madbaker | Portrait by Reubens

This week's Resolution Recipe: Pastrami.

1 3 lb. beef brisket
2 oz salt
1/2 oz cracked black pepper
1 oz brown sugar
1/2 oz fresh ginger, peeled and minced
1/2 oz fresh garlic, crushed (I used more, of course)
1/2 oz ground coriander
(I added 1/4 tsp pink salt for curing safety)
cracked black pepper
white stock (I used homemade chicken)

Combine the salt, pepper, sugar, ginger, garlic, and coriander. Rub it into all surfaces of the beef. Place the beef into a 2 gallon Ziploc bag, expel the excess air, and refrigerate for 12-14 days. Overhaul the beef (rotate and massage the sealed bag) once a day.

Remove and hang the beef inside a smoker to air-dry for 24 hours. Cold smoke for 4-6 hours, until the beef's internal temperature is 120 F. Apply a finishing rub of cracked pepper and cool and wrap tightly. Refrigerate for 2 days.
Unwrap the beef and place in a large quantity of stock. Bring quickly to a full boil and simmer for 2 hours, until tender. Slice thickly and serve hot.

What worked: It was flavorful, gloriously red thanks to the curing salt, and made fabulous sandwiches with Emmenthaler on homemade bread.

What didn't: I forgot to apply the pepper (and mustard seed), so it wasn't as spicy on the edges as I would have liked. I had a couple slices to show off, but the camera is in a (sigh) safe place and we can't find it. I still used the pun in the post title, dammit.

Will I make it again? I don't eat much of this sort of thing, but I'd happily do it again some time.