I have been waiting to try a few recipes where you need to cure the meat before cooking it. Such as Ham or Pastrami or even Saucisson.
I am trying today Pastrami….
[Update] The pastrami is very nice but a bit too salty. I used the same brine for a Ham as well and it was also a bit too salty. I have updated the quantities below to adjust for next time I make it.
The ingredients and the recipe below is for 1.5kg of Beef, I only have half of that today so will simply halve all the ingredients.
- Ingredients for curing :
3 to 4 litres of Water (enough to cover the meat when curing)
1/2 cup salt [was 1 cup of Kosher salt]
1/4 cup pink curing salt – Also known as curing salt or prague powder
1/2 cup firmly packed light or dark brown sugar
1/4 cup honey
2 tbsp pickling spice
1 tbsp whole coriander seeds
1 tbsp whole yellow mustard seeds
4 cloves garlic, minced
1.4kg to 1.8kg beef brisket
Make the brine with all the ingredients above and bring to a boil to dissolve all the sugars and mix well the spices. Put the meat and all the brine into an airtight container for 5 days. turn the meat daily and shake about the brine. Perfect for Sunday afternoon preparation so that next Saturday morning cooking..
Then rub the meat with the spice rub ingredients below and cook slowly for 1 hour for each 500g of meat at 150 degres. Put the meat on a rack inside a tray like dish. put some water [should put plenty because it evaporates a lot] in the dish. Do not use the brine for this as it is salty. Cover the meat with aluminium foil. Let is slow cook…
- Spice Rub Ingredients
1/4 cup ground coriander
2 tbsp freshly ground black pepper
2 tbsp smoked paprika
Once all done, let it cool-off and can be kept in the fridge for a week or frozen.
Friends enjoyed this recipe, I will make again.
