Damon Mcknight
Pastrami is a type of deli meat made from beef brisket. It is commonly associated with Romanian and Jewish American cuisines. Making your own pastrami at home is easy and allows you to adjust the flavours to your taste. The process involves brining the meat, coating it with a spice blend, cooking it, and then slicing it thinly. The meat can be baked in the oven or smoked using a smoker or kettle charcoal grill. In Australia, you can find Misty Gully Pastrami seasoning and other supplies at Smoked and Cured in Campbellfield, Victoria.
Characteristics and Values Table for Making Pastrami in Australia
| Characteristics | Values |
|---|---|
| Meat | Beef brisket |
| Brine | Water, kosher salt, ground bay leaves, chilli flakes, cracked pepper, dried rosemary, curing salt |
| Oil | Vegetable oil, garlic oil |
| Spices | Black pepper, smoked paprika, ground coriander, dry mustard, white pepper, cayenne pepper, pink peppercorns, mustard seed, juniper |
| Cooking Method | Smoker, oven, kettle charcoal grill, kettle grill |
| Cooking Time | 3-7 hours |
| Temperature | 200-250 degrees |
| Serving Suggestions | Reuben sandwich, Russian dressing, rye bread, mustard, pickle |
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What You'll Learn
Prepare the brisket
Pastrami is traditionally made from beef brisket. To prepare the brisket, you'll need to make a garlic oil and a spice blend. For the garlic oil, crush some garlic cloves and mix with vegetable oil. For the spice blend, you can use a pre-made pastrami seasoning or make your own with spices such as ground black pepper, smoked paprika, ground coriander, dry mustard, ground white pepper, and cayenne pepper. You can also add cracked pepper, kosher salt, ground bay leaves, chilli flakes, dried rosemary, and curing salt.
Once you have your garlic oil and spice blend ready, it's time to coat the brisket. Brush the brisket generously with the garlic oil, making sure to cover all surfaces. Then, pat the brisket dry and roll it in the spice blend, ensuring an even and thorough coating. You can reserve some of the spice blend for later.
After the brisket is coated, it's ready for cooking. However, if you prefer a stronger flavour, you can let the brisket cure in the refrigerator for several hours or even a few days.
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Make the garlic oil
To make the garlic oil, you'll need two main ingredients: garlic and oil. Here's a step-by-step guide:
Prepare the Garlic
Peel and crush 4-6 cloves of garlic. The amount of garlic you use will depend on how strong you want the oil to be and how large your cloves are. For a milder oil, use fewer cloves or larger cloves, and for a stronger oil, use more or smaller cloves. You can crush the garlic using a garlic press or by hand. If you don't have a garlic press, you can finely mince the garlic with a sharp knife. The more finely it's crushed or minced, the more easily its flavour will infuse into the oil.
Choose Your Oil
For pastrami, a neutral-flavoured oil with a high smoke point is best. This could be extra virgin olive oil, avocado oil, or refined peanut oil. You'll need enough oil to completely submerge the garlic, so choose a container that's appropriate for the amount of oil you plan to use.
Infuse the Garlic
Place the crushed or minced garlic into the oil. If you're using a container with a narrow opening, you may need to gently crush the garlic again with a spoon to fit it through. Make sure the garlic is fully submerged in the oil. You can do this at room temperature, but it's best to warm the oil slightly first. This can be done by placing the container in a warm water bath or a very low oven for a few minutes. Warming the oil will help speed up the infusion process.
Infusion Time
Let the garlic infuse in the oil for at least 30 minutes to an hour. The longer you let it infuse, the stronger the garlic flavour will be. If you're short on time, you can speed up the process by gently warming the oil on the stove, but take care not to let it simmer or boil as this can affect the flavour and quality of the oil. Warm it just enough to speed up the infusion.
Storing Your Garlic Oil
Once you've achieved your desired flavour intensity, it's important to remove the garlic pieces from the oil. They can become a breeding ground for bacteria if left in. Strain the oil through a fine-mesh sieve or cheesecloth to remove all solid pieces of garlic. Then, store your garlic oil in an airtight container, preferably in a cool, dark place like a pantry or cupboard. It should last for about a week at room temperature, or longer if stored in the refrigerator.
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Make the spice blend
To make the spice blend for your pastrami, you will need a variety of spices. The exact blend can be adjusted to your taste, but typical spices used include:
- Black pepper
- Ground coriander
- Cayenne pepper
- Ground white pepper
- Smoked paprika
- Ground bay leaves
- Chilli flakes
- Cracked pepper
- Dried rosemary
- Mustard seed
- Pink peppercorns
- Juniper
- Cloves
You can also add curing salt to the spice blend, which will give the meat its distinctive pink colour. If you want a sweeter rub, you can add sugar.
