Sous Vide Corned Beef Pastrami: 48-Hour Ultimate Delicious Feast
A tender, smoky sous vide corned beef pastrami made from scratch—brined for a week, cooked for 48 hours, and finished in the smoker for authentic deli-style flavor.
- Prep Time: 10 minutes
- Cook Time: 51 hours
- Total Time: 8 days
- Yield: 8 servings 1x
- Category: Main Course
- Method: Sous Vide + Smoked
- Cuisine: Jewish Deli
Ingredients
Half a brisket
40 g coriander
40 g peppercorns
20 g dry mustard seed
40 g dill seed
4 g clove, divided
4 g chili flake, divided
126 g kosher salt
7 g Prague Powder No. 1
â…“ cup (65 g) brown sugar
12 cups (3 liters) cold water
50 g coriander
42 g peppercorns
27 g dry mustard seed
27 g dill seed
4 g clove
4 g chili flake
4 g dried rosemary
Instructions
1. Mix all brine ingredients in a large bag with cold water.
2. Add brisket to the bag and seal (do not vacuum). Refrigerate for 7 days, flipping daily.
3. Remove brisket and soak in cold water for 8 to 12 hours, changing the water once.
4. Pat dry and mix all rub spices in a bag; gently crush.
5. Rub spices evenly onto brisket.
6. Vacuum seal and sous vide at 140°F for 48 hours.
7. Remove from bag and pat dry.
8. Preheat smoker to 200°F.
9. Smoke brisket for 3 hours until internal temperature reaches 150–155°F.
10. Let rest for 20 minutes, then slice thinly against the grain and serve.
Notes
Be sure to soak after brining to reduce salt.
Rub can be adjusted to personal spice preference.
This pastrami can be made ahead and smoked later.
Nutrition
- Serving Size: 150g
- Calories: 340
- Sugar: 2g
- Sodium: 1050mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg
Find it online: https://sousviderecipe.com/sous-vide-corned-beef-pastrami/