Homemade Pastrami

As seen on the blog Recipe Tin Eats

1 4-pound corned beef, with a thick fat cap

Spice mix:

4 tablespoons freshly ground black pepper*
2 tablespoons coriander powder
1 ½ teaspoons dry mustard
1 tablespoon dark brown sugar
1 tablespoon smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder

*I used Melissa’s Organic Rainbow Peppercorn Grinder, it yields the freshest, most delicious pepper.

In a small bowl, combine spice mix ingredients; spread mix out onto a tray. Remove beef from packaging, pat dry, and then roll in spice mix, coating completely.

Place beef, fat side down, on top of a large sheet of heavy-duty foil. Wrap carefully, and then repeat again with another sheet of foil. Flip the beef so that the fat is on top.

Place rack in slow cooker (I used this one), place foil-wrapped beef on rack. Slow cook for 10 hours on “low.”

Remove beef, cool for one hour, then refrigerate for 6+ hours. Reserve juices in slow cooker (optional).

Unwrap beef, place on rack on tray, place beef on top of rack, bake for 30 minutes at 350° until spice crust is set. Remove from oven to a cutting board and slice finely. If desired, place some pastrami in a dish, spoon reserved juices over top, cover and microwave to warm, if desired.

Pile high on toasted rye bread slathered with plenty of mustard and a pickle along side, use in Reuben sandwiches, or just enjoy as is. It’s hard to stop eating it. This will kick the offerings from your local deli (unless your local deli is Katz’s in New York) right to the curb. You don’t need them anymore.

 

You might want to top your pastrami with My Favorite Mustard Sauce.

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