Are you ready to elevate your sandwich game to legendary status? Dive into the world of homemade pastrami with our "Pastrami That's Damned Good" recipe! This mouthwatering delight, crafted from a perfectly seasoned beef brisket, promises to deliver a flavor explosion that will leave your taste buds begging for more. With a hands-on prep time of just 30 minutes and a slow-cooking process that transforms the brisket into a tender masterpiece, this recipe is not just food; it’s an experience. Whether you're hosting a gathering or simply treating yourself, this pastrami is sure to impress. Get ready to savor every bite and discover why this recipe is a must-try for any meat lover!
Prep Time: 30 mins
Cook Time: 6 hrs
Total Time: 6 hrs 30 mins
Cuisine: Jewish
Serves: 8 servings
Ingredients
- 5 pounds beef brisket
- 1/4 cup black pepper
- 1/4 cup coriander seeds
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon sugar
- 1 tablespoon kosher salt
- 1 cup water
Instructions
- Begin by preparing the brisket. Trim any excess fat from the brisket, leaving a thin layer to keep the meat moist during cooking. Rinse the brisket under cold water and pat it dry with paper towels.
- In a spice grinder or using a mortar and pestle, grind the coriander seeds until they are coarsely ground. Combine the ground coriander, black pepper, garlic powder, paprika, sugar, and kosher salt in a bowl. Mix well to create a spice rub.
- Rub the spice mixture generously over the entire surface of the brisket. Make sure to cover all sides for maximum flavor. Wrap the seasoned brisket tightly in plastic wrap or place it in a large resealable plastic bag.
- Refrigerate the wrapped brisket for at least 24 hours, allowing the spices to penetrate the meat. For best results, let it marinate for up to 5 days, turning the brisket occasionally to ensure even seasoning.
- After marinating, preheat your oven to 225°F (107°C). Remove the brisket from the refrigerator and let it sit at room temperature for about 30 minutes before cooking.
- Place the brisket in a large roasting pan or baking dish, fat side up. Pour 1 cup of water into the bottom of the pan to create steam during cooking, which helps keep the meat moist.
- Cover the roasting pan tightly with aluminum foil to trap moisture. Place it in the preheated oven and cook for approximately 6 hours, or until the brisket is fork-tender. Check the internal temperature; it should reach about 190°F (88°C) for optimal tenderness.
- Once cooked, remove the brisket from the oven and let it rest, covered loosely with foil, for about 30 minutes. This resting period allows the juices to redistribute throughout the meat.
- After resting, slice the pastrami against the grain into thin slices. Serve warm on rye bread with mustard, or enjoy it on its own as a delicious deli-style treat.
- Store any leftovers in an airtight container in the refrigerator for up to a week, or freeze for longer storage. Enjoy your "Pastrami That's Damned Good"!
Tips
- Patience is Key: Allow the brisket to marinate for at least 24 hours, but for the best flavor, aim for a full 5 days. This extended time lets the spices deeply penetrate the meat.
- Temperature Matters: Make sure to let the brisket sit at room temperature for 30 minutes before placing it in the oven. This helps in achieving even cooking.
- Moisture Control: Pouring water into the roasting pan creates steam, which is essential for keeping the pastrami juicy. Don’t skip this step!
- Resting Period: After cooking, let the pastrami rest for 30 minutes covered loosely with foil. This crucial step allows the juices to redistribute, making each slice more flavorful.
- Slice Against the Grain: For the most tender bites, always slice the pastrami against the grain. This technique helps break down the muscle fibers, resulting in a more enjoyable texture.
- Storage Tips: If you have leftovers, store them in an airtight container in the fridge for up to a week. For longer storage, consider freezing the slices for a future deli-style treat!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 2g
Protein: 45g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 130mg
