Homemade Pastrami - No Smoker Needed

Submitted by BETHANY T.

"So good! With corned beef going on sale soon for St. Paddy's day, why not give it a try."

 

• Ready In: 696hrs 15mins
• Ingredients: 7
• Yields: 1 brisket
• Serves: 10

ingredients

• 5 lbs corned beef brisket
• 3 tablespoons fresh coarse ground black pepper
• 2 tablespoons ground coriander
• 1⁄2 teaspoon red pepper flakes
• 1 teaspoon garlic powder
• 1 tablespoon smoked paprika (important to use smoked)
• 1 teaspoon oil

directions

1. Trim fat layer of corned beef to 1/8 inch.
2. Mix together coriander, paprika, and garlic powder.
3. Sprinkle half of spice mixture on one side of meat. Sprinkle on half of red pepper flakes and cover with pepper.
4. Press seasonings into the meat.
5. Turn meat over and repeat on other side.
6. Wrap tightly with a lightly oiled sheet of heavy duty foil.
7. Place meat seam side down on another sheet of foil and wrap again tightly. Repeat 5 more times using 7 sheets of foil.
8. Slow roast at 240°F for 5 hours
9. Remove from oven and let cool to room temperature.
10. Refrigerate for 24 hours.
11. Unwrap meat.
12. If you like the coating, seal it on by baking at 400°F for 15 minutes.
13. If you like your pastrami mild, you can scrape off the seasoning.
14. Slice pastrami thinly at room temp or cooler.
15. You can reheat in a frying pan with a few drops of water.

Reviews

[Blue Bustard]

I made it as written. Very good, but not what I would call Pastrami. Still, a viable alternative for folks without the ability to smoke a brisket.

 

[Elisa72]

I used homemade corned beef and, since I didn't have smoked paprika, I added a little liquid smoke. The meat came out tender and very tasty! Not exactly like the pastrami I get at the deli but every bit as good!