Beef Pastrami
Beef Pastrami
- Level: Intermediate
- Yield: 4 pounds
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 299
- Total Fat
- 21
- Saturated Fat
- 8
- Carbohydrates
- 11
- Dietary Fiber
- 1
- Sugar
- 7
- Protein
- 17
- Cholesterol
- 87
- Sodium
- 648
- Total: 21 days 7 hr 15 min
- Prep: 15 min
- Inactive: 21 days 3 hr
- Cook: 4 hr
- Level: Intermediate
- Yield: 4 pounds
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 299
- Total Fat
- 21
- Saturated Fat
- 8
- Carbohydrates
- 11
- Dietary Fiber
- 1
- Sugar
- 7
- Protein
- 17
- Cholesterol
- 87
- Sodium
- 648
- Total: 21 days 7 hr 15 min
- Prep: 15 min
- Inactive: 21 days 3 hr
- Cook: 4 hr
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 (4 to 5 pound) beef brisket
2/3 cup coarsely ground black pepper
Directions
- In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves, garlic, and whole juniper berries. 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. 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.
- Preheat the smoker according to the manufacturer's directions.
- Remove the brisket from the marinade, and pat dry. Discard the marinade. Combine the remaining 1/3 cup crushed juniper berries and ground black pepper in a small bowl. Using the palm and heel of your hand, press 2/3 of the berry and pepper mixture into the brisket. Press the remaining mixture into the other side. Place the brisket in the smoker and smoke for about 4 hours. Remove from the smoker and cool for 30 minutes. Remove from the pan and cool completely. Slice into thin slices and serve.
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