Easy Homemade Pastrami

Name: Easy Homemade Pastrami
Prep time: 30 min
Cook time: 240 min
Total time: 10350 min
Yield: 8 servings
Cuisine: Jewish
Ingredients: 1/2 cup kosher salt; 1/4 cup brown sugar; 2 tablespoons black peppercorns (crushed); 2 tablespoons coriander seeds (crushed); 4 cloves garlic (minced); 2 kilograms beef brisket (trimmed); 1 tablespoon black pepper (ground); 1 tablespoon coriander (ground)

10350 min 8 servings Medium

All Recipes

A simple yet delicious recipe for making homemade pastrami with tender beef brisket, perfect for sandwiches or as a main dish.

Prep

30 min

Cook

240 min

Total

10350 min

Servings

Difficulty

Medium

Pastrami is a beloved delicacy, particularly in Jewish cuisine, known for its rich, smoky flavours and tender texture. Making pastrami at home might sound daunting, but with this easy recipe, you can enjoy the authentic taste right from your kitchen. This version keeps it simple, focusing on essential spices and straightforward techniques to deliver the classic pastrami flavour. Perfect for those who appreciate making things from scratch and don't mind a bit of patience. Whether you're looking to elevate your sandwich game or impress at your next gathering, this homemade pastrami will become a staple in your culinary repertoire.

Instructions

Prepare curing mix

In a bowl, combine kosher salt, brown sugar, crushed black peppercorns, crushed coriander seeds, and minced garlic.

Pro tip: Ensure the spices are evenly crushed for a consistent flavour.

Cure the brisket

Rub the curing mix evenly over the brisket. Place it in a resealable plastic bag, ensuring it's well-coated. Refrigerate for 5 to 7 days, turning daily.

Pro tip: Place the bag on a tray to catch any leaks.

Rinse and dry

After curing, rinse the brisket under cold water to remove excess salt. Pat dry with paper towels.

Pro tip: Drying the brisket ensures a nice crust forms during smoking.

Apply spice rub

Combine ground black pepper and ground coriander. Rub onto the brisket evenly, pressing it into the surface.

Pro tip: Use freshly ground spices for the best aroma.

Smoke the brisket

Preheat a smoker to 225°F (110°C). Place the brisket on the smoker rack and smoke for about 4 hours, or until an internal temperature of 190°F (88°C) is reached.

Pro tip: Use hickory or cherry wood chips for a classic pastrami flavour.

Rest and slice

Remove the brisket from the smoker and let it rest for at least 30 minutes before slicing thinly against the grain.

Pro tip: Resting allows juices to redistribute, enhancing tenderness.

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Tips & Tricks

Trim excess fat from the brisket to ensure even curing.
For a stronger flavour, let the brisket cure for up to 7 days.
Use a meat thermometer to ensure the internal temperature is perfect.
Store pastrami wrapped in parchment paper for longer freshness.

Frequently Asked Questions

How long does it take to make easy homemade pastrami?

The total time is approximately 7 days and 4 hours, including curing and smoking.

What is the best cut of meat for homemade pastrami?

Beef brisket is the traditional and best cut for making pastrami.

Can homemade pastrami be frozen?

Yes, you can freeze homemade pastrami for up to three months. Wrap it tightly to prevent freezer burn.

What temperature should pastrami be smoked at?

Smoke pastrami at 225°F (110°C) until it reaches an internal temperature of 190°F (88°C).

How should I store leftover pastrami?

Store leftover pastrami wrapped in parchment paper, then place it in an airtight container in the fridge for up to a week.

What spices are used in pastrami seasoning?

Common spices include black pepper, coriander, garlic, and sometimes mustard seeds.

Serving Suggestions

Serve your homemade pastrami thinly sliced on rye bread with a smear of mustard, or as part of a charcuterie board with pickles and cheese. You can make this pastrami ahead of time and store it in the fridge for up to a week or freeze it for up to three months. When ready to serve, simply reheat it gently to preserve its tender texture and rich flavour.

Nutrition per serving

450

Calories

25g

Protein

35g

Fat

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