Organic Beef Pastrami

Rating: 3.6621 / 5.00 (145 Votes)

Total time: 1 hour

For the spice:

For the pastrami:

For the mustard butter:



For the organic beef pastrami, first weigh and mix all the ingredients for the seasoning.

Prepare the meat. To do this, pat the meat dry and rub all over with the seasoning. Wrap it in baking paper and then in cling film and let it marinate for at least 24 hours, better 48 hours.

For grilling, prepare the smoker or the kettle grill. With the smoker you can use the MINION principle for the arrangement of the briquettes, with the kettle grill prepare the grill with about 8 briquettes per side, reheating is necessary there! Fill the water bowl of the smoker, or in the case of the kettle grill, place a water bowl between the fire baskets, also in the case of the gas grill, place a water bowl in the grill.

For the mustard butter, beat the butter until fluffy white, mix in the mustard, season with salt and pepper.

For the pastrami, position a core thermometer in the center of the meat, place the meat on the clean grate, close the lid, and close the vent slider one-third to one-half at the most. Add ⅓ of the smoking chips directly to the embers and repeat every 30 minutes. Smoke until a core temperature of 60 °C is reached (3-4 hours at 100 °C), then let rest for about 10 minutes before slicing finely.

Slice the country bread and spread with the mustard butter. Spread some arugula on it and top with the pastrami from the organic beef.

Preparation Tip:

The pastrami of organic beef is grilled at indirect heat, which is possible both on the smoker, and on the kettle grill. Only on the gas grill it is more difficult to temper so low (this is possible only with very large grills).

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