Beef Pastrami

Total Time:
511 hr 15 min
Prep:
15 min
Inactive:
507 hr
Cook:
4 hr

Yield:
about 4 pounds
Level:
Intermediate

Ingredients
  • 2 tablespoons black peppercorns
  • 1 tablespoon plus 2 teaspoons dried thyme
  • 6 bay leaves, crumbled
  • 2 teaspoons whole cloves
  • 1/4 cup minced garlic
  • 2 teaspoons whole juniper berries, plus 1/3 cup crushed juniper berries
  • 16 cups (or 4 quarts) water
  • 3/4 cup packed light brown sugar
  • 3/4 cup kosher salt
  • 1 beef brisket (about 4 to 5 pounds)
  • 2/3 cup coarsely ground black pepper
Directions

In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves, garlic and whole juniper berries. In a saucepan, over medium heat, combine the water, brown sugar and salt. Bring to a boil and stir to dissolve the sugar and salt. Remove from the heat and add dry spice mixture and steep for 1 hour. Place the brisket in a glass or plastic container. Pour the seasoned brine to cover the brisket completely. Cover and refrigerate for 3 weeks, turning the brisket every couple of days. Preheat the smoker. Combine the crushed juniper berries and ground black pepper in a small bowl. Using the palm and heel of your hand, press two thirds of the berry and pepper mixture into the brisket. Press the remaining mixture into the other side. Place the brisket in the smoker and smoke for about 4 hours. Remove from the smoker and cool for 30 minutes. Place the brisket in a large Dutch oven, cover with water and place over medium heat. Bring the liquid to a boil, reduce to a simmer and cook for two hours. Remove from the pan and cool completely. Slice into thin slices and serve.


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    14 Reviews
    4 14
    0/1000 characters
    Your Rating:
    (Required)
    Sort by: 
    I thought this was better than great. I do add some pink curing salt simply because I like the look. If you get one of those giant briskets from Costco or Sam's cut off the flat end of the brisket and use this more uniform cut for curing. The bulky end of the brisket is great cut up for stew meat or grind for hamburger. This time I am using a eye of round. Less fat and more uniform. I saw an episode of Diners, Drive-ins and Dives where this cut was used in pastrami. This time, I will use coriander, black pepper and juniper berries as my rub before smoking. I slow roasted the beef in the oven until tender after a 3 hour smoke.  
    I followed the instructions to the letter when making this recipe. I thought it turned out poorly. The fact that no curing salt is used scares me as I regularly make smoked sausages. I have a much better recipe that turns out a far superior product. You're welcome to email me for the recipe.
    great recipe, followed instructions smoked to 165 deg, simmered to 185 deg results better than expected
    Amaizing Recipe....I served real bombs on plates, everybody amazed. 
    Thanks Emeril
    Wow Wow!!! Turned out great. Got a little worried coming out of the boiling water, thought I was gonna have pulled beef, but after it cooled over night, it cut up just fine. Thanks for the recommendation on the cheese Tansy good call.
    AMAZING. Few mods: used DARK brown sugar, M&B Rainbow Peppercorns ADDING 2 tspns bruised Coriander Seed to marinade & crust prior to smoking. Marinated 3 weeks turning every other day. Smoked at 230 degrees in Bradley Smoker using Hickory for 4 hrs. Did NOT rest 30 minutes, but immediately put in pan of water and simmered 2 hours. Why cool it? You're trying to break down the collagen, keep it going! Sliced thin and made grilled sandwiches with Bubbies Sauerkraut, aged Gruyere, "La Brea" thinly sliced Pumpernickel buttered on outside and thinly swiped on inside with combination mayo and coarse mustand. Grilled 3 mins. per side on non-stick grill pan heated to medium.
     

     
    You won't be sorry! It's the BEST grilled Pastrami sandwich on the PLANET! And it was FUN to have the project going (with little effort for so long. A family event.
    My first pastrami is in the smoker right now so I can't review the actual product yet, but I did notice that there was some information missing in the recipe that I thought I would pass on.
     

     
    First, make sure you completely cool the brine before you put your beef brisket into it. If not, it could start to cook it and it could be at a dangerous temperature for a period of time which could cause a food borne illness.
     

     
    Also, make sure your smoker temperature is no hotter than 250*. Between 200 and 225 is ideal. I am using hickory chips which are middle of the road in smoky flavor.
     

     
    I hope mine turns out as well as I'm hoping it will! It sure smells good in the smoker!!
    I noticed a couple of posts that mentioned that they did not have a smoker. We make this and many slow cooked low heat smoker recipes in the oven. If you look at smoker temperature requirements it is necessary to keep your heat "Low and Slow" 200-220F for a number of hours. Well for this pastrami I add three tablespoons of liquid smoke to the dry rub after brining cook for two hours in the oven, followed by 2 in water and its perfect. Try this with ribs and you will be amazed.
    I couldn't find any Juniper berries so I wasn't able to make the recipe. After I put the meat in the smoker I found an article that said you can use Coriander instead. Oh well. So I justed used one of those prefab pickled briskets
     

     
    @ Phillis popular smoking woods are Cherry, Apple, and Hickory are very popular.
     

     
    @ Heidi there are smoking available but I don't know how well they work
    I DO NOT HAVE A SMOKER . IS THERE A WAY OF COOKING IT EITHER IN AN OVEN OR ON A GAS GRILL ? IF ANYONE COULD HELP ME OUT , IT WOULD MAKE MY DAY ... WE LOVE BEEF PASTRAMI AND AFTER MOVING TO TENNEESSEE , WE CAN'T FIND ANY GOOD PASTRAMI .
    Sounds great, but have a question - what kind of wood chips do you use in smoker???
    Very good recipe, well worth the effort if you re a pastrami lover.
    What more can I say. It didn't last very long since every time I passed the fridge, I had to have just a little bit more.
    I made the best pastrami I have ever had in my life! This recipe is fantastic! It's a bit of work, but well worth it. You won't want store bought pastrami ever again.
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Beef Tenderloin Milanese with Spinach and Cucumber Salads

    Recipe courtesy of Aria Kagan