No-Smoker Pastrami

Author

Christian Leue

Servings

Makes about 3 1/2 pounds

Category

Cured Meat

Ingredients

• One 5-pound piece of brisket (the flat cut makes neater slices and is leaner, the point cut is more tender and flavorful)
• 1 pint of boiling water
• 2 quarts of ice water
• 3 Tbsp of Smoked Salt N.8
• 2/3 cup Diamond Crystal Kosher salt (or 120 grams of any other salt)
• 1/2 cup sugar
• 1/2 cup brown sugar
• 4 tsp prague powder #1 (curing salt)
• 2 bay leaves
• 1 Tbsp crushed coriander seeds
• 3 whole cloves
• 2 tsp crushed black pepper
• 1 tsp crushed allspice
• 6 cloves of fresh garlic, smashed
• 4 tsp Smoked Salt N.8
• 3 Tbsp coriander seed, whole
• 2 Tbsp mustard seed, whole
• 1/4-3/8 cup black pepper, coarsely ground
• Smoked Salt N.8 to taste
• Good rye bread
• Mustard
• Gallon ziplock freezer bag
• Baking sheet with wire rack
• Aluminum foil (the 18" wide heavy duty style is easiest)
• Pot with steamer insert

Directions

1. Place the brisket in a 2 gallon freezer bag and set aside. Add all of the cure ingredients to the boiling water, take off the heat, and steep/stir occasionally for 15 minutes. Combine with the ice water and add to the freezer bag. Remove any excess air, place the bag in a bowl or tupperware, and keep in the fridge for at least 48, ideally 72 hours.
2. Preheat your oven to 200°F.
3. Toast the coriander and mustard seeds until fragrant, allow to cool, then grind coarsely along with the smoked salt. Combine with the ground pepper and mix thoroughly.
4. Get a piece of foil large enough to fully wrap the brisket and a sheet tray with a wire rack. Remove the brisket from the cure and pat dry, removing any large spices stuck to the meat. Coat the brisket thoroughly with the spice mixture, pressing well to make sure it sticks. Place the brisket on the foil with the fatty side up. Seal the foil tightly, flip it over and poke a bunch of holes for drainage, then place it with the holes facing down on the rack in the oven and cook for 10-12 hours (overnight works great).
5. Turn off the oven and let the brisket cool before refrigerating.
6. Heat a few cups of water in a covered pot with a steamer insert. Once the water boils reduce the heat to medium low.
7. Slice off a piece that's the size you'd like to serve and gently steam it until warmed through (usually about 25-35 minutes depending on the size). Carefully transfer the steamed meat to a cutting board, allow to rest for about 5 minutes, then slice it across the grain.
8. Serve with rye and mustard, and a bit more smoked salt, if desired.
9. The remaining meat will keep in the fridge for at least a week, just heat however much you'd like, when you'd like.