Beef Pastrami

Recipe Ingredients

2 tablespoons	30ml	Black peppercorns
1 tablespoon	15ml	Dried thyme - plus
2 teaspoons	10ml	Dried thyme
6		Bay leaves - crumbled
2 teaspoons	10ml	Whole cloves
1/4 cup	23g / 0.8oz	Minced garlic
2 teaspoons	10ml	Whole juniper berries - plus
1/3 cup	48g / 1.7oz	Crushed juniper berries
6 cups	1422ml	Water
3/4 cup	120g / 4.2oz	Light brown sugar - (packed)
3/4 cup	177ml	Kosher salt
1		Beef brisket - (abt 4 to 5 lbs)
2/3 cup	157ml	Coarsely-ground black pepper

Recipe Instructions

In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves, garlic and whole juniper berries. In a saucepan, over medium heat, combine the water, brown sugar and salt. Bring to a boil and stir to dissolve the sugar and salt. Remove from the heat and add dry spice mixture and steep for 1 hour. Place the brisket in a glass or plastic container. Pour the seasoned brine to cover the brisket completely. Cover and refrigerate for 3 weeks, turning the brisket every couple of days.

Preheat the smoker.

Combine the crushed juniper berries and ground black pepper in a small bowl. Using the palm and heel of your hand, press two-thirds of the berry and pepper mixture into the brisket. Press the remaining mixture into the other side. Place the brisket in the smoker and smoke for about 4 hours. Remove from the smoker and cool for 30 minutes.

Place the brisket in a large Dutch oven, cover with water and place over medium heat. Bring the liquid to a boil, reduce to a simmer and cook for two hours. Remove from the pan and cool completely. Slice into thin slices and serve.

This recipe yields about 4 pounds pastrami.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C29)

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