Pastrami from Prime: The Beef Cookbook (page 150) by Richard H. Turner

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Beef cures at least 2 days.

  • Foodycat on May 27, 2018

    It takes a bit of effort, because you first prepare the brisket as salt beef for 5 days and then add the spices and cure for a further 2 days, and then smoke it for 6 hours. But well worth it - lovely flavour, really well-balanced spice and excellent texture. Edited to add - I also tried it with beef short ribs, adjusting the length of time it was in the cure for the smaller cut and it was fabulous.

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