Pastrami is a Romanian specialty adapted from Turkish basturma—spiced, pressed, and dried meat—brought to the United States by immigrants in the late 19th century.
Check out our Reuben sandwich recipe for pastrami recipe inspiration.
- Yield: About 2 cups
- Difficulty: Easy
- 1/2 cup kosher salt
- 1/2 cup molasses (not blackstrap)
- 1/2 cup chopped garlic
- 1/4 cup finely chopped fresh ginger
- 1/4 cup sugar
- 2 tablespoons crushed coriander
- 2 tablespoons crushed fennel seeds
- 1 tablespoon each coarsely ground black and white pepper
- 2 teaspoons allspice
- 1/2 teaspoon ground cloves
- Combine 1/2 cup kosher salt, 1/2 cup molasses (not blackstrap), 1/2 cup chopped garlic, 1/4 cup finely chopped fresh ginger, 1/4 cup sugar, 2 tablespoons crushed coriander, 2 tablespoons crushed fennel seeds, 1 tablespoon each coarsely ground black and white pepper, 2 teaspoons allspice, and 1/2 teaspoon ground cloves. Blend in a food processor until a wet, chunky paste is obtained. Use to cure and smoke beef brisket for pastrami. Store the pastrami seasoning refrigerated in an airtight container up to two weeks.