Easy recipe: Beef Brisket Pastrami : The Marbled Meat Club


Easy recipe: Beef Brisket Pastrami

Easy recipe: Beef Brisket Pastrami


300g mustard seeds

800g water

100g white wine vinegar

75g sugar

11g salt

1.5-pound beef brisket

No. Servings:

4 servings

Cooking time:

15 to 20 minutes


  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.


  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.

We want to know your opinion