(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
If you're craving a homemade pastrami that rivals any deli, this recipe is your ticket. Imagine sinking your teeth into tender, smoky beef brisket with a perfect blend of spices. It's a labor of love, but the payoff is worth every minute. Ready to transform your kitchen into a deli haven? Let's dive in!
Pastrami Recipe
Ingredients:
- 5 lb trimmed beef brisket
- 1/2 cup kosher salt
- 1/4 cup brown sugar
- 2 tbsp crushed black peppercorns
- 2 tbsp crushed coriander seeds
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- 1 tsp crushed mustard seeds
- 1 tsp cayenne pepper
Instructions:
- Combine all the spices and rub them all over the brisket.
- Place the brisket in a large pot and cover with water. Refrigerate for 5-7 days, turning occasionally.
- Remove the brisket from the brine and rinse thoroughly.
- Smoke the brisket at 225°F (107°C) until it reaches an internal temperature of 190°F (88°C).
- Let the pastrami rest for at least 30 minutes before slicing.
What You Will Need
Read more: Pastrami Casserole Recipe
What you will need to make pastrami
- Brown sugar: Adds a touch of sweetness, balancing the savory spices and helping to create a caramelized crust during smoking.
- Crushed coriander seeds: Provides a citrusy, slightly sweet flavor that complements the beef and other spices perfectly.
- Garlic powder: Enhances the overall flavor profile with its robust, savory taste.
- Onion powder: Adds depth and a subtle sweetness, enhancing the savory notes of the pastrami.
- Paprika: Contributes a mild, smoky flavor and rich color to the spice rub.
- Crushed mustard seeds: Adds a tangy, slightly spicy kick that pairs well with the other spices.
- Cayenne pepper: Brings heat and a bit of spice, adding complexity to the flavor profile.
Tools and Instruments Needed
What tools/instruments will be needed to make pastrami
- Large pot: Essential for brining the brisket, ensuring it stays submerged and absorbs all the flavors.
- Smoker: Imparts the signature smoky flavor to the pastrami, cooking it low and slow.
- Meat thermometer: Crucial for checking the internal temperature, ensuring the pastrami is perfectly cooked.
- Sharp knife: Needed for slicing the pastrami thinly, making it easier to serve and enjoy.
Pastrami Recipe
A delicious homemade pastrami recipe that is perfect for sandwiches or as a main dish.
Print
Jump to comment
Ingredients:
Pastrami Ingredients
- 5 lb Beef brisket trimmed
- 1/2 cup Kosher salt
- 1/4 cup Brown sugar
- 2 tbsp Black peppercorns crushed
- 2 tbsp Coriander seeds crushed
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1 tbsp Paprika
- 1 tsp Mustard seeds crushed
- 1 tsp Cayenne pepper
Instructions:
- 1. Combine all the spices and rub them all over the brisket.
- 2. Place the brisket in a large pot and cover with water. Refrigerate for 5-7 days, turning occasionally.
- 3. Remove the brisket from the brine and rinse thoroughly.
- 4. Smoke the brisket at 225°F (107°C) until it reaches an internal temperature of 190°F (88°C).
- 5. Let the pastrami rest for at least 30 minutes before slicing.
Notes:
For best results, use a meat thermometer to ensure the pastrami is cooked to the correct temperature.
Read more: Date Nut Bread Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 5gProtein: 30gFat: 20gSaturated Fat: 7gCholesterol: 90mgSodium: 1500mgPotassium: 700mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 3mg
Keywords:
Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the brisket with the spice rub.
- Place it in the fridge for 5-7 days.
- Smoke the brisket as directed.
- Let it cool completely.
- Wrap tightly in plastic wrap, then foil.
Freezing Instructions
- After cooling, slice the pastrami.
- Place slices in a single layer on a baking sheet.
- Freeze until solid.
- Transfer to a freezer-safe bag or container.
- Label with date, freeze up to 3 months.
Using coriander seeds in pastrami gives it a unique citrusy flavor that balances the smokiness, which is a trick often used by old-school delis.
Frequently Asked Questions
FAQ:
How long should I brine the brisket?
Brine it for 5-7 days, turning occasionally.
What type of wood should I use for smoking?
Use hickory or applewood for a great flavor.
Can I use a different cut of beef?
Brisket is traditional, but you can try using beef navel.
How do I know when the pastrami is done?
It's done when the internal temperature reaches 190°F (88°C).
How should I store leftover pastrami?
Store it in an airtight container in the fridge for up to a week.
0 thoughts on “Pastrami Recipe”