Homemade Pastrami
User Reviews
4.8
333 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
3 hrs
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Brining Time
10 d
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Total Time
10 d 3 hrs 30 mins
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Servings
16 servings
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Calories
243 kcal
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Course
Main Course
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Cuisine
Eastern European
Homemade Pastrami
Report
Homemade Pastrami involves curing a beef brisket in a seasoned brine containing kosher salt, pink curing salt, sugar, and pickling spices, then coating it with a spice rub of coriander, black pepper, and smoked paprika. This lengthy curing process develops the pastrami’s characteristic flavor and texture. The brisket is trimmed to preserve a thin fat layer, immersed fully in the brine to ensure even seasoning, and then prepared with a spice rub before cooking.
Description
This recipe carefully cures beef brisket over time using a brine infused with pickling spices, kosher salt, pink curing salt, sugar, and garlic, which is boiled then cooled before submerging the meat. The trimming of the brisket to a quarter-inch fat layer allows for flavor retention without excess fat. Pink curing salt, distinct from Himalayan salts, ensures proper curing and safety.
After curing, the brisket is coated in a spice rub featuring ground coriander, black pepper, and smoked paprika, which sets the seasoning tone for the pastrami. The preparation requires patience but results in a flavorful, seasoned meat ideal for slicing into sandwiches.
Precision in measuring ingredients and following curing times is important for safety and achieving desired flavor. This method reduces curing salts from traditional recipes without sacrificing taste, and although salty, the salt is mostly from the brine that is washed away beforehand.
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Ingredients
- 3 quarts water
- 3/4 cup kosher salt OR 1 1/3 cup Diamond Crystal Kosher Salt (181 grams) - these two brands are NOT interchangeable, the same weight provides two very different cup measurements, Morton's coarse, 178 grams
- 2 teaspoons pink curing salt (12 grams) - Pink curing salt is also known as Prague Mix #1, Instacure #1 or Curing Salt #1 - NOT Himalayan pink salt. See safety note below.
- 1 cup granulated sugar
- 2 tablespoons pickling spice
- 1 tablespoon coriander seeds whole
- 1 tablespoon mustard seed whole, yellow variety
- 4 cloves garlic (minced)
- 5 pounds beef brisket
Spice Rub Ingredients
- 1/4 cup ground coriander
- 2 tablespoons black pepper freshly ground
- 2 tablespoons smoked paprika
Instructions
- To make the brine, fill a medium to large stockpot with 3 quarts water. Add the kosher and pink salts, granulated sugar, pickling spice, coriander and mustard seeds, and garlic. Bring to a boil over high heat, stirring often to fully dissolve the salt and sugar in the water. Immediately remove the pot from the heat once the brine boils.Add 3 quarts ice cold water to a 2-gallon or larger food-safe container that will fit in your refrigerator (you can also use a strong sealing 2-gallon marination bag - double bag for extra insurance). Pour the brine into the container and place it uncovered in the refrigerator until completely cool. You can also divide the brine evenly between two separate containers so that it will fit better in the refrigerator.
- Trim the fat from the brisket until the fat layer is about 1/4 inch thick.
- If necessary, cut the brisket in half so that it will fit into your container(s).
- Submerge the brisket in the cooled brine.Allow the brisket to brine in the refrigerator for 10 to 12 days, flipping it daily top to bottom and stirring the brine. Make sure that if any of the brisket sides are touching one another you regularly turn them away from each other to expose all of the sides to the brine.
- To cook the brisket, pour 4 cups water into the bottom of a 12 by 15 inch roasting pan. Set a rack inside the pan and place the brisket on the rack, fatty side down.
- To make the spice rub, mix together the coriander, pepper and paprika in a small bowl. Evenly rub 1/4 cup of the mixture onto the top of the brisket. Then flip the brisket and rub the remaining spice mixture onto the fatty side. Allow the brisket to come to room temperature, about 2 hours.
- Preheat the oven to 300 degrees with a rack low enough to fit the pan holding the brisket. Tightly cover the brisket and pan with a double layer of aluminum foil.
- Bake until the meat reaches an internal temperature of 200 degrees, about 1 hour per pound or 5 hours total. Start checking internal temp at 3 hours and periodically every 20-30 minutes or so to avoid overcooking.
- Without trimming the fat, carve the pastrami into 1/4 inch thick slices, or cut as thin as possible without the meat falling apart. Keep tightly wrapped, or in a sealed container in the fridge, for up to 1 week, or in the freezer for up to 6 months.
- SAFETY NOTE: handle the pink curing salt with care and keep it out of reach of children. It is used in pastrami and other cured meats to kill bacteria, prevent botulism and add flavor. However it is extremely toxic if ingested directly; in fact, it's colored pink to prevent people from mistaking it for regular salt. When used with care in recipes like this, it is very safe and necessary for proper flavor and food safety. That said, you should know the risks and keep the curing salt properly labeled and out of the reach of children.
Notes
- Use pink curing salt (Prague Mix #1) specifically designed for curing, not Himalayan pink salt.
- Trim brisket fat to approximately 1/4 inch thickness before brining.
- Follow brining times carefully and measure ingredients exactly for safety and flavor balance.
- Be patient as curing takes extended time but produces authentic pastrami flavor.
- After brining, the brine is mostly rinsed off, so final saltiness is moderated despite high salt in the brine.
- This recipe is adapted to reduce curing salt compared to original sources.
Nutrition Information
Show Details
Calories
243kcal
(12%)
Carbohydrates
27g
(9%)
Protein
18g
(36%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Cholesterol
52mg
(17%)
Sodium
7161mg
(298%)
Potassium
505mg
(11%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
655IU
(13%)
Vitamin C
21.5mg
(24%)
Calcium
81mg
(8%)
Iron
3.7mg
(21%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 18g | 36% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 52mg | 17% |
| Sodium | 7161mg | 298% |
| Potassium | 505mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 655IU | 13% |
| Vitamin C | 21.5mg | 24% |
| Calcium | 81mg | 8% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
333 reviews
Excellent
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