Perfect Homemade Pastrami Recipe | Chef Joshua Weissman

Ingredients

• 5-6lb wagyu brisket
• ¾ cup (156g) dark brown sugar
• 8 oz (226g) Kosher salt
• 1 Tbsp (7g) coriander seeds, toasted
• 1 Tbsp (13g) yellow mustard seeds
• 2 tsp (6g) whole cloves
• 2 tsp (12g) Prague powder #1 (curing salt)
• 2 tsp (8g) red pepper flakes
• 4 dry bay leaves, crushed
• 2 sprigs fresh rosemary, lightly bruised
• 5 cloves peeled garlic, smashed
• 5 juniper berries
• 1 Tbsp (11g) whole black peppercorns
• 2 1/2 Tbsp (10g) coriander seeds
• 2 tsp (10g) mustard seeds
• 1 1/2 Tbsp (26g) light brown sugar
• 1 Tbsp (12g) onion powder
• 1 Tbsp (12g) garlic powder
• 1 Tbsp (8g) smoked paprika
• 1 cup (210g) mayonnaise
• ⅓ cup (96g) ketchup
• 2 Tbsp (32g) Crystal hot sauce
• 2 1/2 tsp (15g) Worcestershire sauce
• 1 tsp (3g) smoked paprika
• 2 Tbsp thinly sliced chives
• 1 Tbsp fresh grated horseradish
• 1 clove peeled garlic, grated
• Kosher salt and freshly ground black pepper to taste
• Sourdough bread slices
• Unsalted butter
• Sauerkraut
• Optional: sliced Swiss cheese