Steaming Beef Pastrami: A Beginner's Guide To Perfection

How to Cook or Steam Beef Pastrami

Pastrami is a delicious, spiced, tender brisket that is either smoked or roasted. It is usually made from beef brisket but can also be made from other meats such as goose, goat, mutton, or salmon. The process of making pastrami involves brining, coating with a spice mix, and then smoking or roasting. Finally, it can be steamed to make it extra tender.

Brining

The first step in making pastrami is to brine the meat. This involves curing the meat in a salty solution for several days. The brine typically contains salt, curing salt, sugar, and various spices. The curing salt contains sodium nitrite, which gives the meat its characteristic sharp flavor and pink color.

Coating with a Spice Mix

After brining, the meat is coated with a spice mix or rub. This typically includes black pepper and coriander, but can also include other spices such as mustard, brown sugar, garlic, onion, and chili powder.

Smoking or Roasting

The next step is to smoke or roast the meat. This can be done in a smoker, kettle grill, or oven. Smoking is done at a low temperature of around 225-250°F until the meat reaches an internal temperature of 150-200°F. Roasting is done in the oven at around 300°F until the meat reaches an internal temperature of 200°F.

Steaming

Finally, the pastrami can be steamed to make it extra tender. This is done by placing the meat in a steamer or roasting pan with a small amount of water and steaming at a low temperature of around 250-275°F until the meat reaches an internal temperature of 203-204°F.

Serving

Pastrami is often served as a sandwich on rye bread with mustard and melted Swiss cheese. It can also be used to make a Reuben sandwich or served with potatoes, carrots, and cabbage.

Choosing the right cut of beef

The most popular cuts of beef for pastrami include brisket, navel, and chuck roast. However, you can use almost any cut of meat to make pastrami, including beef chuck, round, rump, or even non-beef options like pork shoulder, duck breast, or chicken.

Brisket is the most common choice for pastrami and is known for its tough, stringy texture that becomes tender and succulent through the curing and smoking process. It is divided into two main sections: the flat and the point. The flat cut is leaner and preferred for sandwiches, while the point cut is fattier, richer, and more tender.

If you opt for brisket, start with a whole packer brisket, which includes both the flat and the point. A whole packer brisket typically weighs around 10-11 pounds but will weigh about 6 pounds after trimming. You can also buy pre-trimmed brisket flats or points, but the point can be harder to find.

Navel is a smaller and juicier cut of beef that comes from the area below the ribs, behind the brisket. It tends to be fattier than brisket and has a lot of unchewable sinew. You may need to order this cut from a butcher as it is not commonly found in grocery stores.

For a leaner option, you can choose the deckle, which is a wide and firm shoulder cut.

When selecting your cut of beef, consider the size of your smoker or cooking vessel. For example, if using a slow cooker, ensure that the meat fits comfortably inside with some room for airflow.

Remember, the key to making delicious pastrami is taking the time to cure and smoke the meat properly, regardless of the specific cut you choose.

Preparing the brine

Making your own pastrami is not too difficult, but it is time-consuming. The first step is to cure the meat through a brining process, which involves infusing the meat with salt and spices. This curing process takes 5-10 days, depending on how strong you want the flavour to be.

• In a large pot, combine one gallon of water with 3/4 cup of kosher salt, 1/2 cup of sugar, 2 teaspoons of pink curing salt, 5 cloves of garlic (smashed), and 2 tablespoons of pickling spice. You can add other spices to the brine as well, such as mustard seeds, coriander seeds, or allspice berries.
• Bring the mixture to a simmer, stirring until the salt and sugar have dissolved. Then, remove it from the heat and let it cool to room temperature before refrigerating until chilled.
• Place your brisket in the brine, weighting it down with a plate to keep it submerged. Keep it in the refrigerator for 2-3 days if the brisket is thin, and an extra day if it's thick.
• After curing, remove the brisket from the brine and rinse it thoroughly. You can then either smoke it right away or refrigerate it uncovered for another day to let the cure equalize.

Applying the rub

• After curing the beef in a brine solution for several days, remove the beef from the brine and rinse it thoroughly under cold running water. This step helps to remove any excess salt from the surface of the meat.
• Pat the meat dry with paper towels or a clean cloth. It is important to ensure that the meat is completely dry before applying the rub.
• Prepare the rub by combining the spices in a small bowl and mixing them well. The basic spices used in a pastrami rub are coarsely ground black pepper and coriander, but you can also add other spices such as mustard powder, brown sugar, garlic powder, onion powder, and chilli powder to enhance the flavour.
• Liberally coat the beef with the spice rub. Use your hands to rub the spices evenly over all sides of the meat, making sure to get into all the nooks and crannies. Don't be shy with the rub – a generous coating will ensure a flavourful and crusty pastrami.
• Once the beef is coated with the rub, place it on a platter or baking sheet and refrigerate it, uncovered, for 8 hours or overnight. This step is known as air curing, and it allows the spices to penetrate the meat and develop their flavours fully.

You now have a beef pastrami that is ready to be smoked or cooked!

Smoking the pastrami

Firstly, you will need to prepare your smoker, preheating it to 225°F (107°C).

Next, prepare your spice rub. In a spice grinder, coarsely grind some whole peppercorns and coriander seeds. You can also add other spices to the rub, such as juniper berries or dried mushrooms. Apply the rub liberally to the fat side of the brisket.

Now, place the pastrami directly on the grill grates of your smoker, with the spiced side facing up. Insert a probe into the thickest part of the brisket, and close the lid. Smoke the pastrami until the internal temperature reaches 160°F, which should take around 3-4 hours.

Once the pastrami has reached the desired temperature, remove it from the grill and wrap it tightly in foil. Return the foil-wrapped pastrami to the grill and reinsert the probe. Continue cooking until the internal temperature reaches 203-204°F. This final stage should take another 3-4 hours.

Finally, remove the pastrami from the grill and let it rest in the foil for at least 30 minutes before unwrapping and slicing. If you prefer your pastrami cold, let it cool completely before slicing and serving.

Steaming the pastrami

Steaming is the final step in making pastrami. Before steaming, the meat is cured in a brine, coated in a spice rub, and smoked.

Preparing the steamer

The pot should be filled with enough water to leave just an inch of space between the water and the steamer rack. The water level should be checked periodically and more water added as needed to ensure the meat is always steaming.

Steaming

The pastrami is steamed for two hours over medium-low heat. It should be removed from the pot just before it hits 204°F as the meat will continue to cook as it rests.

Slicing

The pastrami should be sliced thinly, against the grain, into approximately 1/8" pieces.

Frequently asked questions