HOMEMADE PASTRAMI

 

  • Cooking Time: 4hr 15 min
  • Servings: 12 servings
  • Preparation Time: 15 minutes

Ingredients

  • Ingredients
  • * 1/4 cup rainbow peppercorns
  • Brine:
  • * 1 gallon cold water
  • * 1 cup kosher salt
  • * 1 tablespoon liquid smoke
  • * 5 cloves garlic, smashed
  • * 1/2 cup packed dark brown sugar
  • * 3 tablespoons pickling spice
  • * 3 bay leaves
  • * 1 (5-pound) beef brisket, trimmed

Directions

  • In a coffee grinder, add the peppercorns and grind until coarsely chopped. Set aside.
  • In a large stock pot add all the brine ingredients and bring to a boil over high heat. Remove from the heat and let cool. Add the brisket to the brine and refrigerate overnight.( I let it brine for 36 hours.) Make sure your meat is totally covered with brine. Remove the brisket from the brine and pat dry. Cover liberally with the peppercorns.
  • Preheat the oven to 300 degrees F.
  • On a sheet pan with a rack, arrange the brisket on the rack and roast until fork tender, about 4 hours. Remove to a cutting board and slice. Transfer to a serving platter and serve.

Notes

I was looking for a nitrate-free recipe. I found this wonderful recipe.

Categories: Beef 

Author Credit: Food Network

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