Homemade Pastrami
Slow-baked corned beef brisket coated in a smoky spice rub, chilled overnight and finished under the broiler for a bold crust.
- 1130
- min
- 12
- servings
- ~490
- kcal per serving
- Difficulty:
- Hard
01Method
- 1
Combine vegetable oil with crushed garlic in a small bowl and allow to infuse for 1 hour. In a separate large bowl, mix together the black pepper, smoked paprika, coriander, dry mustard, white pepper, and cayenne; set aside.
- 2
Heat the oven to 225°F (110°C).
- 3
Line a baking sheet with a generous piece of heavy-duty aluminum foil and brush it with the garlic-infused oil. Place the brisket on the foil, brush the surface with the remaining oil, then coat all sides thoroughly with the spice mixture, keeping 1–2 tablespoons in reserve.
- 4
Fold the foil up and around the brisket with the fat side facing up. Transfer the package seam-side and fat-side down onto a second sheet of foil and wrap again. Place the double-wrapped brisket seam-side down on a third sheet and wrap once more.
- 5
Bake in the preheated oven for 6 hours.
- 6
Take the pastrami out of the oven and allow it to cool to room temperature, approximately 3 hours, leaving the foil intact.
- 7
Slide the foil-wrapped pastrami into a freezer bag or sealable plastic bag and refrigerate for 8 to 10 hours.
- 8
Position an oven rack about 6 inches from the broiler element and preheat the broiler. Line a fresh baking sheet with aluminum foil.
- 9
Unwrap the chilled pastrami, set it on the prepared baking sheet, and dust the top surface with the reserved spice mixture.
- 10
Broil until the surface is well browned, about 3 to 4 minutes. Remove from the oven and slice thinly, approximately 1/8 inch thick.
- 11
Warm a large skillet over low heat and heat the pastrami slices with a few drops of water until the fat becomes translucent, about 5 minutes.
Allergens
Allergen information is derived from ingredients and is indicative. Always check the label of the actual product.
