Prep Time::40 mins
Cook Time:: 6 hrs 10 mins
Additional Time:: 12 hrs
Total Time:: 18 hrs 50 mins
Servings::10
Yield::1 (4-pound) pastrami
Ingredients
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½ cup vegetable oil
2 cloves garlic, crushed
¼ cup coarsely ground fresh black pepper
2 tablespoons smoked paprika
2 teaspoons ground coriander
1 teaspoon dry mustard
½ teaspoon ground white pepper
¼ teaspoon cayenne pepper
4 pounds corned beef brisket
Directions
Mix vegetable oil and garlic in a small bowl; set aside for 1 hour. Combine black pepper, paprika, coriander, dry mustard, white pepper, and cayenne pepper in a large bowl; set aside.
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Preheat the oven to 225 degrees F (110 degrees C).
Cover a baking sheet with a large sheet of heavy-duty aluminum foil; coat with prepared garlic oil. Lay beef brisket on the oiled foil sheet and brush with remaining garlic oil. Cover brisket completely with pepper mixture, reserving 1 to 2 tablespoons.
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Wrap brisket, fat-side up, in the sheet of foil. Place wrapped corned beef on another sheet of aluminum foil with the seam- and fat-sides down. Place double-wrapped brisket, seam-side down, on a third sheet of aluminum foil; wrap again.
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Bake in the preheated oven for 6 hours.
Remove pastrami from the oven and let cool to room temperature, about 3 hours. Do not remove the foil.
Place foil-wrapped pastrami in a freezer bag or other plastic bag; refrigerate for 8 to 10 hours.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
Remove pastrami from the refrigerator, unwrap, and place on the prepared baking sheet. Sprinkle top with 1 to 2 tablespoons remaining pepper mixture.
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Place pastrami under the broiler and cook until surface browns, 3 to 4 minutes. Remove pastrami from the oven and cut into thin slices, about 1/8-inch thick.
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Heat a large skillet over low heat; warm pastrami slices in the skillet with a few drops of water until fat turns translucent, about 5 minutes.
Dotdash Meredith Food Studios Chef’s Note
Serve warm pastrami slices on rye bread with mustard and a pickle.