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Beef pastrami

Beef Pastrami (Portion for 2 kg of Meat)

Ingredients for the Marinade:

- 1.5 liters of water

- 5 grams of cloves

- 20 grams of ginger

- 1 bay leaf

- 5 grams of cinnamon

- 100 grams of coarse salt

- 50 grams of fine salt

- 60 grams of sugar

- 50 grams of brown sugar

- 200 grams of honey

- 3 garlic cloves

- 30 grams of soy sauce

Ingredients for the Crust:

- 10 grams of black pepper

- 10 grams of coriander seeds

- 5 grams of mustard seeds

- 5 grams of fennel seeds


Marinade Preparation

1. In a large pot, bring the water to a boil.

2. Add the cloves, ginger, bay leaf, cinnamon, coarse salt, fine salt, sugar, brown sugar, honey, soy sauce, and crushed garlic cloves.

3. Stir well until the salt and sugar are completely dissolved.

4. Remove from heat and let cool completely.

Beef Marination:

1. Place the beef brisket in a large resealable plastic bag or a large container.

2. Pour the cold marinade over the beef, ensuring it is completely covered.

3. Seal the bag or container tightly and marinate in the refrigerator for at least 5-7 days, turning the meat occasionally to ensure it is evenly marinated.

Crust Preparation:

1. Toast the black pepper, coriander seeds, mustard seeds, and fennel seeds in a dry pan over medium heat until they release their aroma, about 2-3 minutes.

2. Let the toasted spices cool, then coarsely grind them in a mortar or spice grinder.

Meat Preparation:

1. Remove the meat from the marinade and pat it dry with paper towels.

2. Rub the toasted spice mix all over the surface of the meat, pressing well to adhere the spices.

Pastrami Cooking

Method 1: Foil Cooking

1. Preheat the oven to 110°C (230°F).

2. Carefully wrap the meat in aluminum foil, ensuring it is well sealed.

3. Cook in the oven until the internal temperature reaches 52°C (125°F).

Method 2: Sous Vide Cooking

1. Preheat the sous vide device to 72°C (162°F).

2. Vacuum seal the meat in a sous vide bag.

3. Submerge the bag in the water and cook until the internal temperature reaches 52°C (125°F).


1. After cooking, let the meat rest for at least 30 minutes before slicing thinly against the grain.

2. Serve the pastrami hot in sandwiches with mustard and pickles, or as desired.

Enjoy your meal!

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