Once you have chosen your spices, you will need to grind them. It is best to grind your own pepper if you can. Mix the spices together, and then spread the blend out on a tray.
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Smoke the meat
Smoking the meat is an essential step in making pastrami. The smoking process infuses the meat with a deep, rich flavour that is characteristic of this delicacy. Here is a step-by-step guide to smoking your pastrami meat:
Step 1: Prepare the Meat
Before smoking, it is important to prepare the meat. Start by corning your beef, which involves brining it in a solution of water, kosher salt, curing salt, and spices such as bay leaves, chilli flakes, pepper, and rosemary. This process helps to preserve and infuse flavour into the meat. Leave the meat submerged in the brine for at least a day, or even up to two weeks, depending on your desired level of curing.
Step 2: Choose Your Smoking Method
There are several ways to smoke pastrami meat. You can use a smoker, a kettle charcoal grill, or even a stove-top smoker. Each method will impart a slightly different flavour to your pastrami, so choose the one that best suits your preferences and equipment availability.
Step 3: Smoke the Meat
Place your meat in the smoker or grill, ensuring that it is set to a low temperature. For a smoker, aim for a temperature between 200-215 degrees Fahrenheit, while for a kettle grill, you can build a medium fire on one side and place the meat on the cooler side. If using wood chips, soak them beforehand, and if using a stove-top smoker, sawdust is a better option. Smoke the meat for a couple of hours, regularly checking and maintaining the temperature to ensure it does not get too hot.
Step 4: Finish in the Oven (Optional)
Some recipes suggest finishing the pastrami in the oven to ensure it cooks through and absorbs the smoky flavour. Preheat your oven to between 200 and 250 degrees Fahrenheit. Place the smoked meat in the oven and cook for 30 to 60 minutes, then cover with foil and add a small amount of water to create steam. Continue cooking for another 2 to 4 hours, or until the meat is tender.
Step 5: Rest and Slice
Once the meat is smoked and cooked, remove it from the oven or smoker and allow it to rest. Wrapping it in foil and then a beach towel will help it retain heat if you plan to serve it hot. If serving cold, allow it to cool completely before slicing. The resting period ensures the juices redistribute and the meat stays moist. Slice the pastrami thinly and serve it on rye bread with mustard, or use it to make delicious sandwiches like Reubens.
Smoking your own pastrami meat is a rewarding process that allows you to customise the flavour and create a delicious, homemade delicacy. Experiment with different smoking methods and spice blends to find your perfect pastrami recipe.
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Bake in the oven
After preparing the brisket, you can bake the pastrami in the oven. First, wrap the brisket in multiple layers of foil. Then, bake it in a preheated oven at 110°C for 3 to 4 hours, or until the meat reaches an internal temperature of 70°C.
Remove the brisket from the oven and increase the temperature to 200°C to 250°C. Unwrap the pastrami and season it with the reserved spice blend. Broil it until the surface browns. Then, cover it with foil and add 1/2 cup of water or beef stock. Return the brisket to the oven and cook for another 2 to 4 hours, or until tender.
Remove the pastrami from the oven and let it rest. Slice the pastrami thinly and serve it warm or cold, depending on your preference.
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Frequently asked questions
You will need corned beef brisket, vegetable oil, garlic, and spices such as black pepper, smoked paprika, ground coriander, dry mustard, ground white pepper, and cayenne pepper.
First, make a garlic oil by coating the brisket in oil and then seasoning with garlic. Next, make a spice blend and coat the brisket in this mixture. You can add liquid smoke at this stage if desired.
You can cook pastrami in an oven, smoker, or kettle charcoal grill. If using an oven, wrap the brisket in foil and cook at a low temperature (200-250 degrees) for 30-60 minutes. Then add water and cook for an additional 2-4 hours until tender. If using a smoker or grill, soak wood chips and build a medium fire. Place the brisket on the cool side of the grill and cook for a few hours.
The cooking time will depend on the method and equipment used. In an oven, the total cooking time is around 3-5 hours. In a smoker or grill, the meat should be cooked until it reaches an internal temperature of 70°C, which will likely take 3-4 hours. Then it needs to be cooked again until it reaches 94°C, which will take another 3-4 hours.
Pastrami is typically served sliced thinly on rye bread with mustard and a pickle. It can also be used to make sandwiches such as a Reuben or a Cubano.
