1x 1 kg piece of brine-cured Scotch Beef PGI brisket (see basic brine cure recipe)
1 tbsp allspice berries
1 carrot, halved
1 onion, halved
FOR THE SPICE RUB
1 tbsp coriander seeds
1 tsp cumin seeds
1 tbsp coarsely ground black pepper
1 tbsp smoked paprika
This Homemade Pastrami recipe is lightly seasoned with herbs and spices, a perfect filling to spice up any sandwich or picnic. Use the basic brine recipe (https://www.scotchkitchen.com/recipe/basic-brine-cure)
- Toast the coriander and cumin in a small pan to just release a lovely aroma then crush in a pestle and mortar to as fine a powder as possible. Mix well with the pepper and paprika.
- Trim the beef of any excess fat, leaving a thin (5cm is ideal) layer of fat on top.
- Rinse the Salt beef in plenty of cold running water then pat dry.
- Heat the oven to 150°C
- Set a wire rack inside a roasting tin and pour in water with the surface level just below the rack.
- On a board place the meat top, fatty, side down. Rub about a third of the spice mix evenly all over the base then turn the meat over and sprinkle the rest of the mix on to the top surface making a nice even, thick layer. Pat it into place, then lift the prepared meat onto the wire rack.
- Cover the whole thing with a double layer of thick foil to make a steam chamber. Ideally the meat should be at room temperature before going into the oven, but if not, put into a hotter oven, say, 180°, for the first 20 minutes. Reduce the temperature to 150° then cook for another 1 hour 50 minutes until the pastrami is very tender.
- Serve hot or cold, it carves more easily when cold and should keep well in the fridge for about a week.
- Good at any time of day with potato salad with cornichons, chopped red onions and dill mayonnaise, or even some sweet chutney.