 1/4 cup (60 ml) black pepper
• 1/4 cup (60 ml) coriander seeds

Brine

• 4 liters of cold water
• 1 cup (250 ml) salt
• 1 tbsp (15 ml) liquid smoke
• 5 garlic cloves, minced or crushed
• 3-4 tablespoons (45-60 ml) marinade spices

Marinade

• 2 tablespoons (30 ml) black pepper
• 2 tbsp (30 ml) mustard seeds
• 2 tbsp (30 ml) coriander seeds
• 2 tbsp (30 ml) red pepper flakes
• 2 tbsp (30 ml) allspice peas
• 1 tbsp (15 ml) ground nutmeg
• 2 chopped cinnamon sticks
• 2-4 bay leaves, crushed
• 2 tbsp (30 ml) whole cloves
• 1 tbsp (15 ml) ground ginger

Steps

Method 1 of 4: Making the marinade

1. 1 Heat the peppers, mustard seeds, and coriander seeds. Combine spices in a small, dry skillet and heat over medium heat.
   • Stir constantly with a heat-resistant spatula. The more often you stir, the less chance you will burn them.
   • Keep the lid nearby. If the seeds begin to crack while heating, quickly cover the pan and remove from heat.
2. 2 Grind the seeds. Transfer the peppers, mustard seeds, and coriander seeds to a mortar and crush into a powder with a pestle.
   • If you don't have a mortar and pestle, you can also grind the spices in a coffee grinder or crush with the side of a knife.
   • If you are using a coffee grinder, remember to clean it before grinding your coffee.
   • If you decide to use a knife, crush the seeds and peppercorns by placing them on a cutting board. Press down on the flat side of the knife with your hands.
3. 3 Mix the ground seeds with other spices. Toss in a small bowl crushed peppers, mustard seeds, and coriander seeds with red pepper flakes, allspice peas, ground nutmeg, crushed cinnamon sticks, crushed bay leaves, cloves, and ground ginger.
   • Make sure the spice mixture is even.
4. 4 Set aside 3-4 tablespoons (45-60 ml). Set aside for the pastrami brine. Place the rest of the spice mixture in a reusable plastic container and store until further use.
   • Spices can be stored at room temperature.

Method 2 of 4: Soak Beef Brisket in Brine

1. 1 Mix the brine ingredients. Place water, salt, runny smoke, garlic, and spices in a large saucepan.
   • Make sure the pot you are using can fit inside your refrigerator. You will need to store it there at a later stage.
   • Place the pot on the stove.
   • Stir the ingredients quickly with a large spoon to combine.
2. 2 Simmer over high heat. Turn the heat on high and cook the brine ingredients until they boil. Once this happens, remove the pan from the heat and cool the brine to room temperature.
   • Most spices, including salt, must dissolve. The cooking process of the ingredients helps to combine them efficiently.
3. 3 Add the brisket and leave to soak. Place the brisket in the brine, cover and refrigerate overnight.
   • Cover the pot with a lid or wrap with plastic wrap or aluminum foil.
   • If possible, the brisket should be soaked in brine for at least 8 hours. To make the aroma stronger and the pastrami softer, extend the process to three days.

Method 3 of 4: Rubbing with spices

1. 1 Chop the peppers and coriander seeds. Combine the spices in a mortar and crush into a powder with a pestle.
   • If you don't have a mortar and pestle, you can also grind the spices in a coffee grinder or crush with the side of a knife.
   • If you are using a coffee grinder, remember to clean it before grinding your coffee.
   • If you decide to use a knife, crush the seeds and peppercorns by placing them on a cutting board. Press down on the flat side of the knife with your hands.
2. 2 Dry the brisket. Remove the brisket from the brine and pat dry with clean paper towels.
   • The meat must be dry enough to hold the spices. It may be slightly damp, but it should not be wet through and through.
3. 3 Cover the meat with spices. Rub the brisket with pepper and coriander on all sides.
   • Most of the surface needs to be covered. However, if you prefer a less strong flavor, you can reduce the amount of seasoning accordingly.

Method 4 of 4: Making Pastrami

1. 1 Preheat oven to 110 degrees C. At the same time, prepare the baking sheet by lining it with heavy aluminum foil.
   • Heavy aluminum foil is recommended due to the weight of the meat. For best results, use a non-stick foil on one side.
2. 2 Wrap the brisket in foil. Place the meat in the center of the foil on a baking sheet and wrap the edges, trying to cover the brisket as much as possible.
   • Place the beef fat side up on a baking sheet.
   • In fact, it is recommended to wrap the pastrami in several layers of aluminum foil. After wrapping the meat in the first layer, place it seam side down on the second sheet of aluminum foil, and then wrap it in a third piece of foil in the same way.
3. 3 Bake for 6 hours. Cook the pastrami in a preheated oven until tender, until the middle is no longer pink.
   • There is no need to cut the meat to check its doneness. Insert a meat thermometer into the center of the piece; it is a much more accurate way of determining readiness. The internal temperature must be at least 60 degrees Celsius.
4. 4 Refrigerate to room temperature. Remove the wrapped pastrami from the oven and leave at room temperature for about 3 hours.
5. 5 Refrigerate for 8-10 hours. Place the wrapped pastrami in a large plastic bag for storing food in the freezer and place in the refrigerator to chill thoroughly.
   • Although the pastrami is wrapped in foil, foil is not an effective airtight package like a plastic bag. For this reason, it is highly recommended to use the package.
6. 6 Preheat the grill element in the oven. Turn on the grill element and let it heat up for 5-10 minutes.
   • Place the rack in the oven 15-20 cm from the top heat source.
   • In most cases, oven grill elements lack temperature control, but if your oven has one, heat the element at a high temperature.
7. 7 Place the pastrami in a grill pot. Unfold the pastrami and place on a rack in a grill pan.
   • If you do not have a grill pan, you can use a baking sheet lined with aluminum foil. However, keep in mind that a grill pan is more efficient as it allows air to circulate, so the meat is cooked evenly on all sides.
8. 8 Fry until golden brown. This should take about 3-4 minutes. Since the meat is cooked, you only need to brown it lightly.
   • Monitor the process to prevent fire. When fat starts to come out of the meat, there is a risk of fire, especially if you use a baking sheet instead of a grill pan. However, since pastrami is prepared quickly, the risk is very small.
9. 9 Slice thinly. Use a carving knife and fork to cut the pastrami into 3.2mm slices.
   • You can use a regular carving knife, but with a professional the process will be faster.
10. 10 Heat the slices and serve as you like. To reheat the slices, place them in a large skillet over low heat and add a few drops of water. Cook until the fat is translucent. It only takes about 5 minutes.
    • This can be served as a main course, but for a more classic twist, make pastrami sandwiches.
11. 11 Ready.

What do you need

• Small frying pan
• Scapula
• Mortar and pestle or coffee grinder
• Small, resealable, plastic container
• Large saucepan
• Big spoon
• Heavy aluminum foil
• A bowl
• Baking tray
• Resealable plastic bag for storing food in the freezer
• Grill pot
• Carving knife and fork
• Large frying pan