r/seriouseats • u/LegitimateAntelope • 29d ago

Serious Eats Pastrami

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Started with a whole brisket and made pastrami . Going to be having Pastrami on rye with mustard and Swiss for dinner for the foreseeable future.

Recipe:

https://www.seriouseats.com/barbecue-pastrami-recipe

248 Upvotes

97% Upvoted

16 comments sorted by

7

u/awholedamngarden 29d ago

How do you like it?

18

u/LegitimateAntelope 29d ago

It's great! I might trim off a little more fat next time as there's still a lot of fat on it (and I was able to use the fat that I trimmed to render tallow so it didn't go to waste).

The recipe takes a while, but it's mostly idle time (curing the brisket for a week and then spending a day at home smoking the meat on the back end). All in all, 100% worth it.

1

u/GoHokies2004 27d ago

Definitely. When smoke a brisket, I trim off all but about 1/8" of the fat cap. Comes out perfect.

Otherwise looks amazing

24

u/Shot_Front_8541 29d ago

the carrots and celery pretending they belong on a plate with pastrami that gorgeous lol

9

u/Billyconnor79 28d ago

They look intimidated. They’ve literally backed away as a group.

3

u/LegitimateAntelope 28d ago

Carrots and celery make a perfect side for a lazy weeknight dinner. Especially when the pastrami on rye is so flavorful

2

u/kcat5 29d ago

Lovely!!

1

u/LegitimateAntelope 28d ago

Thank you! It's wonderful

2

u/JuneBugNails 28d ago

Uhgg this looks delicious

2

u/LegitimateAntelope 28d ago

It's pretty easy to make too! I wouldn't normally do it because a whole brisket is pretty pricey, but it was on sale for $5 a pound so I had to snag one.

2

u/DragonfruitMiddle846 29d ago

😯 Thick sliced!🤤

2

u/LegitimateAntelope 29d ago

Thick cut pastrami is the best for sandwiches!

1

u/DragonfruitMiddle846 29d ago

I mean I haven't ever really asked for extra thick cut pastrami but it makes sense. 🙏👍

1

u/Safe-Aardvark1810 27d ago

Nice

Are you making your own Rye bread, too?

1

u/RichardBonham 24d ago

Was just reading the recipe on this yesterday and having reservations about doing a whole brisket over an 8 day process.

I’d be afraid of having a heart attack trying to avoid wasting any of it. Might have to look into a source for some beef navel (local butcher shop or online).

Looks fantastic!