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SOUSBBQ Authentic Pastrami

£19.98£99.50

  • p/Kg: 19.98
  • Origin: UK
  • Supplied: Fresh
  • Gluten Free: 1
  • Hand Made1

Inspired by Katz Deli in New York our Authentic Pastrami is taken from Grass-Fed British Briskets.

We cure the briskets for 12 days and then lightly smoke them for 2 hours and then place them in a water bath to sous-vide for 14 hours

All you need to do is place them in a smoker or even the oven and within 1-1.5 hours you will have lovely juicy succulent Kansas Style brisket to serve.

When choosing your size, please be aware that we lose 30% of the original weight in the pre-cooking phase, so each joint goes a long way.

suitable for:

barbecue
roast
air fry
more information

Discover the authentic taste of our meticulously crafted pastrami brisket, a culinary masterpiece that marries traditional techniques with the convenience of modern dining. Each brisket, selected from the finest cuts of beef, embarks on a flavor journey that transforms it into a delectable delicacy steeped in tradition and taste.

Our pastrami brisket begins with an extensive two-week curing process, where it is immersed in a carefully concocted brine full of spices, garlic, and herbs. This crucial step allows the meat to absorb a rich mosaic of flavors, setting the stage for the deep, complex profile that pastrami is celebrated for. The curing not only imparts taste but also tenderizes the meat, ensuring that every slice is succulent and full of flavor.

Following the curing, the brisket is coated in a blend of coarse spices, including coriander and black pepper, to create that iconic pastrami crust. The spice blend not only adds a layer of flavor but also contributes to the brisket’s enticing aroma and appealing texture. This meticulous preparation reflects our commitment to the authenticity and quality of the pastrami tradition.

Crafted for convenience without sacrificing authenticity, our pastrami brisket is designed to be effortlessly finished in your own kitchen. Whether you prefer to steam it to preserve its moistness or bake it for a slightly crusty exterior, our pastrami provides a flexible and straightforward way to enjoy gourmet-quality pastrami at home. In just a short amount of time, you can serve a dish that rivals the offerings of the best delis.

Perfect for sandwiches, platters, or as a standalone dish, our pastrami brisket is a versatile addition to any meal, bringing the rich flavors of traditional pastrami into your dining room with ease. It’s an ideal choice for gatherings, special occasions, or simply when you desire a meal that combines the comfort of home cooking with the sophistication of restaurant-quality cuisine.

Each pastrami brisket is a testament to our dedication to the art of charcuterie and our commitment to providing you with a product that is both easy to prepare and utterly irresistible. By choosing our pastrami, you’re not just getting a meal, but an experience that celebrates the heritage of pastrami-making and the joy of sharing good food with loved ones. Indulge in the unique, bold flavors of our authentic pastrami brisket and make every meal a special occasion.

 

Cure: Salt, Muscovado Brown Sugar, Sulphur Dioxide 

Rub: Coarse Ground Black Pepper, Corriander, Brown Sugar, Smoked Paprika, Garlic Powder, Onion Powder, Mustard Powder

Allergens in Bold

Typical per 100g
Energy: 726 kJ/174 kcal
Fat: 10.1g, of which Saturates: 4.3g
Carbohydrate: 0g, of which Sugars: 0g
Fibre: 0g
Protein: 20.7g
Salt: 0.14g
  1. Remove from packaging and dab dry with kitchen tissue or a dry cloth.
  2. Coat fatter side with a thin layer of vegetable oil for rub to adhere too.
  3. Coat surface liberally with supplied rub. Allow to rest for 30 minutes to get to room temperature.
  4. Smoker: set up smoker with a hot and cool zone, place bowl of water over hot zone, place brisket over cool zone. cook at 185℃ for between 1-2 hours or until brisket reaches a core temperature of 72℃
  5. Gas Barbecue: set up BBQ with a hot and cool zone, place bowl of water over hot zone along with smoke bomb, place brisket over cool zone cook at 185℃ for between 1-2 hours.
  6. Kitchen Oven: half fill baking dish with water, place brisket on a wire rack. Cook at 180℃ for 1 hour 30 minutes or until core temperature of 72℃
  7. Wrap in tin foil for 30 minutes to rest, remove then slice and serve.

Storage Information

All our products are supplied fresh unless stated otherwise.

Fresh Product

Fresh products are labelled with a fresh use by. When we complete your order it is cut fresh 1 day prior to delivery. If you wish to freeze the product you can be assured you can do so. You should do so immediately you receive it.

We recommend that you label what you freeze with the following MAXIMUM suggested BEST BEFORE DATES:

  1. Beef, Lamb & Pork 365 days 
  2. Poultry 180 days
  3. Sausages & Bacon 365 days
  4. Mince of any kind 120 days

Frozen Product

Any frozen product you receive from us will have a frozen use by date on it. 

When defrosting we recommend taking the product out of the freezer and defrosting gradually in you fridge. Depending on the size of the product you should take it out 2-3 days prior to use and use it within 2 days

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Local & National delivery available

masters of meat

2 St. Brides Court

Mid Devon Business Park

Willand, Cullompton

Devon. EX15 2FN

01884 824070

Shop Hours

Monday
CLOSED
Tuesday
7.30 AM - 4.00 PM
Wednesday
7.30 AM - 4.00 PM
Thursday
7.30 AM - 4.00 PM
Friday
7.30 AM - 4.00 PM
Saturday
7.30 AM - 2.00 PM
Sunday
CLOSED

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Suggested Roasting Joint Sizes

Here's a handy chart to help determine the right portion sizes for meat joints based on appetite size:

Appetite SizeBoneless Meat (g per head)Bone-in Meat (g per head)
Small Appetite125–150 g200–250 g
Medium Appetite150–200 g250–300 g
Large Appetite200–250 g300–350 g
Extra Large Appetite250–300 g350–400 g

Notes:

  • Boneless Meat: Includes lean cuts like beef topside, pork loin, or chicken breast.
  • Bone-in Meat: Includes cuts like leg of lamb, rib roast, or chicken thighs.

These portions are for the main course. If the meat is part of a larger meal with substantial sides, you could reduce the quantities slightly. For feasts or special occasions where people may indulge, consider the higher end of the range.

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