Ingredients
- 1/4 cup black peppercorns
- 1/4 cup coriander seeds
Brine:
- 1 gallon cold water
- 1 cup kosher salt
- 1 tablespoon liquid smoke
- 5 cloves garlic, smashed
- 1/2 cup packed dark brown sugar
- 3 tablespoons pickling spice
- 2 bay leaves
- 1 (5-pound) beef brisket, trimmed
Directions
In a coffee grinder, add the peppercorns and coriander and grind until coarsely chopped. Set aside.
In a large stock pot add all the brine ingredients and bring to a boil over high heat. Remove from the heat and let cool. Add the brisket to the brine and refrigerate overnight. Remove the brisket from the brine and pat dry. Cover liberally with the spice mixture.
Preheat the oven to 300 degrees F.
On a sheet pan with a rack, arrange the brisket on the rack and roast until fork tender, about 4 hours. Remove to a cutting board and slice. Transfer to a serving platter and serve.
Cook's Note: To make a Big Daddy Pastrami Sandwich, layer pastrami, sauteed onions and Big Daddy's Thousand Island dressing on rye bread.
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By tacheee
Inglewood, CA
on September 20, 2010
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I have made this recipe twice. The first time I use an electric oven (which is dry heat and ended up with pastrami flavored beef jerky. When I made this again, I put enough liquid (spelled water because I was out of beef stock to cover the bottom of the crock pot. I placed the brisket with the peppercorn and corriander mixture on top and covered with the lid. I cooked it for 8 hours on low and ended up with the most succulent pastrami I have had in years. It beats the deli's in my area :-. Sorry Langer's and Canter's.
By bradley039_12080452
Kalispell, 66
on September 09, 2010
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What a great receipe. I followed it to the tee for ingredients, but after reading other comments, added about 3/4 cup of water and covered my meat for the last 45 minutes of cooking time with foil. It wasn't fall apart, but was still juicy and somewhat tender. Because I had a 6.5 lb flat slab, I could have left it in for another 45 minutes. We made sandwiches using both Rye and Pumpernickel bread, Aaron's Thousand Island dressing and carmalized onions. They were great. I did brine my meat for 5 days. I put the left over meat in the fridge and the next day I thin sliced it on my meat slicer, packaged it in freezer bags, and will use it whenever we decide to have Pastrami Sandwiches again. Thanks for a very good receipe.
By mthompson1234_1...
Houston, 83
on September 06, 2010
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This was a very easy recipe and the results were delicious. The meat was moist and flavorful. My husband was delighted.
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