|
|
|
Pastrami
|
|
|
1
Reviews
|
|
By:
Tim Benincosa
|
|
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.
|
INGREDIENTS
|
|
2 tablespoons black peppercorns
|
|
1 tablespoon plus 2 teaspoons dried thyme
|
|
6 bay leaves, crumbled
|
|
2 teaspoons whole cloves
|
|
1/4 cup minced garlic
|
|
2 teaspoons whole juniper berries, plus 1/3 cup crushed juniper berries
|
|
16 cups (or 4 quarts) water
|
|
3/4 cup packed light brown sugar
|
|
3/4 cup kosher salt
|
|
1 beef brisket (about 4 to 5 pounds)
|
|
2/3 cup coarsely ground black pepper
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
DIRECTIONS
|
|
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.
|
|
|
|
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.
|
|
|
|
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.
|
|
|
|
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.
|
|
|
|
Print Preview
|
Rate This Recipe
|