New York Pastrami Recipes

This New York pastrami is spicier than other. This Pastrami is awesome on its own, the flavor and texture were delightful– tender and flavorful.
Ingredients:

3 - 5 lbs (1.5 - 2.5 kg) of beef brisket/rib meat
Brine:
4 liters of water
6.6 oz (185 grams) of kosher salt (please measure by weight because different brands differ in weight)
7 cloves of garlic, smashed
1/4 cup (40 grams) of hickory smoked sea salt
1/4 cup (85 grams) of honey
3/4 cup (172 grams) of sugar
1/4 cup (44 grams) of dark brown sugar
2 1/2 tablespoons (1.5 oz/42 grams) of pink salt/DQ curing salt/DC curing salt
1 tablespoon (8 grams) of pickling spice

Spice crust:
3/4 cup (90 grams) of black peppercorns
1/3 cup (27 grams) of mustard seeds
1/3 cup (27 grams) of coriander seeds
1/8 cup (20 grams) of hickory smoked sea salt, plus more to sprinkle at serving
1 tablespoon (8 grams) of pickling spice (store-bought or recipe below)

For putting it all together
1 loaf of New York deli rye bread
Yellow mustard to serve

Brine:
1. Grind coarsely the spices in a mortar and pestle or spice-grinder (If you are using store-bought pickling spice and the seeds and berries came whole)
2. In a large pot combine everything under the “Brine” and bring to a simmer.  Stir until the salt and sugar have completely dissolved, then let cool completely
3. After the water has completely cooled to room-temperature, put brisket in brine, fat side down (if cooking more than one brisket, go meat against meat and fat against fat)
4. Pour the brine over the brisket and ensure it is fully submerged. Cover the pot and let brine in the fridge for 3 day. Once brined, remove from liquid, pat dry.

To cook the meat (the night before):
Make the spice crust: 
1. Heat the skillet over medium high heat, toast the coriander seeds and mustard seed until they start to pop rapidly and smell fragrant. 
2. Coarsely grind the black peppercorns, coriander seeds, mustard seed, the pickling spice in a mortar and pestle or spice-grinder, then set aside, add the hickory smoked sea salt and mix evenly. You may have leftover of this mixture depending on the size of your meat.
3. Rinse the brisket beef /rib meat under water and pat dry.  Put it on top of 2 layers of heavy-duty foil, and rub the meat with the spice crust-mixture. Press the mixture into the meat to help it stick if must. 
4. Wrap the brisket tightly inside the foil and make a couple of slits on the bottom to drain excess liquid.  Set over a baking rack, slits-side down, on top of a baking sheet.  Leave over the counter for 2 hours for the meat to completely come back to room-temperature.
5. Preheat the oven on 220ºF (105ºC)
6. Place and smoke the meat in the oven for 12-hours.
7. After 12 hours, just turn the oven off and let the meat to cool completely inside the oven. 

To serve pastrami:
1. 1 hour before serving:  Unwrap the meat from the foil, place it over a steamer-basket
2. Fill the steamer pot with 2 or 3 cups of water; bring to a boil on high-heat. Put the steamer-basket with the meat on top into the pot, make sure the meat doesn’t touch the water, put the lid on. 
3. Reduce the heat to medium ~ medium-low, and steam the smoked meat for at least 45 min-1 hour. 
4. Carefully transfer the meat onto a cutting board and let rest for 10 min before slicing.
5. Smear mustard on two of the slices of the bread. Pile the pastrami between the two sandwiches. Slice in half and enjoy.