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Sous Vide Pastrami

Sous Vide Pastrami
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Learn how to make mouthwatering Sous Vide Pastrami at home with our easy-to-follow recipe. Perfectly seasoned and tender, this dish will impress your taste buds.

Ingredients

Scale
  • Half a beef brisket
  • 40 g coriander (1 1/2 oz)
  • 40 g peppercorns (1 1/2 oz)
  • 20 g dry mustard seed (3/4 oz)
  • 40 g dill seed (1 1/2 oz)
  • 4 g ground black pepper, divided
  • 4 g red pepper flakes, divided
  • 126 g salt (4 1/2 oz)
  • 7 g curing salt
  • 1/3 cup (65 g) brown sugar
  • 12 cups (2880 ml) (3 liters) water, cold
  • 50 g coriander (1 1/2 oz)
  • 42 g peppercorns (1 1/2 oz)
  • 27 g dry mustard seed (1 oz)
  • 27 g dill seed (1 oz)
  • 4 g ground black pepper
  • 4 g red pepper flakes
  • 4 g dried rosemary

Instructions

  1. In a large resealable bag, combine everything needed for the brine and mix thoroughly. Place the brisket into the bag. If using a vacuum-sealable bag, just seal it without vacuuming.
  2. Store the sealed brisket in the refrigerator for a week, turning it over daily to ensure the brine stays mixed.
  3. Once the brining process is finished, take the brisket out of the bag and dry it with paper towels. Dispose of the used brine.
  4. Prepare your water bath by filling it and setting the temperature to 140 °F with the help of an immersion circulator.
  5. Combine all the rub ingredients in a small plastic bag. Lay it on a cutting board and gently crush the spices with a meat tenderizer or a sturdy glass.
  6. Coat the brisket with the spice rub, making sure it is evenly covered by using your hands.
  7. Place the brisket in a vacuum-sealable bag, expel the air, and seal it. Submerge in the water bath and cook for two days.
  8. Take the brisket out of the water bath and its bag.
  9. Heat your smoker to 200 degrees F. Once ready, put the brisket in the smoker and let it smoke for three hours.
  10. Transfer the brisket to a cutting board and slice it thinly before serving.

Notes

  • Consider increasing the amount of peppercorns and coriander in the brine for a bolder flavor.
  • Experiment with different wood chips in the smoker to enhance the brisket’s unique smoky taste.
  • Garnish sliced brisket with fresh herbs like parsley or chives for an appealing presentation.

Nutrition

Find it online: https://sousviderecipe.com/sous-vide-pastrami/