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Homemade Pastrami

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This Homemade Pastrami recipe is lightly seasoned with herbs and spices, a perfect filling to spice up any sandwich or picnic.

How to cook & Ingredients

20 minutes (after basic brining)
2 hours 30 minutes
10-12

Ingredients 

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

Cooking Method

  • 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.

    1
  • Trim the beef of any excess fat, leaving a thin (5cm is ideal) layer of fat on top.

    2
  • Rinse the Salt beef in plenty of cold running water then pat dry.

    3
  • Heat the oven to 150°C

    4
  • Set a wire rack inside a roasting tin and pour in water with the surface level just below the rack.

    5
  • 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.

    6
  • 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.

    7
  • Serve hot or cold, it carves more easily when cold and should keep well in the fridge for about a week.

    8
  • Good at any time of day with potato salad with cornichons, chopped red onions and dill mayonnaise, or even some sweet chutney.

    9

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Serving Suggestion

Use the basic brine recipe (https://www.scotchkitchen.com/recipe/basic-brine-cure)

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