Great pastrami is not the easiest thing to find west of the Catskills, so a few years ago, I embarked on a mission to find a way to make homemade pastrami using corned beef. My goal was to devise a reasonable substitute that could be done in less than a day at home, without a smoker or any other special equipment. Impossible? No!
Ingredients
- 0.5 cups vegetable oil
- 2 cloves garlic , crushed
- 0.25 cups coarsely ground fresh black pepper
- 2 tablespoons smoked paprika
- 2 teaspoons ground coriander
- 1 teaspoon dry mustard
- 0.5 teaspoons ground white pepper
- 0.25 teaspoons cayenne pepper
- 4 pounds corned beef brisket
Instructions
-
1
Mix vegetable oil and garlic in a small bowl; set aside for 1 hour. Combine black pepper, paprika, coriander, dry mustard, white pepper, and cayenne pepper in a large bowl; set aside.
-
2
Preheat the oven to 225 degrees F (110 degrees C).
-
3
Cover a baking sheet with a large sheet of heavy-duty aluminum foil; coat with prepared garlic oil. Lay beef brisket on the oiled foil sheet and brush with remaining garlic oil. Cover brisket completely with pepper mixture, reserving 1 to 2 tablespoons.
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4
Wrap brisket, fat-side up, in the sheet of foil. Place wrapped corned beef on another sheet of aluminum foil with the seam- and fat-sides down. Place double-wrapped brisket, seam-side down, on a third sheet of aluminum foil; wrap again.
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5
Bake in the preheated oven for 6 hours.
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6
Remove pastrami from the oven and let cool to room temperature, about 3 hours. Do not remove the foil.
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7
Place foil-wrapped pastrami in a freezer bag or other plastic bag; refrigerate for 8 to 10 hours.
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8
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
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9
Remove pastrami from the refrigerator, unwrap, and place on the prepared baking sheet. Sprinkle top with 1 to 2 tablespoons remaining pepper mixture.
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10
Place pastrami under the broiler and cook until surface browns, 3 to 4 minutes. Remove pastrami from the oven and cut into thin slices, about 1/8-inch thick.
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11
Heat a large skillet over low heat; warm pastrami slices in the skillet with a few drops of water until fat turns translucent, about 5 minutes.
Nutrition Facts
Per serving
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