Richard Blais Pastrami Spiced Brisket Recipe 445

RICHARD BLAIS'S BRISKET WITH CORIANDER, BLACK PEPPER, AND BROWN SUGAR

Steps:

• Rinse brisket under cold water and pat dry with paper towels. Season with coriander, salt, black pepper, paprika, and cayenne pepper.
• Heat oil in a roasting pan over medium-high heat until just smoking. Sear brisket, turning occasionally, until browned on all sides. Remove it to a platter to cool, covered, about 20 minutes.
• Meanwhile, arrange 2 long overlapping sheets of aluminum foil that are large enough to envelop brisket on a work surface.
• Preheat the oven to 300°F (150°C). In a small bowl, mix brown sugar and mustard to make a paste. Rub brisket with paste and place atop foil sheets, making sure to get every last bit of paste. Tightly wrap brisket in foil so that no mustard paste can escape.
• Place brisket on roasting rack set in roasting pan and cook for 10 hours. A paring knife should pierce meat with ease. Let cool slightly.
• Unwrap brisket, slice, and serve with mashed potatoes. Leftover brisket can be wrapped tightly in plastic wrap and stored in the refrigerator for up to 1 week.

RICHARD BLAIS PASTRAMI SPICED BRISKET RECIPE - (4.4/5)

Steps:

• Rub coriander, cayenne, salt and pepper over brisket. Sear meat. Combine mustard and brown sugar to make a paste. Spread over seared brisket. Wrap tightly in foil. Put in 275 to 300 degree oven for 10-12 hours.

PRIMETIME PASTRAMI

Steps:

• For the brine: In a large stockpot, add half of the water, the brown sugar, kosher salt, curing salt, coriander seeds, mustard seeds, fennel seeds, juniper berries, chile flakes, bay leaves, cloves, cinnamon and star anise and bring to a boil. Then simmer for 30 minutes. Add the remaining water with some ice to chill the brine.
• For the rub: Grind the peppercorns, coriander and juniper until crushed but still a little chunky. Add to a mixing bowl. Add the salt, brown sugar, chile flakes and granulated garlic and stir to combine.
• For the pastrami: First, clean all the fat off the brisket including the "V" between the two muscles, then follow the fat between the two muscles and separate them making a flat and a cap.
• Transfer the brine to a large hotel pan or roasting pan. Add the brisket and refrigerate at least 5 days and no more than 10 days. Make sure the brisket is stirred once a day to get an evenly brined brisket.
• After a minimum of 5 days, prepare a smoker for 225 degrees F.
• Remove the pastrami, rinse it and blot dry with paper towels. Thoroughly rub the brined brisket with the pastrami rub. Place in smoker and cook for 8 hours until the internal temperature reaches 210 degrees F on an instant-read thermometer.