Best 20 Pastrami Recipes

PRIMETIME PASTRAMI

Steps:

• For the brine: In a large stockpot, add half of the water, the brown sugar, kosher salt, curing salt, coriander seeds, mustard seeds, fennel seeds, juniper berries, chile flakes, bay leaves, cloves, cinnamon and star anise and bring to a boil. Then simmer for 30 minutes. Add the remaining water with some ice to chill the brine.
• For the rub: Grind the peppercorns, coriander and juniper until crushed but still a little chunky. Add to a mixing bowl. Add the salt, brown sugar, chile flakes and granulated garlic and stir to combine.
• For the pastrami: First, clean all the fat off the brisket including the "V" between the two muscles, then follow the fat between the two muscles and separate them making a flat and a cap.
• Transfer the brine to a large hotel pan or roasting pan. Add the brisket and refrigerate at least 5 days and no more than 10 days. Make sure the brisket is stirred once a day to get an evenly brined brisket.
• After a minimum of 5 days, prepare a smoker for 225 degrees F.
• Remove the pastrami, rinse it and blot dry with paper towels. Thoroughly rub the brined brisket with the pastrami rub. Place in smoker and cook for 8 hours until the internal temperature reaches 210 degrees F on an instant-read thermometer.

HOT PASTRAMI SANDWICH

Steps:

• Simmer pastrami in broth until hot.
• Divide meat among bread, using 4 ounces for smaller sandwich, and 8 ounces for large.
• Add cheese, mustard, pickles, and onions to taste.
• Grill sandwich until toasty and crisp if desired.
• Serve warm with chips if desired.

ULTIMATE PASTRAMI SANDWICHES

Steps:

• In a large bowl, combine 1/4 cup of the sugar and vinegar; add cabbage and toss to coat. Cover and let stand for 30 minutes. Meanwhile, bake fries according to package directions., Drain cabbage. In a small bowl, combine the salt, celery seed, pepper and remaining sugar and vinegar; pour over cabbage and toss to coat., On an ungreased baking sheet, divide pastrami into 4 stacks; top each with cheese. Bake at 450° for 2-3 minutes or until cheese is melted. Place pastrami on 4 toast slices. Layer with fries, coleslaw, tomato slices and remaining toast. Serve immediately.

SIMPLE HOT PASTRAMI AND SWISS SANDWICHES

Steps:

• Spread mustard on each slice of bread.
• add 1 ounce of cheese and 3 ounces of pastrami per sandwich.
• top with another slice of bread.
• Spread butter on the outside of the assembled sandwich.
• Heat in hot, heavy skillet until bread is toasted and cheese melted.

PASTRAMI-RUBBED BRISKET

Steps:

• Set up your grill for indirect heat by building the coals on one side only. Allow the temperature to reach 225 to 250 degrees F. Alternatively, set up your offset smoker. Build a fire with apple and cherry wood in the firebox and allow the temperature to reach 225 to 250 degrees F and the smoke to begin to run clear.
• Clean the brisket by trimming the fat cap, creating a fatty and lean side. Trim the fat on the point down to about 1/2 inch. Trim the fat on top of the flat end down to about 1/4 inch. Flip the brisket over and remove any silver skin and sinew from the meat. You will lose around 2 pounds from trimming.
• Place the fat you have trimmed into a small pan and place on the smoker or grill to render. You will use it later to brush the brisket before wrapping.
• To make the pastrami spice, add the coriander seeds, black pepper, salt, mustard seeds, chili flakes and sumac to a small bowl and mix to combine. In a spray bottle, combine the apple cider and Worcestershire sauce.
• Coat the entire brisket with the mustard, then liberally season on all sides with the pastrami spice. Spray it with the apple cider mixture.
• Place the brisket on the indirect side of the grill with the fat side facing down. If using the smoker, place the brisket with the fattiest part of the brisket pointed towards the fire. Place a thermometer in the fattest part of the brisket, close the lid and cook, misting the brisket every 30 minutes, until it reaches an internal temperature of 165 degrees F, about 6 hours.
• Brush the brisket with the rendered fat and wrap it in peach butcher paper. Place back onto the indirect heat on the grill or smoker and continue to cook until an internal temperature of 205 degrees is reached, about 3 more hours.
• Remove from the grill and let rest for at least 1 hour before separating the flat (lean brisket) from the point (fatty brisket). Slice against the grain and serve.

