Homemade Pastrami Recipes

Steps:

• For the brine: In a large stockpot, add half of the water, the brown sugar, kosher salt, curing salt, coriander seeds, mustard seeds, fennel seeds, juniper berries, chile flakes, bay leaves, cloves, cinnamon and star anise and bring to a boil. Then simmer for 30 minutes. Add the remaining water with some ice to chill the brine.
• For the rub: Grind the peppercorns, coriander and juniper until crushed but still a little chunky. Add to a mixing bowl. Add the salt, brown sugar, chile flakes and granulated garlic and stir to combine.
• For the pastrami: First, clean all the fat off the brisket including the "V" between the two muscles, then follow the fat between the two muscles and separate them making a flat and a cap.
• Transfer the brine to a large hotel pan or roasting pan. Add the brisket and refrigerate at least 5 days and no more than 10 days. Make sure the brisket is stirred once a day to get an evenly brined brisket.
• After a minimum of 5 days, prepare a smoker for 225 degrees F.
• Remove the pastrami, rinse it and blot dry with paper towels. Thoroughly rub the brined brisket with the pastrami rub. Place in smoker and cook for 8 hours until the internal temperature reaches 210 degrees F on an instant-read thermometer.

Steps:

• In a coffee grinder, add the peppercorns and coriander and grind until coarsely chopped. Set aside.
• In a large stock pot add all the brine ingredients and bring to a boil over high heat. Remove from the heat and let cool. Add the brisket to the brine and refrigerate overnight. Remove the brisket from the brine and pat dry. Cover liberally with the spice mixture.
• Preheat the oven to 300 degrees F.
• On a sheet pan with a rack, arrange the brisket on the rack and roast until fork tender, about 4 hours. Remove to a cutting board and slice. Transfer to a serving platter and serve.

Steps:

• 1. Chef's Note: I don't have my usual photos for this recipe... except the main photo, and that speaks for itself. YUM
• 2. In addition, if you already have a good corned beef (from a butcher that you trust) You can skip all the way down to step 14, and save three days. But you really need to trust that butcher, when he/she says they have a good corned beef.
• 3. THE BRINE
• 4. Put the filtered water into a large non-reactive stockpot and bring to the boil.
• 5. Add the brining ingredients.
• 6. Chef's Note: If you are using juniper berries, rub them in your hands to bruise them before adding to the boiling liquid.
• 7. Chef's Tip: If you are using gin, it's a good idea to have a glass or two... just to make sure it hasn't gone bad :-).
• 8. Stir for about 5 minutes (make sure all the sugars and salts have completely dissolved).
• 9. Remove from heat, and allow the brine to cool to room temperature.
• 10. Chef's Note: You will need a non-reactive container to hold the brisket and the liquid... the stockpot will do fine, but make sure that it is a non-reactive stockpot. Personally, I prefer something glass. I don't like anything plastic, because chemicals can leach out of the plastic over the long soaking time.
• 11. Add the brisket to the liquid and immerse it completely in the brine.
• 12. Chef's Note: The brisket will probably float, so use a pie plate or other non-reactive item to weigh it down.
• 13. Place in the refrigerator and wait for three days... four or five, if you have the patience.
• 14. Chef's Note: You can check it if you want; however, as long as it's immersed in the brine, you really don't have to do anything. Just don't forget it's in there.
• 15. THE RUB
• 16. Add the pepper, coriander seeds, mustard seeds, and the bay leaves to a mortar & pestle, and coarsely grind. Or, you could use a spice grinder.
• 17. Add the brown sugar, paprika, salt, cinnamon, and clove, and thoroughly combine.
• 18. THE PASTRIMI
• 19. Remove the brisket from the brine, rinse, and pat dry.
• 20. Thoroughly, cover the brisket with the spice rub
• 21. Place the brisket (unwrapped) in the refrigerator for 24 hours.
• 22. Chef's Note: We want the brisket to lose a bit of its moisture before putting it in the smoker, so unwrapped is the way to go. In addition, this will help to keep the rub from falling off.
• 23. Remove from the refrigerator.
• 24. Allow it to sit out for about an hour, this will take the chill off.
• 25. Prepare your smoker, and set the temperature to 220f - 225f (104c - 107c).
• 26. Chef's Tip: Do not be tempted to speed up the process by increasing the temperature... have patience, grasshopper.
• 27. Chef's Note: The choice of wood will help to flavor the meat; however, with all those other flavors banging around, it probably won't make that big a difference. With that said, I usually use apple wood.
• 28. Smoke the brisket, until the internal temperature reaches 190f to 200f (87c to 93c).
• 29. Chef's Note: This process can take up to 12 hours... or more.
• 30. Remove from the smoker, cover with a piece of parchment paper, and then tightly wrap in aluminum foil.
• 31. Place in the refrigerator for 12 hours, or overnight.
• 32. Chef's Note: Take a couple of bricks and cover them with aluminum foil, and place them on top of the brisket to weigh it down.
• 33. STEAM & SERVE
• 34. Remove from the fridge and steam the meat for about an hour, or until it reaches an internal temperature of 205f (96c).
• 35. Chef's Tip: It's important to the tenderizing process to get the meat all the way to 205f (96c).
• 36. Chef's Note: If you don't own a steamer, you can always put a rack into a pot, with some water (make sure the water is below the rack). Simmer the water, and then put the brisket on the rack, and cover. Make sure the pot doesn't run dry.
• 37. Remove from the steamer, and slice thinly perpendicular to the grain of the meat.
• 38. Chef's Tip: If you cut parallel to the grain, the pastrami will be too chewy. Enjoy.
• 39. Keep the faith, and keep cooking.

Steps:

• 1. Make the brine: Bring the water to a boil in a large pot. Stir in the garlic, juniper berries, bay leaves, salt, brown sugar, curing salt, if using, whole peppercorns, and allspice berries. Let cool completely, then immerse the meat. (Weight it down with a plate if necessary.) Refrigerate for 3 days.
• 2. Make the rub: In a spice grinder or small food processor, combine the black pepper, coriander seeds, mustard seeds, and bay leaves. Pulse until coarsely ground. Stir in the brown sugar, paprika, cinnamon, and clove.
• 3. Remove the meat from the brine and rinse under cold running water. Pat dry with paper towels. Sprinkle and pat the rub on the brisket. Cover tightly with plastic wrap. Refrigerate for 24 hours.
• 4. When ready to cook, prepare your Smoker for 180 degrees.
• 5. Remove the plastic wrap from the beef brisket and arrange on the grill grate. Smoke the meat for 3 to 4 hours. Wrap the brisket tightly in foil. Increase the temperature to 250 degrees, and continue to cook the brisket until the internal temperature is 175 degrees. Allow the brisket to cool to room temperature, leaving it in the foil. Transfer the brisket to a baking dish, and weight it with foil-covered bricks or cast iron skillets. Refrigerate overnight. Slice thinly against the grain for serving. (A meat slicer is preferred to a knife.).