屈服：Makes about 5 lb. of pastrami

在家制作五香熏牛肉需要时间 - 实际上花了一周多的时间 - 但努力很少。长盐水和缓慢的吸烟会给牛肉注入风味，并保持嫩。这个食谱很有意义，虽然您当然可以使用较小的牛ket，但为什么不足够与朋友和家人分享呢？无限制的牛ket也将至少保存10天。

Ingredients

For the brine

4-3/8盎司。（6-1/2 TBS。）细海盐（按重量测量最准确）
5 Tbs. granulated sugar
1 Tbs. dark brown sugar
1 Tbs. honey
1 Tbs.curing salt
1 tsp. chopped garlic
1/2 tsp. mustard seeds
1/4 tsp. coriander seeds
5 to 6 lb. untrimmed beef brisket, cut from the flat portion (see Tip)

For the spice rub

1/4 cup whole black peppercorns, coarsely ground
1/4 cup whole coriander seeds, coarsely ground

吸烟

1杯山核桃木片，在水中浸泡30分钟并排干

Nutritional Sample Size Per 2 oz.
Calories (kcal) : 100
Fat Calories (kcal): 25
Fat (g): 3
饱和脂肪（G）：1
Polyunsaturated Fat (g): 0
单不饱和脂肪（G）：1
Cholesterol (mg): 45
Sodium (mg): 280
碳水化合物（G）：1
Fiber (g): 1
蛋白质（G）：16

准备

brine briket

在一个足够大的食品安全容器中，可以搅拌牛s，搅拌海盐，糖，蜂蜜，腌制盐，大蒜，芥末酱和香菜种子，并用6-1/3杯温暖的水溶解盐和糖。冷藏直到冷约1小时。
Rinse the brisket, and then submerge it in the brine. Weigh the brisket down with a plate or a bowl to make sure it stays completely submerged. Refrigerate for 7 days, agitating the brine and turning the brisket every other day.

Season the brisket

Remove the brisket from the brine, pat it dry, and put it on a large baking sheet. Coat evenly on all sides with the peppercorns and coriander. Refrigerate uncovered for at least 6 hours and up to 24 hours to air-dry the surface.

吸烟

准备气体或木炭烧烤炉，以通过低火（200°F至275°F）间接烹饪，或根据制造商的指示准备吸烟者。将一半的山核桃片加到煤或吸烟盒中。将牛s脂肪侧放在烤架的凉爽侧，盖上盖子，然后煮至170°F在插入最厚的部分的即时阅读温度计上，4至6小时，将另一半的山核桃芯片添加通过。冷静。

Serve

To serve, slice the pastrami thinly against the grain. To reheat, steam slices in a vegetable steamer until warm, 2 to 3 minutes. Alternatively, microwave slices on high in 15-second bursts until warm.

Make Ahead Tips

If not using right away, wrap the unsliced pastrami in plastic wrap, and refrigerate for up to 10 days. (You can also freeze sliced pastrami for up to 2 months.)

Tip

整个胸two parts, the flat and the point (also called the deckle). The flat is the meatier part.

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Reviews (7 reviews)

头皮|08/12/2019

现在已经制作了几次五香熏牛肉食谱。它很容易，并且产生了出色的结果。不过要注意 - 一旦您自己制作五香熏牛肉，您就永远不想吃商店买的品种。我有烟，并用traeger煮了五香熏牛肉，但我也在烤箱中煮得低和缓慢。两者都很棒。
MistyWGary|05/18/2019

继续分享此食谱。
用户-3238474|2019年2月4日

I have made this twice now, and am back on this recipe page in preparation for hosting a get-together with 25+ men. This pastrami was a real hit the times I’ve made it. While I understand not wanting to consume nitrates, I cannot believe that you will end up with a real deli taste without the curing salt. I use the curing salts! My only caution to those reading this is to allow a full week for curing. The second time I made this I did not plan ahead adequately, and had the brisket in the brine for only 5 days. When all was completed, the very center of the meat was still brown instead of the loveley pink. Still tasted great, but the visual appeal was off.
suburbangeorge|03/04/2018

Made this recipe when I first saw it in Fine Cooking. Absolutely great!! My only real problem was how to make room in our already pretty full refrigerator for a week to brine a whole brisket(flat and point). Partially solved this by brining it in a large plastic bag rather than a rigid container. This way it could conform to the shape of a medium refrigerator drawer. Kept thinking "What is the result after the brining?". Answer is corned beef. So Saturday I thawed a packaged corn beef left from last St Patrick's Day. Seasoned it and smoked it on a Weber Kettle. It was raining out and maybe that accounts for why it took 8-9 hours to reach 170 rather than 4-6. Worked very well so it's a good short cut.