Pastrami

Method

Combine sea salt, caster sugar, pink curing salt, half the spices, bay leaves, garlic, and thyme in a large pot with water; bring to the boil then cool completely. Submerge the beef brisket in the cooled brine, weighting it down to keep it fully submerged, and refrigerate for 5-7 days. Remove the meat from the brine and rinse thoroughly under cold water. Toast the remaining black peppercorns, coriander seeds, and mustard seeds in a dry pan, then crush coarsely and coat the entire surface of the beef. Place the pastrami on a trivet in a large pot with a little water, cover tightly, and steam for 3-4 hours at a low heat until fork-tender. Allow to cool slightly, slice against the grain into quarter-inch thick pieces, and serve warm with mustard and rye bread.