Summary

Ingredients

• 3 kg beef brisket, lean
• 250 g sea salt, coarse
• 6 clove (s) garlic, crushed
• 4 tablespoon sugar, brown
• 4 tablespoon black pepper, coarsely ground
• 2 tablespoon coriander, coarsely ground
• 1 tablespoon ginger powder
• 3 g saltpeter, alternatively nitrite curin salt

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Instructions

1. Place the cleaned meat in a deep glass bowl and rub 100 g of salt. Cover and leave to stand for 2 hours, then wash and dry well.
2. Curing: Mix the garlic and all the spices with the remaining salt and rub well into the meat. Place the meat in a deep bowl, cover and refrigerate for 1-2 weeks, turning every now and then.
3. Smoking: After two weeks, lift the meat out of the brine and pat dry. Hang in an airy, dry, dark place for a day. Then smoke cold for 4-6 hours at a temperature below 25 degrees.
4. Let the pastrami simmer in unsalted water for 2 ½ - 3 hours until it is soft. Drain well.
5. Can be served warm or cold as a fine cold cut.