Pastrami (Pastrama)

Ingredients

• •4 lb beef brisket
• •2 tbsp kosher salt
• •2 tbsp coarsely ground black pepper
• •2 tbsp ground coriander
• •1 tbsp mustard seeds, lightly crushed
• •2 tsp smoked paprika
• •1 tbsp brown sugar
• •1 tsp garlic powder
• •1 tsp onion powder
• •4 cups water, for steaming
• •rye bread, for serving (optional)
• •prepared mustard, for serving (optional)

Instructions

1. 1

   Trim the brisket lightly, leaving a thin fat cap for moisture and flavor.

2. 2

   Mix the salt, black pepper, coriander, mustard seeds, smoked paprika, brown sugar, garlic powder, and onion powder in a bowl.

3. 3

   Rub the spice mixture all over the brisket, pressing firmly so the coating adheres. Refrigerate, covered, for 12 to 24 hours.

4. 4

   Preheat a smoker to about 225°F (107°C). Smoke the brisket for 4 to 5 hours, or until it develops a deep mahogany crust.

5. 5

   Transfer the smoked brisket to a rack set over a pan with water, cover tightly with foil, and steam in a 300°F (150°C) oven for 2 to 3 hours until fork-tender.

6. 6

   Rest the meat for 20 minutes, then slice very thinly against the grain.

7. 7

   Serve warm, traditionally on rye bread with mustard.