Homemade Pastrami

By RoketJSquerl

Ingredients

• 3-5 pound corn beef brisket
• 3 tbsp coursely ground black pepper
• 2 tbsp ground coriander
• 1 tbsp garlic powder
• 1/2 tbsp pepper flakes
• 1 tbsp paprika
• 1 tbsp olive oil
• heavy-duty aluminum foil

Details

Adapted from makingwithmandela.tumblr.com

Preparation

Step 1

First pre-heat oven to 240 degree F

You will first remove corn beef brisket from package and rinse off throughly. I left the fat on my corn beef but if there is more than 1/8 inch layer of fat you want to trim it off.

Next mix all the spices in a small bowl and rub evenly on both sides of the corn beef.



Brush the olive on the the aluminum foil and place the corn beef on top. Fold the corn beef in foil tightly. You will want to wrap corn beef in 3-4 more layers of foil to insure a tight seal. Place in a roasting pan,

Place in oven for 5 hours. Remove from the oven and let cool to room temperature and put in fridge overnight still wrapped.

I am so excited for tomorrow to see how it turns out!! I can’t believe I have to wait a whole day before I can eat my pastrami! My mouth is already watering for a delicious pastrami sandwich on homemade rye bread that I will be making tomorrow to make this a complete package!

Now that the pastrami has been chillin in the fridge for about 24 hours. Take out and start uncovering the foil and there is lots of foil to uncover.

If you don’t want your pastrami spicy rub the spices off of it. But I recommened keeping it, it won’t be that spicy I promise.

If you choose to keep the rub on put the pastrami uncovered onto a baking sheet and put in a 400 degree f oven and cook for 15-20 minutes. This is going to seal the crust.

Next you will want to slice the meat really thin.Y ou will want to warm up slices unless they are already hot from the oven. Just put slices in sauté pan with a few dips of water.

Thats it. Now just put it on that homemade Beer Rye bread with lots of mustard! Eat with pickles!