EMERIL'S FAVORITE PASTRAMI SANDWICH

Steps:

• Preheat a grill. Season onions with salt and pepper and brush with oil. In a small saucepan combine beer and mustard and bring to a boil. Add pastrami and simmer for 3 minutes. Grill onions on both sides and toast bread on a cooler part of the grill. When all ingredients are heated, prepare sandwich.

PASTRAMI-REUBEN CASSEROLE

Steps:

• Set oven to 400°F.
• Grease a 13 x 9-inch baking dish.
• Lightly butter both sides of the bread slices.
• Slice in to about 1-1/2-inch cubes then place on a baking sheet.
• Bake until semi-crisp, but NOT hard and brown.
• Spread the bread cubes in the prepared baking dish.
• Sprinkle the sauerkraut over the bread cubes.
• Layer the beef strips evenly over the sauerkraut.
• Pour the salad dressing completely over the top (you may use more than 2 cups if needed).
• Cover with foil and bake 400°F (bottom oven rack) for 20-25 minutes.
• Remove from oven and sprinkle with shredded cheese and continue to bake UNCOVERED for another 6-8 minutes or until the cheese is melted and bubbly.

NO-SMOKER PASTRAMI

Steps:

• Place brisket in a gallon-size zipper freezer bag and set aside in a bowl or a large plastic container. Combine 3 tablespoons smoked salt, kosher salt, the sugars, Prague powder, bay leaves, garlic, cloves, crushed pepper, allspice and 1 tablespoon crushed coriander seeds in a large bowl. Add 2 cups boiling water. Let stand 15 minutes, stirring from time to time. Add 4 cups ice water to mixture, stir and pour into the bag with the meat. Add as much additional cold water as needed to fill the bag. Seal the bag, removing as much air as possible, and place in the refrigerator still in its bowl or container. Keep refrigerated for 5 days.
• Remove meat from brine, rinse and pat dry with paper towels. Set meat on a rimmed baking sheet that has been lined with parchment paper. Toast remaining coriander seeds and the mustard seeds in a dry skillet. Mix with the remaining smoked salt and crush all together. Add the coarse pepper. Press this spice mixture into the surface of the meat all over.
• Heat oven to 200 degrees. Place a rack in a rimmed baking sheet and cover rack with a piece of heavy-duty foil large enough to enclose meat. Punch some holes in the bottom of the foil for draining. Place meat on foil, wrap tightly and place pan in oven for 12 hours. Remove from the oven and let cool before refrigerating. At this point, pastrami will keep 10 to 12 days in the refrigerator.
• To serve, place all or a portion of the meat, wrapped in foil, in a steamer basket over simmering water in a large pot. Steam until warm, 30 minutes. Slice thin and serve.

PASTRAMI HASH WITH CONFIT POTATOES, PARSLEY AND SHALLOTS

Steps:

• Put the potatoes in a pot large enough to hold them in a single layer. Pour in canola oil to cover. Turn the heat to medium, bring to a simmer, turn heat to low and simmer until potatoes are just cooked through, 20 to 30 minutes. Lift out with a slotted spoon and set aside to cool, at least 30 minutes or overnight. (Oil can be reused.)
• Peel potatoes and cut into large dice. In a large nonstick skillet, heat olive oil over medium heat until shimmering. Add potatoes and distribute evenly in pan, pressing down lightly. Cook, undisturbed, 4 to 5 minutes, until browned. With a large spatula, gently turn potatoes over (don't worry if they break up) and redistribute in pan. Cook 4 minutes, until well crisped. (Do this in two batches if pan is not large enough.)
• Stir in butter, shallots, garlic, parsley and pastrami or other meat, and cook over medium-low heat, turning occasionally, just until pastrami is heated through and shallots are just soft, about 3 minutes.
• Serve with eggs on top and hot sauce on the side.

