No-Smoker Pastrami
- Total Time
- 14 hours, plus 5 days' brining
- Rating
- Notes
- Read community notes
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Ingredients
Yield:12 servings
- 14 to 5-pound piece of brisket, flat or point cut
- 4½tablespoons smoked salt
- ⅔cup kosher salt
- ½cup granulated sugar
- ½cup light brown sugar
- 4teaspoons Prague powder No. 1 (curing salt)
- 2bay leaves
- 6cloves garlic, smashed
- 3whole cloves
- 1tablespoon crushed black peppercorns
- 1teaspoon crushed allspice
- 5tablespoons crushed coriander seeds
- 3tablespoons black mustard seeds
- ½cup coarsely ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
555 calories; 39 grams fat; 15 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 2 grams polyunsaturated fat; 20 grams carbohydrates; 2 grams dietary fiber; 14 grams sugars; 32 grams protein; 454 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Place brisket in a gallon-size zipper freezer bag and set aside in a bowl or a large plastic container. Combine 3 tablespoons smoked salt, kosher salt, the sugars, Prague powder, bay leaves, garlic, cloves, crushed pepper, allspice and 1 tablespoon crushed coriander seeds in a large bowl. Add 2 cups boiling water. Let stand 15 minutes, stirring from time to time. Add 4 cups ice water to mixture, stir and pour into the bag with the meat. Add as much additional cold water as needed to fill the bag. Seal the bag, removing as much air as possible, and place in the refrigerator still in its bowl or container. Keep refrigerated for 5 days.
- Step 2
Remove meat from brine, rinse and pat dry with paper towels. Set meat on a rimmed baking sheet that has been lined with parchment paper. Toast remaining coriander seeds and the mustard seeds in a dry skillet. Mix with the remaining smoked salt and crush all together. Add the coarse pepper. Press this spice mixture into the surface of the meat all over.
- Step 3
Heat oven to 200 degrees. Place a rack in a rimmed baking sheet and cover rack with a piece of heavy-duty foil large enough to enclose meat. Punch some holes in the bottom of the foil for draining. Place meat on foil, wrap tightly and place pan in oven for 12 hours. Remove from the oven and let cool before refrigerating. At this point, pastrami will keep 10 to 12 days in the refrigerator.
- Step 4
To serve, place all or a portion of the meat, wrapped in foil, in a steamer basket over simmering water in a large pot. Steam until warm, 30 minutes. Slice thin and serve.
Private Notes
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Cooking Notes
josee
I started brining this last Monday. Cooked it most of Saturday. Tonight we ate the best pastrami sandwich I’ve had in a long long time. This recipe is a keeper. Very authentic.
theoperadiva
This recipe absolutely nails the flavor of pastrami. Made sure to ask the butcher for a piece with an extra large fat cap. I used spice world tellicherry pepper and it was way too peppery to leave it untrimmed after cooking - will try a different pepper brand or just lower the amount in the coating next time. We LOVED it. Definitely steam it to reheat it. For a 4 pound brisket we cooked for 10 hours and it was perfect. Will definitely make this again and again.
Susan
Made this with a 2 lb brisket and it came out great. Would roast it a bit less.
Danny
Use the heavy duty foil. 12 hrs at 200 with a 2 lb brisket is too much. Probably need to start checking at 8 hrs. I got idea to fry the overdone meat to beef jerky consistency. Not a bad rescue
Maddie
What can you substitute for the curing salt to prevent bacteria? To be very clear, I do NOT want to use curing salt. Would celery salt suffice in equal measure?
Tim
My understanding is that consumption of sodium nitrite in concentrations far above low naturally occurring levels is spectacularly unheathy. I wouldn't rush to do so if I were you.
Pat
Mine came out too salty. what do I do with this? I've read to soak it for 3-4 hours???
Dmitry Wright
Too salty and the meat was like shoe leather.
Scott
Can anyone with expertise comment on the amount of Prague Powder used in this recipe? Based on the curing calculators I see, this appears to be twice as concentrated as appropriate. Here is one example: https://amazingribs.com/tested-recipes/salting-brining-curing-and-injecting/curing-meats-safely
Bill Alexander
The flavor for this pastrami recipe is excellent. Very authentic. However, the end product is overly salty. Next time I'll do a 24 hr. fresh water soak after the brining. Should help reduce the saltiness. Also used Hefty brand 2.5 gallon Ziploc bags for the brining. Worked perfectly. Was definitely worth the effort and will make again.
Anne
I made it with a 3 lb piece of meat as that was all the butcher had, and adjusted all other ingredients to suit. I found it was too salty and the coriander way too strong.
jim
How does a 5lb piece of meat and 6 cups of brine fit in a gallon bag?
marni
It works! Delicious! Approx 3 pound brisket Brined for 6 days Baked overnight for 9.5 hrs (based on feedback other gave, thanks!!) Soooo good! Whats the best way to store the remainder after we enjoy some for lunch today?
Edgar
Should it be smoked for part of the cooking time?
Bob
Most Corned beef recipes have one simmering the cured beef, prior to cooking and serving, in a lot of water, maybe with veggies, drawing out the salt after curing. Many homemade smoked Pastrami recipes have one soaking the corned beef in a lot of water, with water changes, for a day or more before smoking, as just smoking doesn't remove much salt. So,.. is this salty?.... more than usual?
Lea
Would this work with standard pink curing salt?
David
They are the same product
ACooke
Solid recipe. But the re-heat is key— suggest slicing and reheating in beef stock. Better than right after it came out of the oven.
theoperadiva
This recipe absolutely nails the flavor of pastrami. Made sure to ask the butcher for a piece with an extra large fat cap. I used spice world tellicherry pepper and it was way too peppery to leave it untrimmed after cooking - will try a different pepper brand or just lower the amount in the coating next time. We LOVED it. Definitely steam it to reheat it. For a 4 pound brisket we cooked for 10 hours and it was perfect. Will definitely make this again and again.
Danny
Use the heavy duty foil. 12 hrs at 200 with a 2 lb brisket is too much. Probably need to start checking at 8 hrs. I got idea to fry the overdone meat to beef jerky consistency. Not a bad rescue
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