By I Love Figs! on December 30, 2013
"The recipe comes from a 1975 cookbook that my brother-in-law found at a garage sale called Crockpot Cookery. This pastrami is amazing. The most important part is that you use a CORNED BEEF brisket, which will have already been brined (unless you prefer to brine your own)."
Serving Size: 1 (409 g)
Servings Per Recipe: 4