Nothing like a classic pastrami sandwich but how about topping it with my Spicy Kraut Slaw? Surprisingly homemade pastrami is easier to prepare than you’d think…the hardest part is waiting for the meat to brine which can take anywhere between 3 to 10 days depending on the size. For this recipe, I used a 4Lb brisket and cured for about 3 days.

Check out the full video on how to make on my YouTube page below as well as full recipe details and more info. Enjoy!

INGREDIENTS

Curing Recipe

  • 1C salt

  • 1/4C curing salt

  • 1C sugar

  • ¼C honey

  • 2TBS pickle spice

  • 1 gallon water

  1. Dissolve salts, honey, and sugar in water.

  2. Allow mixture to cool.

  3. Cover meat in food safe container  with water.

  4. Add spices.

  5. Allow to set for 3-10 days depending on size of meat

Cooking Recipe

  • 4 tablespoons black pepper

  • 2 tablespoons coriander powder

  • 1 teaspoon mustard powder

  • 1 tablespoon brown sugar

  • 1 tablespoon paprika

  • 2 teaspoons garlic powder

  • 2 teaspoons onion powder

  • 1tsp mustard seed

  • 2 cups bone broth

  1. Preheat oven to 300*F.

  2. Arrange a rack in a roasting pan.

  3. Bring bone broth to boil.

  4. Combine spices in a mixing bowl.

  5. Remove the meat from the brine and rinse then pat dry.

  6. Cover the meat in spice mixture then place meat on roasting pan (fat side up)

  7. Pour the warm broth into the bottom of the pan and cover the roasting pan tightly with foil.

  8. Roast until the meat is very tender, about 3 hours. Carefully remove the foil and roast 10 more minutes to dry out the crust slightly.

RECIPE GALLERY