Makes: Serves 15-20
Prep Time: 1 Hrs plus 24 hr brine and 6 day cure
Cook time: 5-7 Hrs
Things you need:
Pastrami
3.2 Kg Trimmed Brisket (flat or point side)
Brine
4 Litre water
1 Tbsp (5g) Black Peppercorn
1 Tbsp (5g) Whole Cloves
1 Tbsp (5g) Coriander Seed
1 Tbsp (5g) Mustard Seed
1 Tbsp (5g) Chili seed (or chilli of your choice)
1 Tbsp (5g) Ground Ginger
2 Cinnamon sticks
4 Bay Leafs
Head of garlic separated
Half nutmeg grated
135g Brown Sugar
170g Kosher Salt
21g Curing salt (Prague Powder no 1)
7 pounds ice
Rub
20g Black Pepper ground
20g Coriander seed ground
6g Cumin seed ground
6g Fennel seed ground
15g Brown sugar
6g Onion Powder
10g Garlic powder
6g Smoked Paprika
30-50g Dijon mustard
Rye Bread Poolish
55g Bread flour
55g water
2g Active Dry yeast
Rye Bread
175g Water lukewarm
175g Milk lukewarm
3g Active dry yeast
140g Dark Rye Flour
290g Bread Flour
8g Salt
Steps
To make the brine put the 4 liters of water into a stockpot. Add all the powdered spices, sugar, bay leafs and prague powder. Toast off the dry whole spices and then add to the stockpot. Bring everything up to the boil and stir until sugars have dissolved.
Get a container big enough to fit all the ice in (see video) then pour the brine mixture over the ice to cool down. Once cool add your brisket. Weigh it down as per the video. Cover container tightly so no air gets in and put this into your fridge for 6 days.
After 6 days take out the pastrami and wash off the brine as per the video. You can soak it in fresh cold water for 5 mins and that should do the trick. Pat dry and set aside on a tray.
Combine all the pastrami rub ingredients together. Brush the mustard over the beef brisket. Sprinkle over the rub as per the video.
Cook the brisket in a smoker set to 250F-121C for 5-6 hours or until the internal temp reads 150-155F /65-68C. Refer to video.
Make the bread in the meantime. First make the poolish as per the video and let it sit at room temp for 4-5 hours (you can go overnight to)
In the bowl of the standmixer add the rye bread water and milk and the yeast. Stir and add the poolish. Mix for 1 min then add the flours and salt. Mix for 6-8 mins. turn out knead by hand for 1 mins and put into a greased bowl. Cover and proof for 1-2 hours until doubled. Then degas shape as you like, cover and proof for 1-2 hours until doubled/tripled in size. Score the bread with a lathe or sharp knife and bake in a preheated oven 400F-200C for 30-40 mins. Add boiling water to a pan and place in the bottom of the oven as your baking the bread. This helps with the crust. The bread should be hollow when tapped at the bottom. Let it rest on a wire rack for later.
Once the pastrami is cooked transfer it to a tray with a wire rack. Add an inch of boiling water to the bottom, cover with foil lightly and cook in a preheated oven set at 325F-162C for 2 hours or until it reaches an internal temp of 190-210F / 87-98C. Let it rest for 30 mins.
Once rested slice the bread, add mustard of your choice to both sides. Thinly slice the pastrami and make a sandwich. Enjoy.
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