🫙 From the Spice Rack
Beef Pastrami
Beef Pastrami Source: Emeril Lagasse, 1999 2 tablespoons black peppercorns 1 tablespoon plus 2 teaspoons dried thyme 6 bay leaves, crumbled 2 teaspoons whole juniper berries, plus ...
maineasy
Ingredients8 items
Ingredients
- 2tablespoonblack peppercorns
- 1tablespoonplus 2 teaspoons dried thyme
- 6bay leaves, crumbled
- 2teaspoonwhole juniper berries, plus 1/3 cup crushed juniper
- 6cupwater
- 3/4cuppacked light brown sugar
- 3/4cupkosher salt
- 1beef brisket (about 4 to 5 pound
Directions
- 1
Beef Pastrami Source: Emeril Lagasse, 1999 2 tablespoons black peppercorns 1 tablespoon plus 2 teaspoons dried thyme 6 bay leaves, crumbled
- 2
In a saucepan, over medium heat, combine the water, brown sugar and salt
- 3
Bring to a boil and stir to dissolve the sugar and salt
- 4
Remove from heat and add dry spice mixture and steep for 1 hour
- 5
Place the brisket in a glass or plastic container
- 6
Pour the seasoned brine to cover the brisket completely
- 7
Cover and refrigerate for 3 weeks, turning the brisket every couple of days
- 8
Preheat the smoker