Beef Pastrami

Making pastrami from scratch is a project, not a weeknight recipe. But if you’ve got the patience, the payoff is extraordinary.

A full beef brisket gets rubbed with a bold cure of salt, saltpeter, freshly ground black pepper, pickling spices, ground ginger, and brown sugar. Then it sits in the refrigerator for three weeks, getting turned every few days as the cure penetrates deep into the meat.

After curing, the brisket goes into a smoker or over a barbecue pit at very low heat for about four hours. The smoke adds another layer of flavor on top of the peppery, spiced crust.

To serve, cover the smoked pastrami with cold water and simmer until tender. Slice it thin against the grain and pile it high on rye bread with spicy mustard. That’s all you need.

Chef Tips

• Turn the brisket every few days during the 3-week cure so the seasoning distributes evenly. The salt draws out moisture, creating a brine that does the heavy lifting.
• Use a low, steady smoke. You’re not trying to cook the brisket through at this stage, just building flavor and color.
• The final simmer in water is what makes the pastrami tender. Smoking alone won’t get you there with a cut this large and tough.
• Slice paper-thin against the grain for the most tender, melt-in-your-mouth results. A sharp carving knife or electric slicer makes this much easier.