There is no doubt making your own pastrami is more work that buying it from the shops, but as with everything in life, work in equals reward. And we’re talking next level stuff here!! British leaner brisket flat muscles are ideal for pastrami being less fatty and thinner than their US counterparts. Acquire a brisket flat from your butcher or we have Irish briskets stocked in The Meat Locker section of the web site. Trim the brisket, if you have a full packer cut brisket, remove the point muscle by separating the sinew. The flat is the larger, wider and longer section. Remove as much fat as you can by trimming the silver skin. The leaner the better. Once the brisket is trimmed, source a non-metalic basin or a large sealer bag to use as a vessel to hold both meat and brine. You can make a pastrami cure from a commercial cure and then add the usual pastrami spices such as coriander, all spice, cloves, ginger, juniper, garlic and bay. Or you can find our pastrami kit on the website in the Cured Section. Add our cure pack to 2.5 litres of warm water and dissolved the dry mix into the fluid. This should give enough liquid to cover meat in the cure. Alternatively use a large freezer sealing bag to immerse the meat. Massage the brine into the meat and turn daily for at least 6 days to allow the cure to work. Brisket Flat is ideally suited but you can work the pastrami magic on beef ribs or other cuts too. 

Cooked low and slow all day these tender juicy short ribs are certainly worth the wait.