How to Make Corned Beef and Pastrami
How to Make Corned Beef and Pastrami
Ingredients
For the Brine
- 5 gallons cold water
- 3 cups kosher salt
- 1 tablespoon pink curing salt (Prague Powder #1)
- 1 cup brown sugar
- 3 tablespoons black peppercorns, cracked
- 2 tablespoons coriander seeds, toasted and cracked
- 2 tablespoons mustard seeds
- 2 tablespoons allspice berries, crushed
- 2 tablespoons juniper berries, (optional)
- 1 tablespoon cloves, whole
- 1 tablespoon red pepper flakes
- 10 garlic, cloves, smashed
- 5 bay leaves, crumbled
- 1 cinnamon stick, broken
- 1 tablespoon ground ginger
- 1 tablespoon smoked paprika
For the Brisket
- 1 beef brisket, whole, about 5-7 pounds
For the Pastrami Coating
- 1/2 cup black pepper, coarsely cracked
For Serving
- 1 bread, as needed
- 1 Duce's Wild mustard sauce, as needed
Instructions
- 1
Combine all brine ingredients (cold water, kosher salt, pink curing salt, brown sugar, black peppercorns, coriander seeds, mustard seeds, allspice berries, juniper berries, whole cloves, red pepper flakes, smashed garlic, crumbled bay leaves, broken cinnamon stick, ground ginger, and smoked paprika) in a large pot.
⏱️ 10 min
- 2
Place the pot on the stove and bring the brine mixture to a boil, stirring occasionally to dissolve the salts and sugar.
⏱️ 15 min
- 3
Remove the brine from the heat and allow it to cool completely to room temperature. This is crucial before adding the brisket.
⏱️ 120 min
- 4
Once the brine is completely cool, place the beef brisket in a large, non-reactive container or food-grade bucket that is large enough to fully submerge the meat.
⏱️ 5 min
- 5
Pour the cooled brine over the brisket, ensuring it is completely covered. If necessary, use a plate or weight to keep the brisket submerged.
⏱️ 5 min - 6
Cover the container and refrigerate the brisket in the brine for 7 to 10 days. This is the curing process.
⏱️ 10080 min
- 7
After the curing period, remove the brisket from the brine. Rinse it thoroughly under cold running water to remove excess salt and spices. Pat the brisket dry with paper towels.
⏱️ 10 min
- 8
To prepare corned beef: Place one half of the cured brisket in a large roasting pan. Add enough water to the pan to partially cover the meat (about halfway up the sides of the brisket).
⏱️ 5 min
- 9
Cover the roasting pan tightly with aluminum foil. Braise in a preheated oven at 350°F (175°C) for 4 to 6 hours, or until the brisket is fork-tender.
⏱️ 360 min•🌡️ 350
- 10
Once cooked, remove the corned beef from the oven and let it rest, still covered, for at least 30 minutes before slicing.
⏱️ 30 min
- 11
To prepare pastrami: Take the other half of the cured brisket. Generously coat all sides of the brisket with coarsely cracked black pepper, pressing it firmly to create a thick crust.
⏱️ 10 min
- 12
Place the pepper-crusted brisket in a smoker preheated to 250-275°F (120-135°C). Smoke for 10 to 12 hours, or until the internal temperature of the brisket reaches 200°F (93°C).
⏱️ 720 min•🌡️ 250
- 13
Once smoked, remove the pastrami from the smoker and let it rest, loosely covered, for at least 1 hour before slicing.
⏱️ 60 min
- 14
Slice both the cooked corned beef and pastrami against the grain into thin pieces.
⏱️ 10 min
- 15
Build a sandwich by layering the sliced corned beef and pastrami on your favorite bread. Add Duce's Wild mustard sauce for a balance of sweetness and tang, if desired. Serve immediately.
⏱️ 5 min
Kitchen Tools
How to Make Corned Beef and Pastrami
For the Brine
- 5 gallons cold water
- 3 cups kosher salt
- 1 tablespoon pink curing salt (Prague Powder #1)
- 1 cup brown sugar
- 3 tablespoons black peppercorns, cracked
- 2 tablespoons coriander seeds, toasted and cracked
- 2 tablespoons mustard seeds
- 2 tablespoons allspice berries, crushed
- 2 tablespoons juniper berries, (optional)
- 1 tablespoon cloves, whole
- 1 tablespoon red pepper flakes
- 10 garlic, cloves, smashed
- 5 bay leaves, crumbled
- 1 cinnamon stick, broken
- 1 tablespoon ground ginger
- 1 tablespoon smoked paprika
For the Brisket
- 1 beef brisket, whole, about 5-7 pounds
For the Pastrami Coating
- 1/2 cup black pepper, coarsely cracked
For Serving
- 1 bread, as needed
- 1 Duce's Wild mustard sauce, as needed
Instructions
- 1
Combine all brine ingredients (cold water, kosher salt, pink curing salt, brown sugar, black peppercorns, coriander seeds, mustard seeds, allspice berries, juniper berries, whole cloves, red pepper flakes, smashed garlic, crumbled bay leaves, broken cinnamon stick, ground ginger, and smoked paprika) in a large pot.
⏱️ 10 min - 2
Place the pot on the stove and bring the brine mixture to a boil, stirring occasionally to dissolve the salts and sugar.
⏱️ 15 min - 3
Remove the brine from the heat and allow it to cool completely to room temperature. This is crucial before adding the brisket.
⏱️ 120 min - 4
Once the brine is completely cool, place the beef brisket in a large, non-reactive container or food-grade bucket that is large enough to fully submerge the meat.
⏱️ 5 min - 5
Pour the cooled brine over the brisket, ensuring it is completely covered. If necessary, use a plate or weight to keep the brisket submerged.
⏱️ 5 min - 6
Cover the container and refrigerate the brisket in the brine for 7 to 10 days. This is the curing process.
⏱️ 10080 min - 7
After the curing period, remove the brisket from the brine. Rinse it thoroughly under cold running water to remove excess salt and spices. Pat the brisket dry with paper towels.
⏱️ 10 min - 8
To prepare corned beef: Place one half of the cured brisket in a large roasting pan. Add enough water to the pan to partially cover the meat (about halfway up the sides of the brisket).
⏱️ 5 min - 9
Cover the roasting pan tightly with aluminum foil. Braise in a preheated oven at 350°F (175°C) for 4 to 6 hours, or until the brisket is fork-tender.
⏱️ 360 min•🌡️ 350 - 10
Once cooked, remove the corned beef from the oven and let it rest, still covered, for at least 30 minutes before slicing.
⏱️ 30 min - 11
To prepare pastrami: Take the other half of the cured brisket. Generously coat all sides of the brisket with coarsely cracked black pepper, pressing it firmly to create a thick crust.
⏱️ 10 min - 12
Place the pepper-crusted brisket in a smoker preheated to 250-275°F (120-135°C). Smoke for 10 to 12 hours, or until the internal temperature of the brisket reaches 200°F (93°C).
⏱️ 720 min•🌡️ 250 - 13
Once smoked, remove the pastrami from the smoker and let it rest, loosely covered, for at least 1 hour before slicing.
⏱️ 60 min - 14
Slice both the cooked corned beef and pastrami against the grain into thin pieces.
⏱️ 10 min - 15
Build a sandwich by layering the sliced corned beef and pastrami on your favorite bread. Add Duce's Wild mustard sauce for a balance of sweetness and tang, if desired. Serve immediately.
⏱️ 5 min