Pastrami Recipe

Pastrami

MrSpiceman Pastrami Recipe

Brining foods in a saltwater mixture before cooking adds flavor. It was an age old process before the modern refrigerator was invented.

Ingredients: 5lb Brisket of Beef.

4 Tbsp Pastrami seasoning.

2 Tbsp of Pickling Spice.

1 gallon of water.

1/4 tsp Pink Salt

1 Tbsp Kosher Salt

Preperation :

In a shallow container place one gallon of cold water. Add the pickling spice, Kosher salt and pink salt, then add the brisket. You can weigh it down with a dish to keep it submerged. Cover with plastic and refrigerate for 5 days.10 days is better.

Once your Brisket has been cured, remove from container pat dry and rub the Pastrami seasoning mixture over each side of the meat. Place Pastrami in plastic bag or in a covered container and refrigerate overnight. The next day remove and allow to sit at room temperature for approximately 1 hour.

Pre- heat oven for 350 degrees Fahrenheit.

Place Brisket in a large roasting tin / dish, this will help with all the juices. Roast for the first hour uncovered, during this time don’t open the oven.

After one hour open the oven and add some water or stock just to cover slightly. Turn down the temperature of oven to 325 degrees, cover with foil. Continue to cook for another 3 hours until the meat is tender. Using a meat thermometer the internal temperature should reach 185 degrees.

Once cooked, the meat should fall apart easily – if not, cook for a little while longer. When finished let the meat rest before slicing.

A great way to use leftover Pastrami is on a simple sandwich of rye bread with pickles and a dash of mustard.

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