Betsy’s No Garlic Pastrami

By Betsy Vail 03/22/18

I absolutely LOVE pastrami and this recipe made me want to stuff my face like a caveman! It takes some time, but it’s SOOOOOOO worth it!

Ingredients:

• 4 lbs. corned beef, desalinated
• ¼ c pepper
• ¼ c brown sugar
• 2 Tbs ground coriander
• 2 Tbs onion powder
• 1 Tbs smoked paprika
• 2 tsp mustard powder
• 1 tsp chili powder
• ½ tsp lemon peel
• ¼ tsp cayenne

Directions:

1. Desalinate: Pastrami requires a cured beef brisket, so start with a corned beef and allow it to soak overnight. Change the water periodically to desalinate the meat. Note: Corned beef can include added flavorings that may include garlic, so be sure to check with the manufacturer if needed.
2. Create the rub: In a small bowl, add the remaining dry ingredients and combine thoroughly.
3. Allow the meat to rest on a cookie sheet and pat dry.
4. Generously rub the spice mix onto all surfaces and crevices of the meat.
5. Note which side the fat cap is on, then triple-wrap the meat in aluminum foil (3 layers). Be sure to keep the fat side UP for roasting.
6. Place the brisket in a roasting pan and roast at 225 F for 6 hours.
7. Allow the meat to rest overnight sealed in the foil.
8. Unwrap the meat. This can be a little messy, so be prepared.
9. Insert a digital thermostat into the center of the brisket then steam the meat until it reaches 135 F. It took about 30+ minutes in my kitchen. As the meat rests, the temperature will increase to 140 F.
10. The pastrami will still be a bit wet, so broil the brisket until slightly charred. I broiled mine in the toaster oven for 10 minutes and this worked well.  
11. Allow the pastrami to rest for about 10-15 minutes, then slice thin against the grain. Be sure to have a taste for yourself! You deserve it!
12. Serve on toasted rye bread with course ground or brown mustard! YUM! It’s TOTALLY worth the time!

Yum