Easy Homemade Pastrami

Great pastrami is not the easiest thing to find west of the Catskills, so a few years ago I embarked on a mission to find a way to turn the common corned beef into something similar. My goal was to come up with a reasonable substitute that could be done in less than a day at home, without a smoker, or any other special equipment. Impossible? No!

Step: 1

Mix garlic and vegetable oil in a small bowl. Set aside for 1 hour.

Step: 2

Preheat oven to 225 degrees F (110 degrees C).

Step: 3

Combine black pepper, paprika, coriander, dry mustard, white pepper, and cayenne pepper in a large bowl. Set aside.

Step: 4

Cover a baking sheet with a large sheet of heavy-duty aluminum foil. Coat aluminum foil with prepared garlic oil. Lay corned beef brisket on foil and brush with remaining garlic oil.

Step: 5

Cover all sides of corned beef brisket completely with pepper mixture, reserving 1 to 2 tablespoons.

Step: 6

With fat side of corned beef brisket up, wrap in the sheet of aluminum foil. Place wrapped corned beef on another sheet of aluminum foil with the seam and fat side down. Place double-wrapped corned beef on a third sheet of aluminum foil (seam down), and wrap again.

Step: 7

Bake in the preheated oven for 6 hours.

Step: 8

Remove pastrami from the oven and let cool to room temperature, about 3 hours.

Step: 9

With pastrami still wrapped in aluminum foil, place in a freezer bag or other plastic bag and refrigerate for 8 to 10 hours.

Step: 10

Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source.

Step: 11

Line a baking sheet with aluminum foil.

Step: 12

Remove pastrami from refrigerator, unwrap, and place on the prepared baking sheet. Sprinkle top with 1 to 2 tablespoons of remaining pepper mixture.

Step: 13

Place pastrami in the oven, 6 to 8 inches below broiler heat. Broil briefly to brown surface, about 3 to 4 minutes. Remove pastrami from the oven and slice thinly, about 1/8-inch slices.

Step: 14

Heat a large skillet over low heat.

Step: 15

Heat pastrami slices in the skillet with a few drops of water until fat begins to turn from white to translucent, about 5 minutes.

Per Serving: 4709 calories; protein 273.2g; carbohydrates 32.6g; fat 383.9g; cholesterol 979.8mg; sodium 22099.4mg.

Depriving yourself can lead to overeating , late-night snacking, and mindless eats and it’s for this mind that Riner encourages people to indulge in “fun” foods every once in a while.

Avoidance on late-night snacking and got eat , it is much important to include some fun foods (or what one may perceive as off limits ). Meaning , if we always order the healthiest thing on the menu but come home and graze on chips, necessary we really will the junk food and should have just pleased it in the first place."

Because it comes to dinner , much eat or eating too much of the bad item of food can lead to trouble on sleeping. On the other side, a meal that is less than satiating can leave you wanting more and resulting in reaching for an unhealthy late-night snack even closer to bedtime .