Classic Pastrami on Rye with Homemade Mustard

Name: Classic Pastrami on Rye with Homemade Mustard
Ingredients: 125 g salt; 50 g sugar; 15 g pink curing salt; 4 garlic; 8 g whole black peppercorns; 10 g mustard seeds; 6 bay leaves; 10 g whole coriander seeds; 1 ground cloves; 1000 g water; 1000 g ice; 2 ks beef brisket slices; 100 g brown mustard seeds; 100 g yellow mustard seeds; 500 g white distilled vinegar; 250 g water; 50 g apple cider vinegar; 12 g salt; 50 g water; 50 g dried mustard powder; 50 g ground black pepper; 50 g ground coriander seeds; 100 g salt; 50 g sugar; 10 g garlic powder; 4 g chili flakes; 265 g warm water; 300 g poolish starter; 150 g room temperature water; 4 g instant dry yeast

#pastrami#brisket#mustard#rye bread#homemade

This recipe guides you through making traditional pastrami from brisket, cured and smoked to perfection, paired with a tangy, homemade spicy mustard and freshly baked rye bread. Experience the authentic flavors of a deli favorite, crafted from scratch.

Ingredients extracted via AI

Ingredients

125 g salt50 g sugar15 g pink curing salt4 garlic8 g whole black peppercorns10 g mustard seeds6 bay leaves10 g whole coriander seeds1 ground cloves1000 g water1000 g ice2 ks beef brisket slices100 g brown mustard seeds100 g yellow mustard seeds500 g white distilled vinegar250 g water50 g apple cider vinegar12 g salt50 g water50 g dried mustard powder50 g ground black pepper50 g ground coriander seeds100 g salt50 g sugar10 g garlic powder4 g chili flakes265 g warm water300 g poolish starter150 g room temperature water4 g instant dry yeast485 g all-purpose wheat flour85 g dark rye flour17 g salt8 g whole cumin seeds2 g ground turmeric

Procedure generated via AI

Make the brine for the beef by combining 125 g salt, 50 g sugar, 15 g pink curing salt, 4 crushed garlic cloves, 8-10 g whole black peppercorns, 10 g mustard seeds, 5-6 bay leaves, 10 g coriander seeds, a pinch of ground cloves or 4 whole cloves, and 1 liter of water in a 4-liter pot.
Heat the brine over high heat for about 10 minutes until hot and fragrant to release the spices' aromas.
Cool the brine quickly by adding 1 kg of ice.
Place two pieces of beef brisket in a large container, pour the cooled brine over them, cover, and refrigerate for 7 days to cure.
Prepare a spicy mustard by mixing 100 g brown mustard seeds, 100 g yellow mustard seeds, 250 g white distilled vinegar, 250 g water (or homemade beer), 50 g apple cider vinegar, and 12 g salt in a container. Cover and store it on top of the refrigerator for 7 days.
After 7 days, blend the mustard mixture with an immersion blender for 4-5 minutes until the seeds are well crushed and a rustic paste forms.
Make a thick mustard paste by boiling 50 g water, 50 g white distilled vinegar, and 50 g dried mustard powder on high heat for about 4-5 minutes until thickened.
Blend 225 g of the seeded mustard with the thickened mustard paste, 75 g water, 75 g white vinegar, 8 g salt, and 2 g turmeric in a blender for 2 minutes until smooth.
Transfer the flavored mustard to a container and refrigerate.
Prepare a spice rub by grinding 50 g black pepper and 50 g coriander seeds that have been briefly toasted in a pan. Add 50 g salt, 50 g sugar, 10 g garlic powder, and 3-4 g chili flakes then grind everything together.