BIG DADDY'S HOMEMADE PASTRAMI

Steps:

• In a coffee grinder, add the peppercorns and coriander and grind until coarsely chopped. Set aside.
• In a large stock pot add all the brine ingredients and bring to a boil over high heat. Remove from the heat and let cool. Add the brisket to the brine and refrigerate overnight. Remove the brisket from the brine and pat dry. Cover liberally with the spice mixture.
• Preheat the oven to 300 degrees F.
• On a sheet pan with a rack, arrange the brisket on the rack and roast until fork tender, about 4 hours. Remove to a cutting board and slice. Transfer to a serving platter and serve.

PASTRAMI ROLL-UPS

Steps:

• In a small bowl, mix cream cheese and blue cheese until blended. If necessary, pat pastrami and pickles dry with paper towels., Spread about 1 tablespoon cheese mixture over each pastrami slice; top with a pickle spear. Roll up tightly. Cut each roll into 4 slices. Refrigerate leftovers.

FRIED PASTRAMI SANDWICHES

Steps:

• Heat oil over medium high heat till just starting to smoke. Fry the pastrami flipping occasionally until brown. 3 minutes.
• Deglaze pan with the water cooking over high heat until reduced. 3 minutes
• Pour the sauce into a small dipping container.
• Make a sandwich with the pastrami and bread and serve immediately.
• Vary the amount of meat per your taste.

PASTRAMI SALMON

Steps:

• Place salmon on a platter. In a bowl, combine salt, sugar and one tablespoon of the cracked pepper. Mix well, and coat both sides of the salmon with mixture.
• In a food processor combine coriander, parsley and shallots. Puree until smooth but not watery. Coat both sides of salmon with mixture.
• Cover, and refrigerate salmon for 2 to 3 days.
• Scrape marinade from fish, and discard. Dry fish with paper towels.
• In a saucepan, combine molasses, cayenne and bay leaves. Bring to a boil, and simmer for one minute. Allow molasses mixture to cool slightly. Using a brush, paint fish on both sides with the mixture.
• Sprinkle paprika, coriander, 2 tablespoons of the ground black pepper and the cracked pepper on both sides of fish. Refrigerate salmon overnight.
• Cut salmon widthwise on a bias into thin slices. Serve with mustard oil and rye toast

PASTRAMI SALMON

Steps:

• Heat oven to 400°. Bring a large pot of water to a boil. Reduce to simmer and parboil potatoes until they begin to soften, 4 to 5 minutes. Transfer to a foil-lined pan, toss with 1 tbsp oil and salt and pepper to taste; arrange in a single layer and bake until fork-tender and golden brown, turning once, 30 minutes.
• Place peppercorns and coriander on a paper towel lined cutting board. Using the bottom of a heavy pot, press down until they crack; set aside. In a large, ovensafe pan over medium-high heat, heat remaining 1 tsp oil. Cook salmon, turning once, until browned, 2 minutes per side; remove from heat.
• In a bowl, combine molasses, salt, paprika and cayenne; brush onto both sides of salmon and sprinkle with crushed spices. Bake salmon until cooked through, 3 to 5 minutes. Serve with potatoes tossed with parsley.

GRILLED PASTRAMI-STYLE SALMON

Steps:

• Prepare grill.
• Combine first 7 ingredients. Place salmon fillet, skin side down, on a cutting board or work surface; brush evenly with olive oil. Sprinkle spice mixture evenly over salmon; gently rub mixture into fish. Cover lightly with plastic wrap, and chill 15 minutes.
• Place fish, skin side down, on a grill rack coated with cooking spray; grill 10 minutes or until fish flakes easily when tested with a fork.

HOT PASTRAMI WRAP

Steps:

• Using the first 7 ingredients prepare the coleslaw. Set aside.
• Make 6 portions of the pastrami and cook on medium heat for about 2 minute each side.
• Place 2 slices of cheese on each pile and cook a little longer to melt cheese.
• Warm the tortillas, wrapped in a damp dishtowel for about 30 seconds in the microwave.
• Assemble the wraps: put pastrami and cheese in the middle of tortilla, add coleslaw and roll up, sealing the sides as you go.
• Cut on an angle and enjoy.
• You may have some coleslaw mixture left over, it is very good on it's own too.
• To make this quicker, use a package of pre-shredded coleslaw and purchased dressing; just add the adobo sauce.

