Pastrami

Ingredients

• 4 lb corned beef brisket
• 2 cloves garlic, crushed
• ½ C vegetable oil
• ¼ C coarsely ground fresh black pepper
• 2 tbs smoked paprika
• 2 tsp ground coriander
• 1 tsp dry mustard
• ½ tsp ground white pepper
• ¼ tsp cayenne pepper

Directions

1. Make Garlic Oil: Mix garlic and vegetable oil; set aside 1 hour.
2. Prep Spice Rub: Preheat oven to 225°F. Combine black pepper, paprika, coriander, dry mustard, white pepper, and cayenne.
3. Season Brisket: Line a baking sheet with heavy-duty foil and coat with garlic oil. Place corned beef on foil, brush with remaining oil, and coat completely with spice rub (reserve 1-2 tbs).
4. Wrap & Bake: With fat side up, wrap brisket tightly in foil. Double‑ and triple-wrap (seams down). Bake 6 hours.
5. Cool & Chill: Cool to room temperature (~3 hours), then refrigerate wrapped 8-10 hours.
6. Broil Finish: Preheat broiler; set rack ~6 inches from heat. Unwrap pastrami, place on foil‑lined sheet, and sprinkle with reserved spice rub. Broil 3-4 minutes to brown.
7. Slice & Reheat: Slice thin (about ¼"). Warm slices in a skillet over low heat with a few drops of water until fat turns translucent, about 5 minutes.