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www.RecipeFaire.com Presents:
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Pastrami
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by:
Tim Benincosa
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Pastrami Recipe creates a marinade of peppercorns, thyme, bay leaves, cloves, garlic, juniper berries, brown sugar and salt and marinates beef brisket for three weeks before smoking to complete a delicious pastrami recipe.
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INGREDIENTS
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2 tablespoons black peppercorns
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1 tablespoon plus 2 teaspoons dried thyme
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6 bay leaves, crumbled
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2 teaspoons whole cloves
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1/4 cup minced garlic
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2 teaspoons whole juniper berries, plus 1/3 cup crushed juniper berries
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16 cups (or 4 quarts) water
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3/4 cup packed light brown sugar
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3/4 cup kosher salt
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1 beef brisket (about 4 to 5 pounds)
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2/3 cup coarsely ground black pepper
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DIRECTIONS
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1:
In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves, garlic and whole juniper berries to make dry spice mixture. In a saucepan, over medium heat, combine the water, brown sugar and salt. Bring to a boil and stir to dissolve the sugar and salt. Remove from the heat and add dry spice mixture and steep for 1 hour.
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2:
Place the brisket in a glass or plastic container. Pour the seasoned brine to cover the brisket completely. Cover and refrigerate for 3 weeks, turning the brisket every couple of days.
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3:
Preheat the smoker. Combine the crushed juniper berries and ground black pepper in a small bowl. Using the palm and heel of your hand, press two thirds of the berry and pepper mixture into the brisket. Press the remaining mixture into the other side.
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4:
Place the brisket in the smoker and smoke for about 4 hours. Remove from the smoker and cool for 30 minutes. Place the brisket in a large Dutch oven, cover with water and place over medium heat. Bring the liquid to a boil, reduce to a simmer and cook for two hours. Remove from the pan and cool completely. Slice into thin slices and serve.
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