Home Living Cooking Love pastrami piled high? Here’s how to make it yourself

Love pastrami piled high?
Here’s how to make it yourself

Living in New York is any foodie’s dream. Besides the wild and wonderful variety of ethnic cuisines we New Yorkers get to enjoy routinely, there are distinctly New York foods you can’t find anyplace else — and if you do, they’re just not the same: pizza, bagels, dirty water dogs (at in the kitchenyour own risk), heroes, egg sandwiches and soft pretzels, just to name a few.

Recreating these New York favorites at home can be a challenge but sometimes so rewarding especially when you find yourself miles away from your favorite food destination. I am one who would do anything for a pastrami sandwich. Yes, I said pastrami. Delicious cured meat coated in spices, sliced thin and piled high between two thin slices of fresh-baked rye bread topped with spicy mustard. (It’s OK to wipe the drool from your chin now.) What I wouldn’t do for a pastrami sandwich!

I don’t think I’ve ever met anybody who didn’t love pastrami. I prefer mine hot with melted Swiss cheese topped with homemade Russian dressing, on rye grilled to a golden brown perfection. Oh, pastrami how I love you so. Just thinking about it makes my taste buds tingle.

Have no fear, National Pastrami Day was here (January 14th) and that only meant one thing. I was making homemade pastrami.

The process of making pastrami is a two-day venture and can be done in multiple ways. This was my first time. There was some trial and error, but it was a great first go. I found that without a smoker you can still get a tasty delicious cured piece of meat that will outdo any packaged pale imitation.

Slice it up thin or thick, however you prefer, topped with your favorite pastrami fixings and you’ll have yourself a New York deli-style masterpiece. Don’t forget to serve it up with a pickle and coleslaw on the side or heck throw it on top for the ultimate pastrami sandwich.

2015_0124_kitchen_pastrami_2Homemade Pastrami

For the brine:
3-4 lb beef brisket
1 cup coarse kosher salt
1/4 cup Pink Curing Salt – also known as curing salt, salt peter or Prague powder, not Himalayan Pink Salt
1 cup white sugar
1 cup brown sugar
2 Tbl molasses
1 Tbl mustard seeds
1 Tbl coriander seeds
1 Tbl white peppercorns, whole
1 Tbl Black peppercorns, whole
3 bay leaves
4 garlic cloves, crushed
6 quarts water, cold

For the spice rub:
1/4 cup ground coriander
3 Tbl ground black pepper
2 Tbl smoked paprika

• For the brine fill a large stock pot with 3 quarts of the water and all of the other brine ingredients except the meat. Bring to a boil over medium high heat, stirring occasionally to dissolve the sugars and salt. Once the brine comes to a boil remove from the heat.

2015_0124_kitchen_pastrami_1• Using a 2-gallon container that will fit in the fridge, pour the remaining 3 quarts of cold water into the container. Pour in the brine and stir to cool down the mixture. Once the mixture is cooled, place the meat in the brine making sure it is submerged. Cut the brisket in half of necessary to fit in the container(s). Place in the refrigerator 1-5 days. The longer the better, turning the meat daily and stirring the brine.

• After you have finished brining your brisket, remove from the brine. Pay the meat dry with a towel. Allow the meat to come to room temperature before cooking, about 2 hours. Preheat the oven to 300 degrees.

• In a 12 x 15 roasting pan pour 4 cups of water in the bottom of the pan. Set a rack inside the pan. If the rack is to low and becomes submerged in the water put balls of foil under the rack to lift the rack above the water. Rub the spice rub on all sides of the brisket. Place the brisket on the rack in the roasting pan. Tightly cover the brisket and pan with a double layer of aluminum foil.

• Bake until the meat reaches an internal temperature of 200 degrees, about 1 hour per pound. 3-4 hours total.

• Remove the meat from the roasting pan and allow to rest for 30 minutes. Slice as thin as possible without the meat falling apart. Keep tightly wrapped in the fridge for up to 1 week.


 

baig kayleighKayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir.

Kayleigh has been in the culinary industry for the last 12 years, working in kitchens on the East End. She also is a personal chef.

Look for In the Kitchen with Kayleigh every Saturday on SoutholdLOCAL.com.
Got questions? Recipes? Ideas? [contact-form-7 id=”27493″ title=”Write to Kayleigh”]

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Kayleigh Van Vliet Baig
Kayleigh is a sous chef at the Meadow Club in Southampton. A Riverhead native, she is married and the mother of a daughter born in December 2016. Email Kayleigh