| 76 | 77 | 78 | 79 | 80 |
| 1 | 176 | 352 | 527 | 703 |
|
Beef Pastrami
2
1
6
2
1
2
6
3
3
1
2
Tablespoon Black peppercorns
Tablespoon Plus 2 teaspoons dried thyme
Bay leaves; crumbled
Teaspoon Whole cloves
/4 Cup Minced garlic
Teaspoon Whole juniper berries; plus 1/3 cup crushed juniper berries
Cup Water
/4 Cup Packed light brown sugar
/4 Cup Kosher salt
Beef brisket; (about 4 to 5 pounds)
/3 Cup Coarsely ground black pepper
In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves,
garlic and whole juniper berries. In a saucepan, over medium heat, combine
the water, brown sugar and salt. Bring to a boil and stir to dissolve the
sugar and salt. Remove from the heat and add dry spice mixture and steep for
1
hour. Place the brisket in a glass or plastic container. Pour the seasoned
brine to cover the brisket completely. Cover and refrigerate for 3 weeks,
turning the brisket every couple of days.
Preheat the smoker. Combine the crushed juniper berries and ground black
pepper in a small bowl. Using the palm and heel of your hand, press two
thirds of the berry and pepper mixture into the brisket. Press the remaining
mixture into the other side. Place the brisket in the smoker and smoke for
about 4 hours. Remove from the smoker and cool for 30 minutes. Place the
brisket in a large dutch oven, cover with water and place over medium heat.
Bring the liquid to a boil, reduce to a simmer and cook for two hours.
Remove from the pan and cool completely. Slice into thin slices and serve.
Yield: about 4 pounds
Beef Pastrami
50
Page
Quick Jump
|