Artisanal Cured Pastrami
Thin slices of beef brisket cured in brine, smoked, and steamed, coated with a crust of black pepper and coriander seeds.
240 min
Internacional / Judía
6 servings
The story behind
Pastrami is the result of patience and precision. What makes this cut special is the complexity of its spice crust, which when sliced thin, reveals a vibrant pink color and soft texture. Impeccably presented on a white plate, it highlights its artisanal and professional quality, ideal for starring in a gourmet family sandwich banquet.
Instructions
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1Submerge the meat in the water and curing salt brine for at least 5 days in the refrigerator.
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2Rinse the meat and coat it completely with the crushed pepper and coriander mixture, pressing so it adheres.
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3Smoke the meat at a low temperature until it reaches a soft internal temperature.
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4Steam for an additional couple of hours to ensure the texture is tender and melts in your mouth.
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5Let it cool slightly and slice very thinly to serve in a clean and professional manner.
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