PASTRAMI DELI WRAPS

Steps:

• Place cream cheese and roasted pepper in a small food processor. Cover and process until blended. Spread over tortillas. Layer with remaining ingredients; roll up. Secure with toothpicks.

PASTRAMI

Steps:

• Trim the beef.
• Combine the salt, pepper, sugar, ginger, garlic, and coriander.
• Working on a clean, nonporous surface, rub the seasoning mixture into all surfaces of the beef.
• Place the beef with all the seasonings into a heavy:-duty sealable plastic bag.
• Expel the excess air, and carefully tie and seal the bag.
• Put the bag in the cooler.
• Rotate and lightly massage the sealed bag at least once a day for 12 days.
• SMOKING Preheat the smoker to 650F (180C). Adjust the dampers to wide open.
• Remove the beef from the plastic bag.
• Using a trussing needle and strong cord, provide a secure loop to hang the meat on a smoke stick.
• Place into the smoker Allow to air dry with no smoke for a full 24 hours.
• Remove the meat from the smoker and cover loosely.
• Set the temperature at 1'3()0F (540C) with the dampers wide open.
• Return the meat to the smoker and hold at this setting for 2 hours.
• Adjust the dampers to one-half open.
• Monitor the temperature and raise the tempera ture gradually over the next several hours.
• Remove the pastrami when its internal temperature reaches 1200F (490C). Do not shower with cold water.
• Apply a finishing rub of cracked pepper.
• Cool quickly and wrap tightly.
• Refrigerate for 2 days before using.
• To cook, unwrap the chilled pastrami and place in a large quantity of white beef stock.
• Bring quickly to a full boil, reduce the heat, and simmer for 2 or more hours until tender.
• Store the pastrami tightly wrapped and well-chilled at all times.

SOUS VIDE AND SMOKED EAST COAST PASTRAMI

Steps:

• Trim off the fat cap of the brisket and poke some holes in the meat with a paring knife.
• Bring water to a boil in a large pot on the stovetop. Remove from heat; as it starts to cool down, add white sugar, kosher salt, garlic, and pink curing salt.
• Find a food-grade, nonreactive container with a lid; pour in brine and ice, then add the brisket. Keep brisket in brine for 5 to 7 days in the refrigerator. Flip the brisket every 24 hours.
• After brining, pull the brisket out of the container and rinse under cold water.
• Heat a pan over low heat. Toast coriander seeds, peppercorns, and mustard seeds in the hot pan, about 2 minutes. Remove and transfer to a food processor; add red pepper flakes, cloves, ginger, and bay leaves. Grind well.
• Use 1/2 of the spice mixture to coat the brisket; seal in a food saver bag. Reserve remaining spice mixture. Place brisket in a sous vide at 137 degrees F (58 degrees C) for 18 hours.
• Remove from sous vide, cut open the bag, and set out to dry and rest on a wire rack from a smoker for 30 minutes. Use remaining pickling spices to re-coat the brisket.
• Place a wire rack into the smoker. Add wood chips according to manufacturer's directions and heat to 225 degrees F (107 degrees C).
• Smoke brisket until browned, tender, and no longer pink in the center, about 5 hours. Pull brisket from the smoker and let rest for 15 minutes before slicing.

SUPER EASY TURKEY PASTRAMI APPETIZER

Steps:

• Mix the cream cheese, horseradish, garlic, salt and pepper together until well blended.
• Lay the pastrami slices on a flat surface and spread a small amount of the cheese mixture on each pastrami slice. Cut the pastrami slices into approximately 1" by 3" strips or similar depending on the size you purchase from your delicatessen so that when rolled they will be bite size pieces.
• Cut a small piece of green leaf curly lettuce to fit one side of the small end of each pastrami piece; place it on the cream cheese mixture so that when rolled a small portion of the curly leaf lettuce is extended over the pastrami.
• Roll up the pastrami strip from the opposite end of the lettuce and secure with a toothpick. You should have a roll of pastrami with the leaf lettuce extended. Place on a serving plate and sprinkle with freshly cracked pepper and serve.