Easy recipe: Beef Brisket Pastrami

1. Boil seeds 8 times with 600g of water to get rid of the bitterness set aside.
2. Combine all 200g of water,  white wine vinegar, 75g of sugar and 11g of salt to make the pickling liquid, bring to a boil, let cool for around 10 mins, combine pickling liquid with mustard seeds.

      Pastrami

1. Put the corned beef brisket in a large pot.
2. Cover it with a salt water brine (black pepper, coriander, juniper berries, garlic, etc.).
3.  The beef brisket should remain in the brine stored in a cold, dark place for anywhere from seven days to three weeks.
4. Serve on rye bread slices.

Recipe by Chef Byron Hogan.