Ingredients
- Spice Mix:
- 4 4 2kg lbs / 2kg good corned beef, with a thick fat cap
- 4 4 4 tbsp fresh coarsely ground black pepper
- 2 2 2 tbsp coriander powder
- 1 1 1 tsp mustard powder
- 1 1 1 tbsp brown sugar
- 1 1 1 tbsp paprika
- 2 2 2 tsp garlic powder
- 2 2 2 tsp onion powder
- 2 2 2 tbsp liquid smoke (optional)
Preparation
Step 1
Instructions
Mix Spice Mix and spread out on a tray. Pat beef dry then roll in Spice Mix, coating well all over.
Place beef fat cap side down and wrap in a large sheet of foil. Repeat again with another sheet of foil and flip the beef so the fat cap is on the top.
Place rack in slow cooker (Note 1), place beef on rack. Slow cook for 10 hours on low or pressure cook for 1 hour 40 minutes.
Remove beef, cool then refrigerate for 6 hours +. Reserve juices in slow cooker.
Unwrap beef. Place rack on tray, place beef on rack. Bake 30 minutes at 180C/350F until spice crust is set.
Remove from oven, slice thinly - pastrami will be tender. Place some pastrami in a dish, spoon over a bit of reserved juices. Cover and microwave to warm (I like to add a slice of Swiss cheese).
Pile high on toasted rye bread slathered with plenty of mustard of choice. Serve with pickles on the side.
Recipe Notes
1. Or use scrunched up balls of foil to elevate off the base (otherwise bottom of pastrami cooks in liquid = uneven cooking)
2. General notes: The slow cooking part tenderising the meat and allows the spice flavours to infuse. The cooling in the fridge makes it easier to slice thinly - if you try to slice hot corned beef, it crumbles. The baking seals the crust - it doesn't heat through, you want the centre cold for easier slicing.
3. SERVINGS: The corned beef will shrink by about 40%, so 2kg/4lb yields about 1.2kg/2.4lb cooked meat. Allow 300 g / 10 oz per serving for large pastrami sandwiches, as pictured.
4. Store leftovers for up to 5 days in the refrigerator. Reheat slices per recipe.