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
"super easy! this for a holiday party, and it was gone in minutes. only thing i changed was to use smoked paprika and pepper with water instead of the regular paprika and pepper with liquid smoke. assume that smoked paprika wasn't as readily available in the 70s. anyway it tasted like just like deli pastrami only it was very moist (wife says "juicy")."