Pastrami Recipe

Beef brisket: The main cut of meat used for pastrami, known for its tenderness and flavor.

Kosher salt: A coarse-grained salt used for curing the meat.

Brown sugar: Adds sweetness and helps in the curing process.

Coarsely ground black pepper: Provides a spicy kick to the pastrami.

Crushed coriander seeds: Adds a citrusy, aromatic flavor.

Garlic powder: Enhances the overall flavor with a hint of garlic.

Onion powder: Adds a subtle onion flavor to the spice mix.

Paprika: Contributes a smoky, sweet flavor and a rich color.

Crushed mustard seeds: Adds a tangy, slightly spicy flavor.

When preparing pastrami, it's crucial to ensure that the brisket is evenly coated with the spice mixture. This helps to infuse the meat with a balanced flavor profile. To achieve this, use your hands to press the spices firmly into the meat, making sure to cover all sides thoroughly. Additionally, when you place the brisket in the refrigerator for curing, make sure it is fully submerged in water to allow for even curing. Rotate the brisket every day to ensure that all parts of the meat are equally exposed to the curing solution.

• beef brisket - Substitute with turkey breast: Turkey breast can be used as a leaner alternative, providing a different but still delicious flavor profile.

• kosher salt - Substitute with sea salt: Sea salt can be used in equal measure and provides a similar texture and flavor.

• 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 can be used for a milder, slightly different peppery taste.

• crushed coriander seeds - Substitute with ground cumin: Ground cumin offers a warm, earthy flavor that complements the other spices well.

• garlic powder - Substitute with granulated garlic: Granulated garlic provides a similar flavor and can be used in the same quantity.

• onion powder - Substitute with dried minced onion: Dried minced onion offers a similar onion flavor and can be used in slightly larger quantities.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the flavor, enhancing the overall taste of the dish.

• crushed mustard seeds - Substitute with ground mustard: Ground mustard provides a similar tangy flavor and can be used in the same quantity.

• Once your pastrami has cooled to room temperature, wrap it tightly in plastic wrap or aluminum foil. This helps to maintain its moisture and flavor.
• For short-term storage, place the wrapped pastrami in an airtight container or a resealable plastic bag. Store it in the refrigerator for up to 5-7 days.
• If you plan to keep the pastrami for a longer period, freezing is the best option. Slice the pastrami into portions that you would typically use in one sitting. This makes it easier to thaw only what you need.
• Wrap each portion in plastic wrap or parchment paper, then place them in a resealable freezer bag. Make sure to remove as much air as possible from the bag to prevent freezer burn.
• Label each bag with the date of freezing. This helps you keep track of how long the pastrami has been stored.
• When you're ready to enjoy your pastrami, thaw it in the refrigerator overnight. Avoid thawing at room temperature to prevent any bacterial growth.
• For a quick thaw, you can use the microwave on the defrost setting, but be cautious as this can sometimes affect the texture of the pastrami.
• Once thawed, you can reheat the pastrami by steaming it gently. Place it in a steamer basket over simmering water for about 10-15 minutes, or until heated through.
• Alternatively, you can reheat the pastrami in a pan over medium heat. Add a splash of water or broth to keep it moist, and cover the pan with a lid. Heat for about 5-10 minutes, turning occasionally.
• Enjoy your pastrami in a sandwich, on a charcuterie board, or simply on its own.

• Oven Method: Preheat your oven to 300°F (150°C). Wrap the pastrami in aluminum foil to retain moisture. Place it on a baking sheet and heat for about 20-30 minutes, or until warmed through. This method helps to keep the meat juicy and tender.

• Steaming Method: Fill a pot with about an inch of water and bring it to a simmer. Place a steaming rack or basket over the water, making sure it doesn't touch the water. Lay the pastrami on the rack, cover the pot, and steam for 15-20 minutes. This method is great for maintaining the pastrami's moisture and tenderness.

• Microwave Method: Place the pastrami slices on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Microwave on medium power for 1-2 minutes, checking halfway through. This is a quick method but be cautious not to overheat and dry out the meat.

• Skillet Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Place the pastrami slices in the skillet and heat for 2-3 minutes on each side until warmed through. This method can add a slight crispiness to the edges.

• Sous Vide Method: If you have a sous vide machine, set it to 140°F (60°C). Place the pastrami in a vacuum-sealed bag and submerge it in the water bath for about 1 hour. This method ensures even reheating without losing any moisture.

• Slow Cooker Method: Place the pastrami in a slow cooker with a small amount of beef broth or water. Cover and heat on low for 1-2 hours. This method is perfect for reheating larger quantities and keeps the meat moist and flavorful.

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

• Large pot: This will hold the brisket and water during the curing process.

• Refrigerator: Essential for keeping the brisket at a safe temperature while it cures for 5-7 days.

• Tongs: Handy for turning the brisket occasionally during the curing process.

• Smoker: This is where the magic happens, infusing the brisket with smoky flavor at a controlled temperature.

• Meat thermometer: Crucial for checking the internal temperature of the brisket to ensure it reaches 195°F (90°C).

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

• Sharp knife: Essential for slicing the pastrami thinly and evenly.

• Paper towels: Useful for patting the brisket dry after rinsing off the cure.

Prepare the spice rub in advance: Mix all the spices and store in an airtight container. This saves time on the day you start the curing process.

Use a vacuum sealer: Instead of a pot, use a vacuum sealer to marinate the brisket. This speeds up the curing process.

Preheat the smoker early: Get your smoker ready while you rinse and dry the brisket. This ensures no waiting time.

Slice with an electric knife: Use an electric knife to quickly and evenly slice the pastrami after it rests.