Pastrami

Pastrami is a dish that has its origins in Eastern Europe and has become very popular in the United States, especially in New York. The preparation of pastrami is quite lengthy and involved as it includes marinating, smoking, and cooking the beef. However, I will try to give you a version of this recipe with an Italian twist, suggesting the use of spices you might easily find in Italy and perhaps using a cut of meat typical of Italian butchery.

Ingredients

• 1 kg of beef brisket (alternatively, point cut brisket)
• 80 g of coarse salt
• 20 g of brown sugar
• 4 g of saltpeter (potassium nitrate, optional)
• 2 tablespoons of black peppercorns
• 1 tablespoon of coriander seeds
• 1 tablespoon of mustard seeds
• 1 teaspoon of fennel seeds
• 1 teaspoon of chili flakes
• 4 cloves of garlic, chopped
• Smoking wood (for example, cherry, hickory, or apple)

Preparation

1. Clean the beef brisket by trimming away any excess fat. In a bowl, mix the coarse salt, brown sugar, and saltpeter (if using) to prepare the dry brine.
2. Rub the brisket with the brine on all sides, massaging it to make sure the mixture adheres. Put it into a resealable food bag, removing as much air as possible, and let it rest in the refrigerator for 5 to 7 days, turning it every day to ensure an even marinade.
3. After the marinating period, rinse the meat to remove any excess salt and soak it in cold water for about 1 hour to desalinate it slightly. Then pat it dry with kitchen paper.
4. Meanwhile, toast the black peppercorns, coriander, mustard, and fennel seeds in a pan until they begin to release their aromas. Crush the spices in a mortar (or use a grinder) until you obtain a coarse grind.
5. Coat the brisket evenly with the crushed spice mixture and the chopped garlic, then wrap it in clear film and let it rest in the refrigerator for a few hours so the spices can adhere well.
6. For smoking, prepare your smoker following the manufacturer’s instructions and use the chosen wood. Smoke the brisket at a low temperature, around 110 °C, until the meat reaches an internal temperature of about 70 °C. This can take from 3 to 6 hours depending on the size of the meat piece and the type of smoker.
7. Let the pastrami cool down and then slice it thinly against the grain. You can serve it in different ways, but it is classic on rye bread with mustard, perhaps accompanied by sauerkraut or in a typical sandwich.

Recommended wine:

Choose a robust red wine that can stand up to the strong flavor of the smoked pastrami, such as a Barolo or Amarone if you want to stick with Italian wines.

Curiosity

Pastrami has Jewish origins and is linked to the tradition of Romanian butchers who preserved meat in salt. When Jewish immigrants from Romania arrived in the United States, they brought with them this technique, which soon became popular especially in New York. Over the years, pastrami has become a classic of the American deli, celebrated in sandwiches and in many other preparations.