Charcuterie RECIPE: Pastrami

Pastrami

Pastrami differs from corned beef in two main ways: it's smoked and coated with crushed coriander seeds and black peppercorns. The coriander-peppercorn crust is a spicy and flavorful seasoning that works well on most meats, fish, and poultry. The best way to serve pastrami is to reheat it gently for hours until it's falling-apart tender (steamed or gently roasted). We favor the beef plate, a cut from the breast or below the shoulder because it is especially fatty and stays juicy after all the cooking, making it an especially fine sandwich. Any good butcher shop will be able to provide you with this cut.

THE BRINE
1 gallon/4 liters water
1½ cups/350 grams kosher salt
1 cup/225 grams sugar
6 teaspoons/42 grams pink salt
1 tablespoon/8 grams Pickling Spice (page 68)
½ packed cup/go grams dark brown sugar
¼ cup/6o milliliters honey
5 garlic cloves, minced
One 5-pound/2.25-kilogram beef plate or beef brisket,
heavy surface fat removed
1 tablespoon/8 grams coriander seeds, lightly toasted (see
Note page 51)
1 tablespoon/10 grams black peppercorns, lightly toasted

Directions:

1. Combine all the brine ingredients in a pot large enough to hold the beef and bring to a simmer, stirring until the salt and sugar are dissolved. Remove from the heat and allow to cool to room temperature, then refrigerate until the brine is chilled.
2. Place the beef in the brine and put a plate on top of it to keep it completely sub. merged. Refrigerate for 3 days.
3. Remove the beef from the brine, rinse it, and dry it. Discard the brine.
4. Combine the coriander and pepper in a spice mill or coffee grinder and pulse until coarsely ground. Coat the beef evenly with the mixture.
5. Hot-smoke the beef (see page 74) to an internal temperature of 150 degrees F. /65 degrees C. (Traditionally, pastrami is first cold-smoked, then hot-smoked to achieve a heavy smoke. So try to get as much smoke on it as possible by keeping it below its final temperature for as long as possible.)
6. To prepare the pastrami for serving, preheat the oven to 275 degrees F./ 140 degrees C.
7. Place the beef in an inch of water in a stockpot or on a rack above the same amount of water in a roasting pan. Bring the water to a simmer, then cover the pot, place it in the oven, and slow-roast or steam for 2 to 3 hours, until it's fork-tender.