Recipe: Emeril's Beef Pastrami

BEEF PASTRAMI
Recipe courtesy of Emeril Lagasse, 1999

2 tablespoons black peppercorns
1 tablespoon plus 2 teaspoons dried thyme
6 bay leaves, crumbled
2 teaspoons whole cloves
1/4 cup minced garlic
2 teaspoons whole juniper berries, plus 1/3 cup
crushed juniper berries
6 cups water
3/4 cup packed light brown sugar
3/4 cup kosher salt
1 beef brisket (about 4 to 5 pounds)
2/3 cup coarsely ground black pepper

In a small mixing bowl, combine the peppercorns,
thyme, bay leaves, cloves, garlic and whole juniper
berries. In a saucepan, over medium heat, combine the
water, brown sugar and salt. Bring to a boil and
stir to dissolve the sugar and salt. Remove from the heat and add
dry spice mixture and steep for 1 hour. Place the
brisket in a glass or plastic container. Pour the
seasoned brine to cover the brisket completely. Cover
and refrigerate for 3 weeks, turning the brisket every
couple of days. Preheat the smoker. Combine the
crushed juniper berries and ground black pepper in a
small bowl. Using the palm and heel of your hand,
press two thirds of the berry and pepper mixture into
the brisket. Press the remaining mixture into the other
side. Place the brisket in the smoker and smoke for
about 4 hours. Remove from the smoker and cool for
30 minutes. Place the brisket in a large dutch oven,
cover with water and place over medium heat. Bring the
liquid to a boil, reduce to a simmer and cook for 2 hours
Remove from the pan and cool completely. Slice
into thin slices and serve.
Yield: about 4 pounds