River Cottage Australia




  • For The Pastrami

  • (Note, you need to start the meat for this recipe 4 days in advance. Also, our quantities of meat will make 10 or so sandwiches, so cut back if you don’t need the volume)

  • For The Meat

  • 1kilo beef brisket

  • ¼ cup black peppercorns, crushed

  • ¼ cup coriander seeds, crushed

  • For The Brine

  • 2 liters of water

  • 200g salt

  • 75g sugar

  • 50g honey

  • 2 bay leaves

  • 2 cloves garlic

  • ½ tsp each of ground cinnamon, juniper berries, dried chilli flakes and 3 cloves garlic, crushed

  • Rye Bread

  • 400g rye flour

  • 500g plain flour, plus extra for dusting

  • 7g yeast

  • 1 tsp salt

  • 600ml warm water

  • 3 tbsp honey

  • 1 tsp olive oil


  • Pastrami:

  • 1.

    Trim brisket into a neat, flat slab. Combine the brine ingredients in a large heavy-based saucepan over a medium heat and bring to the boil, then turn off heat and allow to cool. Place meat in an airtight container, cover with brine and refrigerate for 3 days.

  • 2.

    Remove brisket from brine , discarding the brine and pat dry with kitchen paper.

  • 3.

    Cold-smoke the meat at a temperature below 25°C for 40 minutes. Remove from the smoker, cover and place in fridge until ready to roast.

  • 4.

    Preheat oven to 120C. Heat a large pan and sear meat on both sides to brown. Massage peppercorns and coriander seeds into the meat, pressing them in as much as possible.

  • 5.

    Place brisket in a baking tray, cover with foil and cook for 3 hours, until a knife easily cuts through meat. It should be very tender. Slice thinly while still hot or room temperature.

  • Rye Bread:

  • 1.

    Combine flours with salt and yeast in a bowl.

  • 2.

    Combine warm water and honey and pour over flours, mixing to form a sticky dough. Tip out onto a floured work surface and knead, pulling and stretching for 5-10 minutes.

  • 3.

    Rest in an oiled bowl until risen by half, this should be about 45 minutes. Preheat oven 200C.

  • 4.

    Knock the air out of the dough and place in a lightly floured tin.  Leave to rise 20 minutes, dust with a little flour, then place in oven. Bake for 30 minutes, remove from oven and let rest in tin 10 minutes.

  • 5.

    Once cooled, assemble the meat on bread, adding relish, gherkins and another other condiments you like.

Nutritional information

Nutritional analysis per serving (22 servings)

  • Energy 327kj
  • Fat Total 11g
  • Saturated Fat 4g
  • Protein 13g
  • Carbohydrate 44g
  • Sugar 7g
  • Sodium 517mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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