Wagyu Pastrami Recipe

Homemade Wagyu Pastrami from corned beef. This recipe will for sure be a crowd pleaser.
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Adam Solowitz
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THE RECIPES:
CORNED BEEF/ PASTRAMI RECIPE | PICKLING A BRISKET
Brine Recipe
Brisket: 3.5 lbs
Water 1 ¾ quarts
Salt Kosher: ½ cup
Pick Curing Salt: 1 tsp
Brown Sugar: ½ cup
Cinnamon stick: 1 ea
Mustard Seed: 1 tsp
Fennel Seed: 1 tsp
Black Peppercorn: 1 tsp
Cloves: 5 ea
All Spice: 5 ea
Bay Leaves: 2 ea
Ground Ginger: ½ tsp
Dry Rub
Black Pepper 2 tbsp
Mustard Seed ½ tbsp
Brown Sugar 1 tbsp
Smoked Paprika 1 tbsp
Garlic Powder 1 tsp
Onion Powder 1.5 tsp
Grain Mustard 1 tbsp
- In a large stock pot add all aromatic ingredients (cinnamon, mustard seed, fennel seed, peppercorn, cloves, all spice, bay leaves and ginger) and toast over med heat, until fragrant
- Add water, kosher salt, pick salt, and brown sugar and cook until sugar and salt has fully dissolved
- Add ice too cool
- Let liquid cook until it reaches 45 degrees
- Place brisket into large zip lock bag and add liquid
- Pickle for 5 days, making sure to rotate bag everyday
- Remove brisket from brine and rinse under cool water (reserve ½ cup of brine)
- Mix all dry rub ingredients in a bowl
- Coat brisket is grain mustard and rub the dry rub to coat
- Place brisket onto a roasting rack
- Add water to baking sheet to steam
- Place into oven at 350 for 2.5 - 3 hours or until internal temp reached 200
- Cool to room temp, place into refrigerator over night
- Eat Well!

[@chefadamsolowitz8322]

Pastrami for the win! let em know in the comments what other recipes you would like to see.

[@andrewnorberg2012]

What is that knife looks like Damascus

[@chefadamsolowitz8322]

It is a Miyabi. Amazing knife.

[@sunsetclips5434]

Looks really dry ngl