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Cheat’s pastrami

• Anna Glover

Published: January 6, 2016 at 10:18 AM

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Serves 12

A little effort

Total time: 5 hrs

+ cooling + 5 days curing

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Create a deli staple, pastrami, at home. It's usually hot-smoked, but this cheat's version uses smoked paprika and slow-cooking to get a similar flavour and texture

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Ingredients

Nutrition

• about 2.5kg  beef brisket

PEPPER CRUST

• crushed to make 4 tbsp black peppercorns
• 3 tbsp smoked paprika
• 3 tbsp  English mustard powder
• 3 tbsp  ground coriander

BRINE

• 30g (optional)  curing salt or prague powder

• 400g  table salt

• 100g  soft light brown sugar

• 1 tbsp  black peppercorns

• 1 tbsp yellow mustard seeds

• 4 bay leaves

• 4 whole cloves

• 4 cloves garlic

  unpeeled

• 5 juniper berries

• 100ml  honey

Nutrition: per serving

• kcal259
• fat12.6g
• saturates4.7g
• carbs3g
• protein33.6g
• salt1.6g

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Method

• step 1

  Put all the brine ingredients into a large pan with 4 litres of water. Bring to the boil then leave to cool completely.

• step 2

  Trim some of the excess fat from the brisket.

• step 3

  Cut the trimmed brisket in half lengthways (this will make it easier to brine and cook).

• step 4

  Put each brisket piece into a large, sealable food bag.

• step 5

  Divide the cooled brine between the two bags, squeeze out the air and seal them, then put the bags seal-side up in a baking dish, and put in the fridge. Turn the meat over in the sandwich bags every day for 5 days.

• step 6

  On the fifth day, remove the beef from the brine, pat dry with kitchen paper, and allow to come up to room temperature.

• step 7

  Mix the crust ingredients together, then rub them evenly into the meat, covering every crease or fold. Rub any excess into the fat side.

• step 8

  Heat the oven to 140C/fan 120C/gas 1. Sit the beef, fatty-side up, on a rack in a roasting tin filled with 3cm boiling water.Cover tightly with foil and cook for 4 hours. Cook for a few more minutes without the foil if the crust looks a little too wet.

• step 9

  Leave to rest for 10 minutes then slice really thinly.This will keep for 4 days, covered, in the fridge, or cover and freeze half for later. Serve with rye bread, piccalilli and pickles.

Authors

Anna GloverSenior food editor

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