Big Daddy's homemade pastrami

  • For the brine
  • 3 4/5L cold water
  • 200g salt
  • 1 tbsp liquid smoke
  • 5 cloves garlic, smashed
  • 100g packed dark brown sugar
  • 3 tbsps pickling spice
  • 2 bay leaves
  • 1 (2 1/4kg) beef brisket, trimmed
  • 20g black peppercorns
  • 10g coriander seeds
Brine:
In a large stock pot, add all of the brine ingredients and bring to the boil over high heat. Remove from the heat and chill over an ice bath. Add the brisket and brine to a large plastic resealable bag and refrigerate overnight.

Brisket:
1) Remove the brisket from the brine and pat dry.

2) In a coffee grinder, combine the peppercorns and coriander and grind until coarsely chopped. Cover brisket liberally with the spice mixture.

3) Preheat the oven to 150C/Gas 2. Arrange the brisket on a baking tray with a rack and roast until fork tender, about 4 hours. Remove to a cutting board and slice.

Transfer to a serving platter and serve.

Cook's Note: To make a Big Daddy pastrami sandwich, layer pastrami, sauteed onions and Big Daddy's thousand island dressing on rye bread.

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