Jewish Pastrami Recipe
Jewish-American · Main course · 330 min total
A homemade version of the classic deli meat, featuring a corned beef brisket coated in a spice rub, then smoked and steamed to tender perfection.
30
min prep
min prep
300
min cook
min cook
12
servings
servings
350
kcal/serving
kcal/serving
Ingredients
- 1 (3-4 pound) beef brisket, flat cut
- 1/4 cup kosher salt
- 2 tablespoons sugar
- 1 tablespoon pink curing salt (Prague powder #1)
- 4 cloves garlic, crushed
- 2 tablespoons black peppercorns
- 1 tablespoon coriander seeds
- 1 tablespoon mustard seeds
- 1 tablespoon paprika
- 1 tablespoon ground black pepper
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
Instructions
- Combine kosher salt, sugar, pink curing salt, crushed garlic, peppercorns, coriander seeds, and mustard seeds in a large pot with 2 quarts water. Bring to a boil, stirring to dissolve. Cool completely.
- Place brisket in a large non-reactive container or zip-top bag. Pour cooled brine over meat, ensuring it's submerged. Refrigerate for 5-7 days, turning once daily.
- Remove brisket from brine, rinse thoroughly under cold water, and pat dry. Discard brine.
- Mix paprika, ground black pepper, ground coriander, and garlic powder. Rub this spice mixture all over the brisket.
- Prepare smoker for indirect heat at 225°F (107°C) using wood chips (hickory or apple). Smoke brisket until internal temperature reaches 165°F (74°C), about 4-5 hours.
- Wrap brisket tightly in foil and place in a steamer basket over simmering water. Steam for 2 hours until fork-tender and internal temperature reaches 200°F (93°C).
- Let rest 15 minutes before slicing thinly against the grain.
Tips
- Slice pastrami as thinly as possible for the best texture.
- Leftover pastrami can be stored in the fridge for up to a week or frozen for 2 months.
- Serve on rye bread with mustard and pickles for a classic Reuben sandwich.
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