Pastrami Recipe

Beef brisket: A cut of meat from the breast or lower chest of beef, known for its flavor and tenderness when cooked slowly.

Kosher salt: A coarse-grained salt that is used for seasoning and brining, known for its purity and lack of additives.

Brown sugar: A sweetener that adds a rich, molasses-like flavor to the brine and spice rub.

Coarsely ground black pepper: Adds a sharp, pungent flavor and a bit of heat to the spice mix.

Crushed coriander seeds: These seeds add a citrusy, slightly sweet flavor to the spice rub.

Paprika: A ground spice made from dried red peppers, adding a mild sweetness and vibrant color.

Garlic powder: A powdered form of garlic that provides a concentrated garlic flavor.

Onion powder: A powdered form of onion that adds a savory depth to the spice mix.

Crushed mustard seeds: These seeds add a tangy, slightly spicy flavor to the rub.

Cayenne pepper: A ground spice made from hot chili peppers, adding heat and a bit of color.

When preparing the brisket for smoking, make sure to trim any excess fat, leaving a thin layer to keep the meat moist during the long cooking process. This helps the spice rub adhere better and ensures a more even smoke penetration, resulting in a flavorful and tender pastrami.

• beef brisket - Substitute with turkey breast: Turkey breast is a leaner option and can be seasoned similarly to achieve a comparable flavor profile.

• kosher salt - Substitute with sea salt: Sea salt has a similar texture and salinity, making it a good alternative for curing the meat.

• brown sugar - Substitute with white sugar mixed with molasses: Mixing white sugar with a small amount of molasses mimics the flavor and moisture content of brown sugar.

• coarsely ground black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor, though it is slightly milder and less visually prominent.

• crushed coriander seeds - Substitute with ground cumin: Ground cumin has a warm, earthy flavor that can complement the other spices in the recipe.

• paprika - Substitute with smoked paprika: Smoked paprika adds a similar color and a smoky depth of flavor that enhances the overall taste.

• garlic powder - Substitute with granulated garlic: Granulated garlic has a similar flavor profile and texture, making it a suitable replacement.

• onion powder - Substitute with dried minced onion: Dried minced onion provides a similar onion flavor and can be used in the same quantity.

• crushed mustard seeds - Substitute with ground mustard: Ground mustard offers a similar pungency and can be used in the same amount.

• cayenne pepper - Substitute with red pepper flakes: Red pepper flakes provide a similar level of heat and can be adjusted to taste.

• Allow the pastrami to cool completely after smoking. This helps retain its moisture and flavor.
• Wrap the pastrami tightly in plastic wrap or aluminum foil to prevent air exposure, which can cause it to dry out.
• Place the wrapped pastrami in an airtight container or a resealable plastic bag. This adds an extra layer of protection against freezer burn.
• Label the container or bag with the date to keep track of its storage time.
• Store the pastrami in the refrigerator if you plan to consume it within 5-7 days. For longer storage, place it in the freezer.
• For freezing, ensure the pastrami is placed in the coldest part of the freezer. It can be stored for up to 3 months.
• When ready to use, thaw the pastrami in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat the pastrami gently in a preheated oven at 300°F (150°C) until warmed through, or steam it for a few minutes to retain its moisture.
• Slice the pastrami thinly against the grain for the best texture and flavor.
• Enjoy your pastrami in sandwiches, salads, or as a savory addition to various dishes.

• Oven Method: Preheat your oven to 300°F (150°C). Wrap the pastrami in aluminum foil, adding a splash of beef broth or water to keep it moist. Heat for about 20-30 minutes or until warmed through.

• Stovetop Method: Place slices of pastrami in a skillet over medium heat. Add a bit of beef broth or water and cover with a lid. Steam for 5-10 minutes until heated through, ensuring the meat stays tender and juicy.

• Microwave Method: Place slices of pastrami on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking and turning halfway through.

• Sous Vide Method: Seal the pastrami in a vacuum bag. Heat a sous vide water bath to 140°F (60°C). Submerge the bag and let it warm for about 45 minutes to an hour. This method ensures the meat remains incredibly moist and evenly heated.

• Steaming Method: Use a steamer basket over boiling water. Place the pastrami slices in the basket, cover, and steam for about 5-7 minutes. This method helps retain the meat's moisture and tenderness.

• Grill Method: Preheat your grill to medium heat. Wrap the pastrami in aluminum foil with a splash of beef broth or water. Grill for about 10-15 minutes, turning occasionally, until heated through.

• Mixing bowl: Use this to combine all the spices together evenly.

• Large pot: This is where you will place the brisket and cover it with water for the brining process.

• Refrigerator: Essential for storing the brisket during the 5-7 day brining period.

• Smoker: This is used to smoke the brisket at a low temperature to achieve that classic pastrami flavor.

• Meat thermometer: Necessary for checking the internal temperature of the brisket to ensure it reaches 190°F (88°C).

• Cutting board: Provides a stable surface for slicing the pastrami after it has rested.

• Knife: A sharp knife is crucial for slicing the pastrami thinly and evenly.

• Measuring cups and spoons: These are used to measure out the precise amounts of spices needed for the rub.

Prepare the spice mix in advance: Mix all the spices together and store in an airtight container. This way, you can quickly rub the mix on the brisket when ready.

Use a pre-brined brisket: Purchase a pre-brined brisket to skip the 5-7 day brining process, saving significant time.

Invest in a meat thermometer: This ensures you can accurately monitor the internal temperature without constantly checking, speeding up the smoking process.

Slice with an electric knife: An electric knife can make slicing the pastrami quicker and more uniform.