HOMEMADE PASTRAMI (SALLYE)

1
sallye bates

By
@grandedame

This is my tweaked version of an award winning recipe from a well known deli in Florida that is famous for their pastrami.

To make it more "home cook" friendly, I use the pre-prepared corned beef brisket in lieu of brining your own. It cuts down a couple of days and lots of labor, and is just as good if not better.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6-8
Prep:
1 Hr 15 Min
Cook:
6 Hr 15 Min
Method:
Bake

Ingredients

  • 1 pkg
    corned beef brisket (4 to 5 lbs)***
  • 2 clove
    garlic, crushed
  • 1/2 c
    oil (canola or olive)
  • 1/4 c
    coarsely ground fresh black pepper
  • 2 Tbsp
    ground coriander
  • 1/2 tsp
    red pepper flakes
  • 2 Tbsp
    smoked paprika
  • 1 tsp
    dry mustard
  • 1/4 tsp
    cayenne pepper
  • lots
    heavy duty aluminum foil

How to Make HOMEMADE PASTRAMI (SALLYE)

Step-by-Step

  1. *** NOTE: You need to buy the packaged corned beef that has already has been cured and has spice packet. If you prefer to brine your own, see step 2 below.....
  2. Corned Beef Brine Recipe
    Ingredients
    8 cups water or 6 cups water and 2 cups lager beer
    1 1/2 cups Diamond Crystal kosher salt
    1 cup light brown sugar
    1 tablespoon curing salt
    1/4 cup corned beef spice
    1 tablespoon garlic powder
    6-8 pound beef brisket
    Preparation Instructions
    Brine:
    Pour 2 cups warm water into large deep roasting pan. Add salt, sugar and curing salt and stir until dissolved. Add remaining 6 cups of liquid and mix in the corned beef spice and garlic. Submerge the brisket in the liquid, then top with heavy platter to weigh down. This is important, the brisket must be completely submerged. Cover and refrigerate for two weeks. Stir the mixture about every three days. This will aid in even flavoring of the brisket. Then follow steps 2 through 8 to make pastrami.
  3. Mix garlic and oil in a small bowl.(You can buy garlic flavored olive oil, but I don't think it gives you the full flavor)

    Set aside for one hour.i
  4. Combine pepper and all other spices (including the spices from the packet that comes with the beef) in a large bowl and set aside.`
  5. Place a large piece of heavy duty aluminum foil on clean counter or cutting board.

    Coat the foil with prepared garlic oil

    Lay corned beef on foil and brush with remaining garlic oil

    Cover all sides of brisket completely with pepper and spice mixture, reserving 1 or 2 tablespoons.
  6. Place brisket fat side up back on foil sheet and wrap tightly in the foil, make sure foil piece is large enough to completely encase the brisket and overlap

    Place wrapped brisket on another sheet of foil with the seam and fat side down

    Wrap with this sheet of foil snugly

    Do this several times (at least 3 more) reversing the seam each wrap

    Be sure each wrap is tight so spicy juices won't escape or pastrami will be dry

    Place brisket in baking pan and cook in preheated 225º oven for 6 hours
  7. Remove from oven and set pan on rack, leaving aluminum wrap intact

    Cool at room temperature for about 3 hours

    After 3 hours, place still wrapped pastrami in heavy duty plastic bag and set in fridge overnight (at least 10 hours)
  8. When ready to serve, preheat oven broiler

    Unwrap pastrami and place on baking sheet lined with foil

    Sprinkle reserved pepper mix over pastrami

    Place in oven about 6-8 inches from broiler

    Broil for 3 or 4 minutes to brown

    Remove from oven and place on serving platter

    Cut into thin slices
  9. Preheat heavy skillet over low heat

    Heat pastrami slices in skillet with a few drops of water until fat begins to turn from white to translucent (about 5 minutes)
  10. Good luck and good eating.

Printable Recipe Card

About HOMEMADE PASTRAMI (SALLYE)

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Other Tag: Healthy



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