NY Style Pastrami is famous and beloved by many people, you can understand this if you've ever had the pleasure to go to New York and try one of the famous Deli's in town. Fabulous!!
Now, I know this is an exciting project but it does have some caveats, it's a long process and it takes time and there are no short cuts (sorry, I'm a master when it comes to short cuts without cutting flavor or quality) but this is a relatively simple process but time is what is needed to get it done right. Here, time is your friend.
So get prepared, I'll list the equipment you'll need and the ingredients required and once you've gotten organized we'll begin. How exciting!
THE EQUIPMENT:
1 Large Container with Lid that will fit your size brisket
THE INGREDIENTS: This recipe is for a 2 - 3 K Brisket. Better if it still has the fat cap left on.
If your Brisket is smaller (or larger) adjust the seasonings as appropriate.
1 Brisket, you can have a flat piece or a point, they're both fine. You can also use a fresh cut of meat or purchase a Corned Beef at the Supermarket which comes in a bag already brined.
2 L of water (more or less) meat needs to be fully covered
SPICES for the Corned Beef: This is the BRINNING PART
1 Cup Kosher Salt 1/2 cup Brown Sugar 1 Cinnamon Stick, broken
1 tsp Mustard Seeds 1 tsp Black Peppercorns 8 Cloves, whole
8 Allspice Berries, whole 4 Bay Leaves, crushed 1/2 tsp Ginger, ground
1 tsp Coriander Seeds, whole 2 tsp Pink Brining Salt or Sal de Praga o de Cura
5 Garlic Cloves, peeled and crushed by knife or your palm
INSTRUCTIONS:
Place all the Brining ingredients in the large container or you can use a large 2 Gallon Zip Lock Bag but first put it all in a large bowl to mix and insure the salt and other powdered ingredients are all dissolved. Now place everything in the plastic bag or the container and add the Brisket. Insure the meat is fully covered or place a heavy plate on top to keep it submerged. Cover well and refrigerate for at least 6 days. No cheating!
NOTE: If you are using a Corned Beef in the bag from the supermarket already brined, open the bag and remove the meat. At this point you need to rinse the meat really well which we will also do for the fresh meat preparation once it's brined and ready, ok?
AFTER THE 6 DAYS: (Or if you bought the meat in the bag at the supermarket)
The meat has been in the brine and in the refrigerator for 6 days and is now ready to be cooked, this will turn it into Corned Beef, so if this is what you want you can stop right there but if it's Pastrami what you're shooting for then let's continue.
The meat needs to be removed from the fridge and the brine. Take the meat out and rinse really well several times so no seeds are stuck in the fat and it's clean.
Now some Pastrami's are smoked and you can do this if you've got a smoker but since I don't have one (you would need to smoke it for 6 - 7 hours on very low heat 225 F for an internal temperature of 150 F) I did the city preparation and used my Pressure Cooker (AKA the bomb which I love). So place 1 cup of water at the bottom of the pressure cooked and you can use a grate if you have it, I don't, then place the meat on top. Now close the pressure cooker and you will time it for 1 hour after it comes up to temperature and you reduce the heat.
NOTE: If you want to have a Corned Beef Dinner, about 1 hour before it's done, insure you've got enough liquid so you can add vegetables so they cook in the Corned Beef stock to give them wonderful flavor, Add the hardest veggies first like carrot, turnip, etc. then add the softest one like potato and lastly add the cabbage cut in quarters. This is so everything will be done at the same time and you can then serve.
When the meat comes out of the pressure cooker it will be cooked and you've got Corned Beef. Take out of the cooker and allow to cool for about 15 minutes. You can also use any type of large pot you have, preferably a heavy bottomed one like a Le Creuset. My first test was done in this, took about 4 hours at 275 F and I have to admit I prefer the Pressure Cooker.
INGREDIENTS FOR PASTRAMI CRUST: All the spices need to be GROUND so either buy them ground or use a spice grinder. I buy spices in bulk, whole and use my spice grinder for more flavor as I try to add flavor in each and every step of any recipe I am making. Mix to combine and to mix well. Place all ground spices on a plate to use on meat. Preheat your oven to 300 - 325 F.
2 Tbsp Coriander Seed 1 Tbsp Black Peppercorns
2 Tbsp Brown Sugar 1 Tbsp Smoked Paprika
1 Tbsp Garlic Powder 1 Tbsp Onion Powder
2 Tbsp Mustard Seeds 1 tsp Chili Flakes
You'll need to decide on a baking pan or roasting pan to cook the Brisket. Dry the meat with paper towels some before you add the spices. Cover with Aluminum Foil for easy cleaning while you take the cooler meat and cover it really well with the ground spices on both sides, don't miss any places and cover really well.
Place the meat on a rack, put 1 cup of water on the bottom of the pan as long as it doesn't touch the meat. Wrap the baking sheet with aluminum very securely, tent it without touching the meat. If you don't have a rack then just put the meat on the roasting pan but put a oven safe dish in the oven on the side of the pan with an inch or so of water for additional humidity.
Place the meat in the oven and cook for about 1 - 2 hours until you reach an internal temperature of 195 - 203 F. Remember that the meat is already cooked we're just adhering the spices to the meat, giving it an amazing flavorful crust and reheating it.
Take it out of the oven and allow to rest for at least 15 - 20 minutes.
Once it's rested cut AGAINST THE GRAIN into slices as thin or thick as you like.
NOW WHAT? YOU'VE GOT PASTRAMI, WHAT CAN YOU DO WITH IT?
Ever have a REUBEN SANDWICH? Amazing, right? You can get Dark Bread (Centeno), Russian Dressing, Sauerkraut and Emmenthaler Cheese (a Swiss Cheese made from cow's milk).
Here are the ingredients for RUSSIAN DRESSING: (Like Secret Sauce but better)
In a bowl add: 1 cup Mayonnaise, 2 Tbsp Catsup, 2 tsp Worcestershire Sauce, 1 tsp Smoked Paprika, 1.5 Tbsp Chives, thinly sliced, 1 Tbsp Prepared Horseradish Sauce, 2 tsp Grated Garlic, either pickle relish or diced pickles, salt and pepper to taste, you can add chili flakes if you like. Mix well and taste it, feel free to add more of one thing or another so you get it just right. These measurements are just approximates so feel free to change them.
A Reuben Sandwich is 2 slices of Dark Bread, can be lightly toasted if desired,
You can also use Pastrami for Hash, in Salads, Mushroom Pastrami Hoagie, a Pastrami Burger, Pastrami Grilled Cheese, Pastrami Omelet or anything you like.
I hope you will try to make your own Pastrami, you'll love it!! Enjoy!!
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