Pastrami Brisket
by Brava Chef Andrew
Servings
4-8
Active Time
~10 mins
Total Time
~3 hrs 30 mins
About this Recipe
Pastrami is a classic Romanian recipe originally used to preserve meat before refrigeration. It has since transcended into an icon of New York and Jewish cuisine. And that classic pink color you may have noticed is from the curing salt. It can be a bit of a pain to track down but if you’re a traditionalist, it’s a must. And while this recipe is a bit of a project, it is well worth the results. Here, Chef Andrew cooks the brisket in the Chef’s Pan after marinating, which is different from the traditional smoked method but yields delicious flavors with ease. As a note, you’ll want to use a large pan with a tall lip when brining the brisket - making sure the brisket is fully submerged in brining liquid. Use a pre-marinated beef brisket as a shortcut if needed. Best enjoyed in a reuben sandwich, a cold beverage and dipping it in the au jus that comes along.
About this Recipe
Pastrami is a classic Romanian recipe originally used to preserve meat before refrigeration. It has since transcended into an icon of New York and Jewish cuisine. And that classic pink color you may have noticed is from the curing salt. It can be a bit of a pain to track down but if you’re a traditionalist, it’s a must. And while this recipe is a bit of a project, it is well worth the results. Here, Chef Andrew cooks the brisket in the Chef’s Pan after marinating, which is different from the traditional smoked method but yields delicious flavors with ease. As a note, you’ll want to use a large pan with a tall lip when brining the brisket - making sure the brisket is fully submerged in brining liquid. Use a pre-marinated beef brisket as a shortcut if needed. Best enjoyed in a reuben sandwich, a cold beverage and dipping it in the au jus that comes along.
Ingredients
- 4-5 lb beef brisket
- 8 cups water
- ½ cup white sugar
- ½ cup kosher salt
- 10 whole cloves
- 10 whole cardamom pods
- 3 bay leaves
- 1 tablespoon pickling spice
- 1 tablespoon coriander seed
- 1 cinnamon stick
- 1 tablespoon curing salt (optional)
From Your Pantry
None
Equipment
Brava Chef's Pan
mixing bowl
Large pan w/ tall lip - to brine brisket
plate
Nutrition Information
Allergens: None
-
1
Prep Brine
- In medium mixing bowl, combine water, sugar, salt, pickling spice, coriander, clove, cardamom, cinnamon stick, bay leaves and curing salt (if using). Stir well until sugar and salt are dissolved.
- Lay brisket in large pan. Pour brine mixture over brisket, being careful not to overflow.
- Let brisket brine in refrigerator for 24-72 hours, up to 4-5 days.
-
2
Pat dry
- Take brisket out of marinade and pat dry.
- Air dry for an hour or two prior to cooking. (optional)
-
3
Cook Brisket
- Place brined brisket in Brava Chef’s Pan, and slide, covered, into top shelf.
- Press green button to start cooking.
-
4
Cool Brisket and Serve
- Once brisket is done, transfer to large plate and allow to cool.
- Slice brisket against the grain into thin strips when ready to eat.
- Enjoy in a sandwich such as our Reuben.
