Ingrédients pour Beef Pastrami
- 3-4 pound Beef Brisket, trimmed
- 2 tablespoons Black Peppercorns
- 1 tablespoon Dried Thyme
- 4 Bay Leaves
- 1 teaspoon Whole Cloves
- 4 cloves Garlic, minced
- 1 tablespoon whole Juniper Berries and 1 tablespoon crushed Juniper Berries
- 8 cups Water
- 1 cup Brown Sugar
- ½ cup Kosher Salt
- 1 tablespoon Freshly Coarse-Ground Black Pepper
- 1 tablespoon Yellow Mustard Seeds
- 1 tablespoon Coriander Seeds
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Beef Pastrami? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Beef Pastrami
- In a small mixing bowl, combine 2 tablespoons black peppercorns, 1 tablespoon dried thyme, 4 bay leaves, 1 teaspoon whole cloves, 4 cloves garlic (minced), and 1 tablespoon whole juniper berries.
- In a large saucepan over medium heat, combine 8 cups water, 1 cup brown sugar, and 1/2 cup kosher salt.
- Bring the mixture to a boil, stirring until the sugar and salt are completely dissolved.
- Remove from heat and stir in the dry spice mixture. Let steep for one hour.
- Place a 3-4 lb beef brisket in a large freezer bag.
- Pour the brine over the brisket, press out excess air, and seal the bag tightly.
- Refrigerate for 3 weeks, turning the brisket every three days.
- Preheat your smoker to 225°F (107°C).
- In a small bowl, combine 1 tablespoon crushed juniper berries and 1 tablespoon black pepper.
- Remove the brisket from the bag and discard the brine. Pat the brisket dry with paper towels.
- Press half of the juniper berry and pepper mixture firmly into one side of the brisket. Turn and repeat on the other side.
- Place the brisket in the smoker and smoke for 4 hours.
- Remove from the smoker and let cool for 30 minutes.
- Place the brisket in a large Dutch oven. Cover with water.
- Bring to a boil over medium-high heat, then reduce heat to a simmer. Cook for two hours.
- Remove the brisket from the Dutch oven and let cool completely before slicing.
- Slice very thinly and serve, or wrap tightly in plastic wrap, place in a freezer bag, and refrigerate for later.
Nutrition Information (Approximate per serving)
Sodium
900 g
Sugar
159g
Fat
304g
Carbs
18g
