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PASTRAMI INSPIRED BY WHEN HARRY MET SALLY

cook:

1 h 40 min

Picture for Pastrami inspired by When Harry Met Sally

4,202,291 views  A hanging plaque now immortalizes the spot where Meg Ryan gave her Oscar-worthy performance in Katz's Delicatessen, whose legendary pastrami we're bringing to life at home! Nevermind that she's actually eating a turkey sandwich. This one's a stretch, folks - but a tasty one!

4 servings

US

original

metric

INGREDIENTS

For the Brining

For the Brining

brisket

1 whole brisket

kosher salt

420 grams kosher salt

pink curing salt

27 grams pink curing salt

bay leaves, crushed

4 bay leaves, crushed

coriander seeds

1 tbsp coriander seeds

mustard seeds

1 tbsp mustard seeds

all spice berries

1 tbsp all spice berries

cinnamon

3 sticks cinnamon

whole peppercorns

2 tbsp whole peppercorns

whole cloves

2 tsp whole cloves

dried Arbol chilis

5 dried Arbol chilis

juniper berries

1 tbsp juniper berries

dark brown sugar

150 grams dark brown sugar

garlic, crushed

3 cloves garlic, crushed

distilled water

1 ½ gallons distilled water

For the Seasoning

For the Seasoning

coriander seeds

3 tbsp coriander seeds

black peppercorns

3 tbsp black peppercorns

white sugar

1 tbsp white sugar

sweet paprika

1 tbsp sweet paprika

garlic powder

1 tbsp garlic powder

onion powder

1 tbsp onion powder

mustard powder

1 tsp mustard powder

DIRECTIONS

1.

For the Brining

1.

Start by cutting the brisket in half, separating the lean half from the fatty point, and then trim away as much excess fat as possible - leaving about half an inch of fat.

brisket

1 whole brisket

2.

In a 12 qt plastic container, combine: kosher salt, pink curing salt, crushed bay leaves, coriander seeds and mustard seeds, all-spice berries, cinnamon broken in half, whole peppercorns, whole cloves, dried Arbol chilis, juniper berries, dark brown sugar, and crushed garlic.

kosher salt

420 grams kosher salt

pink curing salt

27 grams pink curing salt

bay leaves, crushed

4 bay leaves, crushed

coriander seeds

1 tbsp coriander seeds

mustard seeds

1 tbsp mustard seeds

all spice berries

1 tbsp all spice berries

cinnamon

3 sticks cinnamon

whole peppercorns

2 tbsp whole peppercorns

whole cloves

2 tsp whole cloves

dried Arbol chilis

5 dried Arbol chilis

juniper berries

1 tbsp juniper berries

dark brown sugar

150 grams dark brown sugar

garlic, crushed

3 cloves garlic, crushed

3.

Once all the spices have been added to the container, add in distilled water and whisking together to combine.

distilled water

1 ½ gallons distilled water

4.

Once everything is dissolved, drop in the brisket with a weight on top to make sure it stays fully submerged.

5.

Place into the fridge for at least 5 days and at most 10 days. Every other day flip the brisket to make sure it gets even brining exposure.

6.

After 10 days, remove the meat from the brine and then cut in half where the fatty point and lean flat are separated and trim off any excess fat.

7.

Before cooking, make sure to thoroughly rinse the meat to desalinate.

8.

For the Cooking - Boiling Method (For Fatty Pieces):

1.

Separately place the fatty point of the brisket into a large stockpot and cover it with a few inches of water. Bring to a boil and keep it there at a gentle simmer. Cover and let simmer for 3-4 hours.

2.

After 3-4 hours, remove the brisket from the pot.

3.

Into a spice grinder combine coriander seeds and black peppercorn and grind until just cracked, not fully ground. Dump into a bowl along with white sugar and some optional add-ins like sweet paprika, garlic powder, onion powder, and mustard powder then mix together until fully combined.

coriander seeds

3 tbsp coriander seeds

black peppercorns

3 tbsp black peppercorns

white sugar

1 tbsp white sugar

sweet paprika

1 tbsp sweet paprika

garlic powder

1 tbsp garlic powder

onion powder

1 tbsp onion powder

mustard powder

1 tsp mustard powder

4.

Rub the beef thoroughly with the seasoning, making sure to cover every inch of the top and bottom. Make sure the beef is warm, running under warm water for a few seconds if needed, to make sure the spices adhere.

5.

Place into a 225°F smoker loaded with cherry wood and hickory. Once placed into the smoker let the pieces of meat smoke anywhere from 1 to 4 hours depending on how much smokey flavor is desired.

6.

Once the pastrami is removed from the smoker, let it rest at room temperature for at least 10 minutes before carving and serving.

7.

For the Cooking - Sous Vide Method (For Lean Pieces):

1.

Place the lean meat into a vacuum-sealed bag and then place it into a well-cleaned brining container and fill halfway with water.

2.

Set the sous vide to 180°F, cover with plastic wrap, and let it go for at least 10 hours or until extremely tender, but not falling apart.

3.

After 10 hours, remove the brisket from the container, drain the fat, and remove the brisket from the bag.

4.

Into a spice grinder combine coriander seeds and black peppercorn and grind until just cracked, not fully ground. Dump into a bowl along with white sugar and some optional add-ins like sweet paprika, garlic powder, onion powder, and mustard powder then mix together until fully combined.

coriander seeds

3 tbsp coriander seeds

black peppercorns

3 tbsp black peppercorns

white sugar

1 tbsp white sugar

sweet paprika

1 tbsp sweet paprika

garlic powder

1 tbsp garlic powder

onion powder

1 tbsp onion powder

mustard powder

1 tsp mustard powder

5.

Rub the beef thoroughly with the seasoning, making sure to cover every inch of the top and bottom. Make sure the beef is warm, running under warm water for a few seconds if needed, to make sure the spices adhere.

6.

Place into a 225°F smoker loaded with cherry wood and hickory. Once placed into the smoker let the pieces of meat smoke anywhere from 1 to 4 hours depending on how much smokey flavor is desired.

7.

Once the pastrami is removed from the smoker, let it rest at room temperature for at least 10 minutes before carving and serving.

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