Pastrami – in the home oven or smoker

This fantastic and juicy Pastrami recipe allows you to create your own pastrami from start to finish. If you got smoker – fine, but you can do this in oven as well. From curing the meat to the final cooking process, this delicous recipe covers it all. So, if you’re ready to dive in, grab a brisket flat, and let’s begin this Flavorado journey!

Pastrami

Creating pastrami is a labor of love that demands time and care, but the end result is a culinary masterpiece with an explosion of flavors. The slow brining, seasoning, and cooking process infuse the meat with a unique blend of spices, resulting in tender, juicy, and savory slices that are incredibly satisfying. A true delicacy, pastrami is worth every moment of waiting.

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Prep Time 5 days d

Cook Time 6 hours hrs

Total Time 5 days d 6 hours hrs

Course Main Course

Cuisine American

Servings 10

Calories 429 kcal

Ingredients

  

1x2x3x

• 2 kg brisket flat

Corned Beef Brine:

• 1 liter apple juice
• 1 liter of water
• 1 l ice
• 2 dl coarse kosher or sea salt
• 1 dl brown sugar
• 3 teaspoons curing salt
• 1 tablespoons allspice

Pastrami Seasoning:

• 3 tablespoons coriander seeds
• 2 tablespoons black peppercorns
• 1 tablespoon mustard seeds
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 2 tablespoons brown sugar
• 2 tablespoons sea salt

Instructions

 

• Prepare the corned beef brine by combining water, apple juice, kosher or sea salt, brown sugar, pink curing salt, and allspice. Stir until the salts and sugar dissolve. Add ice to cool the brine.
• Submerge the brisket in the brine, ensuring it is fully covered. Refrigerate for 3-4 days, turning the brisket occasionally.
• Remove the brisket from the brine and rinse it under cold water to remove excess salt. Pat it dry with paper towels.
• Preheat your smoker or oven around 100°C.
• Prepare the pastrami seasoning by combining black peppercorns, coriander seeds, mustard seeds, kosher or sea salt, smoked paprika, brown sugar, and garlic powder. Grind the spices coarsely.
• Rub the pastrami seasoning evenly over the surface of the brisket.
• Place the seasoned brisket in the smoker or oven and cook until it reaches the desired internal temperature 90°C. This will take several hours, so be patient.
• Once cooked, remove the pastrami from the heat, wrap it in baking sheet and let it rest for a half an hour before slicing and serving.

Ravintoarvot (suuntaa antava opas)

Serving: 175gCalories: 429kcalCarbohydrates: 28gProtein: 43gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 124mgSodium: 876mgPotassium: 884mgFiber: 2gSugar: 22gVitamin A: 705IUVitamin C: 2mgCalcium: 65mgIron: 5mg

Keyword Brisket

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Last Updated on January 16, 2024 by Flavorado