Name: Easy Homemade Pastrami
Prep time: 40 min
Cook time: 370 min
Total time: 1130 min
Ingredients: 0.5 cup vegetable oil; 2 cloves garlic, crushed; 0.25 cup coarsely ground fresh black pepper; 2 tablespoons smoked paprika; 2 teaspoons ground coriander; 1 teaspoon dry mustard; 0.5 teaspoon ground white pepper; 0.25 teaspoon cayenne pepper; 4 pounds corned beef brisket

Prep Time:

40 mins

Cook Time:

6 hrs 10 mins

Additional Time:

12 hrs

Total Time:

18 hrs 50 mins

Servings:

10

Yield:

1 4-pound pastrami

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Ingredients

½ cup vegetable oil
2 cloves garlic, crushed
¼ cup coarsely ground fresh black pepper
2 tablespoons smoked paprika
2 teaspoons ground coriander
1 teaspoon dry mustard
½ teaspoon ground white pepper
¼ teaspoon cayenne pepper
4 pounds corned beef brisket

Directions

Mix vegetable oil and garlic in a small bowl; set aside for 1 hour.
Preheat the oven to 225 degrees F (110 degrees C).
Combine black pepper, paprika, coriander, dry mustard, white pepper, and cayenne pepper in a large bowl; set aside.
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.
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.
Bake in the preheated oven for 6 hours.
Remove pastrami from the oven and let cool to room temperature, about 3 hours. Do not remove the foil.
Place foil-wrapped pastrami in a freezer bag or other plastic bag; refrigerate for 8 to 10 hours.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Line a baking sheet with aluminum foil.
Remove pastrami from the refrigerator, unwrap, and place on the prepared baking sheet. Sprinkle top with 1 to 2 tablespoons remaining pepper mixture.
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.
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.

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Chef's Note:

Serve warm pastrami slices on rye bread with mustard and a pickle.

Nutrition Facts (per serving)

4709	Calories
384g	Fat
33g	Carbs
273g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 4709
% Daily Value *
Total Fat 384g	492%
Saturated Fat 103g	517%
Cholesterol 980mg	327%
Sodium 22099mg	961%
Total Carbohydrate 33g	12%
Dietary Fiber 15g	52%
Total Sugars 2g
Protein 273g
Vitamin C 507mg	2,537%
Calcium 312mg	24%
Iron 42mg	233%
Potassium 6063mg	129%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.