Homemade Pastrami from Scratch

Name: Homemade Pastrami from Scratch
Ingredients: 2250 g beef brisket; 0.75 Šálka dark brown sugar; 226 g kosher salt; 1 PL coriander seeds; 1 PL mustard seeds; 2 ČL cloves; 2 ČL five-spice powder; 2 ČL crushed chili flakes; 4 listy bay leaves; 2 vetvičky rosemary; 5 strúčiky garlic; 7 ks juniper berries; 1 galón water; 11 g black peppercorns; 1.5 PL light brown sugar; 12 g onion powder; 12 g garlic powder; 8 g smoked paprika; 210 g mayonnaise; 96 g ketchup; 32 g hot sauce; 15 g Worcestershire sauce; 2 PL chives; 1 PL horseradish

#pastrami#beef brisket#curing#smoking#homemade

Master authentic pastrami at home with this detailed recipe, from curing the brisket to slow smoking and warming it to tender perfection. Seasoned with a blend of spices and finished with a classic Russian dressing, this pastrami sandwiches beautifully on butter-toasted bread with tangy sauerkraut.

Ingredients extracted via AI

2250 g beef brisket0.75 Šálka dark brown sugar226 g kosher salt1 PL coriander seeds1 PL mustard seeds2 ČL cloves2 ČL five-spice powder2 ČL crushed chili flakes4 listy bay leaves2 vetvičky rosemary5 strúčiky garlic7 ks juniper berries1 galón water11 g black peppercorns1.5 PL light brown sugar12 g onion powder12 g garlic powder8 g smoked paprika210 g mayonnaise96 g ketchup32 g hot sauce15 g Worcestershire sauce2 PL chives1 PL horseradish

Procedure generated via AI

Start with a raw beef brisket weighing about 5 to 6 pounds. Separate the point from the flat along the visible fat seam.
Trim excess fat on the brisket down to about half an inch, and clean the surface.
In a large container, combine 156 grams of dark brown sugar, 226 grams of kosher salt, 7 grams coriander seeds, 13 grams mustard seeds, 6 grams cloves, 12 grams five-spice powder, 8 grams crushed chili flakes, and 4 crushed bay leaves.
Add two crushed sprigs of rosemary, five gently crushed garlic cloves, and five to seven juniper berries to the mixture.
Pour in one gallon of water and stir well until everything dissolves completely.
Fully submerge the brisket in this brine, ensuring it's completely covered. If needed, weigh it down with water-filled plastic bags.
Cover the container and refrigerate for six days, turning the meat once during the curing process.
After curing, remove the brisket, rinse it, and soak it overnight in fresh cold water in the refrigerator to reduce saltiness.
Remove the meat from the water and pat it dry thoroughly with paper towels.
Prepare the spice rub by grinding 11 grams black peppercorns, 10 grams coriander seeds, and 10 grams mustard seeds in a blender.