| Ingredient | Quantity(grams) |
|---|---|
| Beef | 1000 |
| Salt | 16 |
| Brown sugar | 10 |
| Allspice | 6 |
| Powdered garlic | 5 |
| Paprika | 5 |
| Coriander seed | 3 |
| Black peppercorns | 3 |
| Instacure#1 | 2.4 |
| Antioxidant(erythorbate) | 2.4 |
| Mustard corns | 2 |
| Powdered ginger | 2 |
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Preparation > Pastrami New York
- Start by preparing the spice mix for your pastrami. In a small bowl, combine the peppercorns, coriander seeds, mustard seeds, smoked paprika, genger, brown sugar, salt, allspice and minced garlic. If using curing salt, add it to this mixture as well.
- Crush the spice seeds in a mortar or coarsely grind them in a coffee grinder.
- Generously rub the spice mixture on all sides of the beef brisket. Make sure to press the spice mixture into the meat so it adheres well.
- Place the seasoned beef brisket in a large plastic bag or airtight container and refrigerate. Marinate for at least 72 hours, turning occasionally to ensure all sides of the meat are evenly seasoned.
- After the marinating period, remove the beef brisket from the refrigerator and let it rest at room temperature for about 1 hour.
- While the beef brisket is resting, prepare your smoker by preheating to between 100°C and 120°C and adding wood chips. Woods like hickory, apple, and orange work well for smoking pastrami.
- Place the beef brisket in the smoker and let it smoke for about 4 hours, or until the meat is well smoked and reaches an internal temperature of at least 70°C. Add more wood chips as needed to maintain the smoke.
- After the smoking stage, preheat the oven to 120°C. Wrap the beef brisket tightly in aluminum foil and place it on a baking sheet. Bake in the oven for another 4 hours, or until the meat is tender and can be easily shredded with a fork.
- Remove the pastrami from the oven and let it cool for a few minutes before unwrapping.
- When ready to serve, slice the pastrami into thin slices. Serve on rye bread with yellow mustard and side dishes of your choice.
Recipe in portuguese: Pastrami New York