This time I am using a full brisket, weighing about 2.5kgs, and two slightly different brines, one for the salt beef and one for the slightly sweeter pastrami.
Ingredients:
Brine:
300 grams sea salt
150 grams sugar
30grams Prague powder #1
Half bulb garlic crushed
Large knob of ginger, chopped roughly
1 cinnamon stick, crushed
Tbsp mustard seeds
Tbsp cracked black pepper
Tbsp Szechuan peppercorns
Tbsp cloves
Tsp chilli
(And for the pastrami only) 3tbsp honey
Coating for pastrami:
2 Tbsp Mustard Seed
2 Tbsp Corriander Seed
2 Tbsp Black Pepper
Coating for pastrami:
2 Tbsp Mustard Seed
2 Tbsp Corriander Seed
2 Tbsp Black Pepper
Method:
Boil the brine ingredients with 1.5 litres of water, dissolving the salt, then leave to cool.
Whole Brisket |
Split the brine over the meat, adding the honey to the pastrami brine. Make sure that you cover the meat completely in liquid - if you are short, top up with a little more boiled water.
Brining the beef |
Leave for between 5-7 days then remove from the brine and rinse if needed - test the saltiness of the meat by lightly frying the a small sliver of meat. Depending on the taste you may need to rinse more than once.
Boil the salt beef |
Coat the Pastrami and place over the chips |
Seal the meat so that the smoke/steam is contained |
The next step is to steam the meat, using the same pan as before. Clean the chips out from the previous step and add a layer of water to the bottom of the pan, again covering with tin foil. Place on a gentle heat for 90 minutes, checking that the pan doesn't burn dry.
Serve hot on sandwiches with pickles or sauerkraut.
Whilst salt beef does need a bit of patience, it is definitely worth all the effort put in, as the meat at the end is tender and moist and a real show stopper for any occasion.
Enjoy,
Jim
Visit Smokedust for Prague Powder and Smoke chips as well as other paraphernalia.
For more recipes and ideas visit Love Salt Beef
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Your beef looks very appetizing on the photo. Although, the recipe is not so easy, I am sure, it is totally worth it. I am grateful to you for it.
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