Homemade Wagyu Pastrami from corned beef. This recipe will for sure be a crowd pleaser.
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THE RECIPES:
CORNED BEEF/ PASTRAMI RECIPE | PICKLING A BRISKET
Brine Recipe
Brisket: 3.5 lbs
Water 1 ¾ quarts
Salt Kosher: ½ cup
Pick Curing Salt: 1 tsp
Brown Sugar: ½ cup
Cinnamon stick: 1 ea
Mustard Seed: 1 tsp
Fennel Seed: 1 tsp
Black Peppercorn: 1 tsp
Cloves: 5 ea
All Spice: 5 ea
Bay Leaves: 2 ea
Ground Ginger: ½ tsp
Dry Rub
Black Pepper 2 tbsp
Mustard Seed ½ tbsp
Brown Sugar 1 tbsp
Smoked Paprika 1 tbsp
Garlic Powder 1 tsp
Onion Powder 1.5 tsp
Grain Mustard 1 tbsp
– In a large stock pot add all aromatic ingredients (cinnamon, mustard seed, fennel seed, peppercorn, cloves, all spice, bay leaves and ginger) and toast over med heat, until fragrant
– Add water, kosher salt, pick salt, and brown sugar and cook until sugar and salt has fully dissolved
– Add ice too cool
– Let liquid cook until it reaches 45 degrees
– Place brisket into large zip lock bag and add liquid
– Pickle for 5 days, making sure to rotate bag everyday
– Remove brisket from brine and rinse under cool water (reserve ½ cup of brine)
– Mix all dry rub ingredients in a bowl
– Coat brisket is grain mustard and rub the dry rub to coat
– Place brisket onto a roasting rack
– Add water to baking sheet to steam
– Place into oven at 350 for 2.5 – 3 hours or until internal temp reached 200
– Cool to room temp, place into refrigerator over night
– Eat Well!
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