Homemade Pastrami - No Smoker Needed
So good! With corned beef going on sale soon for St. Paddy's day, why not give it a try.
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INGREDIENTS
Nutrition- 5
- 3tablespoons fresh coarse ground black pepper
- 2tablespoons ground coriander
- 1⁄2teaspoon red pepper flakes
- 1teaspoon garlic powder
- 1tablespoon smoked paprika (important to use smoked)
- 1teaspoon oil
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DIRECTIONS
- Trim fat layer of corned beef to 1/8 inch.
- Mix together coriander, paprika, and garlic powder.
- Sprinkle half of spice mixture on one side of meat. Sprinkle on half of red pepper flakes and cover with pepper.
- Press seasonings into the meat.
- Turn meat over and repeat on other side.
- Wrap tightly with a lightly oiled sheet of heavy duty foil.
- Place meat seam side down on another sheet of foil and wrap again tightly. Repeat 5 more times using 7 sheets of foil.
- Slow roast at 240°F for 5 hours
- Remove from oven and let cool to room temperature.
- Refrigerate for 24 hours.
- Unwrap meat.
- If you like the coating, seal it on by baking at 400°F for 15 minutes.
- If you like your pastrami mild, you can scrape off the seasoning.
- Slice pastrami thinly at room temp or cooler.
- You can reheat in a frying pan with a few drops of water.
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