I've made small corned beef before, but I didn't include any cure with my recipe. I wanted to try one with the cure, so I visited my local vendor and picked up some brine mix. I posted some pics below.
The recipe is below. I think this would be a good spice/brine recipe for anyone wanting to make pastrami. That's what I plan to do.
I roasted this one in the oven for 5.5 hours at 375. Fell apart and we all thought it tasted great!
This recipe is for 2 GALLONS.
2 T coriander seeds
2 T whole peppercorns
2 T mustard seeds
2 T paprika
2 T whole allspice
2 T whole cloves
2 tsp red pepper flakes
6 cloves garlic, whole
4 cinnamon sticks
4 bay leaves, crumbled (could have left these whole)
Add the spices to the brine. Inject where it's more than 2" thick. Weigh it down with a heavy plate to keep submerged in the brine. Keep in the refrigerator for 10 days. Move it around every couple of days. Rinse thoroughly and let sit in cold water for at least 1 hour prior to roasting or smoking.
Spices
Soaking in the brine before adding the spices
Soaking in the brine after 10 days. You can see I transferred it to a bigger container before putting it in the fridge.
After 5.5 hours at 375. I forgot to take pics before taking the point off. Grilled some parboiled taters with butter and dill on the grill.
Sliced up great!
The recipe is below. I think this would be a good spice/brine recipe for anyone wanting to make pastrami. That's what I plan to do.
I roasted this one in the oven for 5.5 hours at 375. Fell apart and we all thought it tasted great!
This recipe is for 2 GALLONS.
2 T coriander seeds
2 T whole peppercorns
2 T mustard seeds
2 T paprika
2 T whole allspice
2 T whole cloves
2 tsp red pepper flakes
6 cloves garlic, whole
4 cinnamon sticks
4 bay leaves, crumbled (could have left these whole)
Add the spices to the brine. Inject where it's more than 2" thick. Weigh it down with a heavy plate to keep submerged in the brine. Keep in the refrigerator for 10 days. Move it around every couple of days. Rinse thoroughly and let sit in cold water for at least 1 hour prior to roasting or smoking.
Spices
Soaking in the brine before adding the spices
Soaking in the brine after 10 days. You can see I transferred it to a bigger container before putting it in the fridge.
After 5.5 hours at 375. I forgot to take pics before taking the point off. Grilled some parboiled taters with butter and dill on the grill.
Sliced up great!
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