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Pastrami has a unique and elegant taste. Not finding the perfect pastrami in delicatessens and food stores, we decided to make our own. To say the least, we were incredibly impressed with the outcome. This pastrami will certainly outmatch just about any you can find on the market. It is a little bit time consuming to make, but it is certainly worth the outcome. Certain parts of this recipe can be adjusted, but the most important aspect is the slow bake. It is of utmost important that the meat be allowed to bake at 240°F for five hours.
You can adjust some of the seasoning according to your taste. For example, this recipe contains a lot of pepper. If you find this a little overwhelming, cut it back to 1 1/2 to 2 tablespoons. If you are not a fan of hot pepper flakes, you can cut these back or leave them out. We really like them as they add heat to the pastrami. Although it is possible to serve the pastrami immediately after removing it from the oven, we strongly suggest refrigerating it for a few hours or overnight.
Serve this delicious pastrami on some rye bread with a dash of mustard. Believe me, this meat is out of this world.
- 4-5 pounds brisk of corned beef
- 3 tbsp ground black pepper
- 1 tbsp smoked paprika
- 1/2 tsp hot pepper flakes
- 2 tbsp coriander
- 1 tsp garlic powder
- Servings: 4 – 5
- Time: 6 Hours
- Level: Easy
- Cuisine: American
- Lightly brush oil one side of a sheet of aluminum foil. Place the corned beef onto the foil.
- In a bowl, add in the coriander and smoked peprika. Mix them until they are well combined.
- Add half the mixed spices to one side of the corned beef. Using your fingers or a brush message it into the meat. Add 1/2 the black pepper, hot pepper flakes, and garlic powder. Message it into the meat. Repeat this process for the other side.
- Fold the aluminum foil over the meat, sealing it tightly at both ends. Tear off a second layer of foil. Place the first layer on top of it, seam side down, and seal it once again. Repeat this process 4 – 5 more times until you get a nice, think, firm package.
- Place the corned beef into a preheated at 240 degree preheated oven for 5 hours.
- After 5 hours, remove the pastrami from the oven. Place it in the fridge for a few hours and allow it to cool, over night is preferred.
- Take the pastrami out of the fridge and unwrap the aluminum foil. Lightly coat a baking try with baking spray, and place the meat onto it. Place it into an oven set to broil for about 12 minutes. This step is not completely necessary, but it will allow the spices to bake onto the meat and become crispy.
- Slice the pastrami into thin serving pieces.