Pastrami Recipe

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

Kosher salt: A coarse-grained salt that helps to season and cure the brisket.

Brown sugar: Adds a touch of sweetness and helps to balance the savory spices.

Coarsely ground black pepper: Provides a robust, spicy flavor that complements the other seasonings.

Coarsely ground coriander: Adds a citrusy, slightly sweet note to the spice rub.

Paprika: Contributes a mild, smoky flavor and a vibrant color to the pastrami.

Garlic powder: Infuses the meat with a deep, savory garlic flavor.

Onion powder: Adds a subtle onion flavor that enhances the overall taste of the pastrami.

When preparing pastrami, it's crucial to ensure that the spice rub is evenly distributed over the entire beef brisket. This ensures that every bite is packed with flavor. After applying the rub, tightly wrap the brisket in plastic wrap to help the spices penetrate the meat during the refrigeration period. When smoking, maintain a consistent temperature in your smoker to achieve that perfect, tender texture.

• beef brisket - Substitute with turkey breast: Turkey breast is a leaner option and can be seasoned similarly to mimic the flavors of pastrami.

• kosher salt - Substitute with sea salt: Sea salt has a similar texture and salinity, making it a good alternative for curing the meat.

• brown sugar - Substitute with honey: Honey adds a similar sweetness and helps in caramelizing the meat during cooking.

• coarsely ground black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can still provide the necessary heat and spice.

• coarsely ground coriander - Substitute with ground cumin: Ground cumin offers a warm, earthy flavor that can complement the other spices in the recipe.

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that enhances the overall taste of the pastrami.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic provides a more robust and aromatic flavor compared to garlic powder.

• onion powder - Substitute with dried minced onion: Dried minced onion offers a similar flavor profile and texture, making it a suitable replacement.

• Allow the pastrami to cool completely before storing. This helps maintain its texture and flavor.
• Wrap the pastrami tightly in plastic wrap or aluminum foil to prevent air exposure, which can cause it to dry out.
• Place the wrapped pastrami in an airtight container or a resealable plastic bag to further protect it from moisture and odors.
• Store the pastrami in the refrigerator if you plan to consume it within 5-7 days. This keeps it fresh and ready for sandwiches or other dishes.
• For longer storage, freeze the pastrami. Slice it into portions first, so you can thaw only what you need. Wrap each portion in plastic wrap and then place them in a resealable freezer bag.
• Label the freezer bag with the date to keep track of its storage time. Pastrami can be frozen for up to 3 months without significant loss of quality.
• When ready to use frozen pastrami, thaw it in the refrigerator overnight. This slow thawing process helps preserve its texture and flavor.
• Reheat the pastrami gently in a steamer or wrapped in foil in a low oven (around 250°F or 120°C) to avoid drying it out.

• Preheat your oven to 300°F (150°C). Wrap the pastrami in aluminum foil with a splash of beef broth or water to keep it moist. Heat for about 20 minutes or until warmed through.

• Use a steamer basket over boiling water. Place the pastrami slices in the basket, cover, and steam for 5-10 minutes. This method helps retain the meat's moisture and tenderness.

• For a quick fix, use the microwave. Place the pastrami slices on a microwave-safe plate, cover with a damp paper towel, and heat on medium power for 1-2 minutes. Check and add more time if necessary, but be cautious to avoid drying out the meat.

• 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 45 minutes. This method ensures even reheating without losing any of the meat's juiciness.

• Heat a skillet over medium heat. Add a small amount of olive oil or butter. Place the pastrami slices in the skillet and cook for 1-2 minutes on each side until warmed through. This method can add a slight crispness to the edges.

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

• Measuring cups and spoons: These are essential for accurately measuring out the salt, sugar, and spices.

• Plastic wrap: Wrap the brisket tightly to ensure the spices penetrate the meat during refrigeration.

• Refrigerator: Store the wrapped brisket for at least 3 days to allow the flavors to develop.

• Smoker: Preheat and use this to cook the brisket slowly, infusing it with a smoky flavor.

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

• Cutting board: Place the brisket on this surface for slicing after it has rested.

• Sharp knife: Use a sharp knife to slice the pastrami thinly and evenly.

• Tongs: Handle the brisket carefully when moving it in and out of the smoker.

Prepare the spice mix in advance: Mix all the spices together and store in an airtight container. This saves time when you're ready to season the brisket.

Use a meat injector: Inject the brisket with the spice mix to ensure even distribution and quicker marination.

Preheat the smoker early: Start preheating your smoker while the brisket is coming to room temperature to save time.

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