Easy home-cured pastrami recipe | delicious. magazine

Ingredients

• 1.8kg beef brisket (ask your butcher to remove the ‘cap’ muscle)
• 3 tbsp coriander seeds
• 1 tsp black peppercorns
• 1 tsp white peppercorns
• 1 tsp juniper berries
• 75g Maldon sea salt
• 4 tbsp light muscovado sugar
• 4 garlic cloves, finely chopped
• 3 tbsp pink peppercorns, crushed
• Crusty bread, English mustard and gherkins, to serve
• For smoking
• 200g rice
• 1 tbsp juniper berries, lightly crushed
• 3 fresh thyme sprigs