Homemade Pastrami

Recipe View Infuse the Oil: In a small bowl, combine vegetable oil and crushed garlic. Let this mixture stand for 1 hour to allow the garlic to fully flavor the oil. (Time: 1 hour)

Recipe View Spice Blend Symphony: In a large bowl, thoroughly mix together the black pepper, smoked paprika, ground coriander, dry mustard, white pepper, and cayenne pepper. Set aside, reserving 1 to 2 tablespoons for later.

Recipe View Oven Prep: Preheat your oven to a gentle 225 degrees F (110 degrees C).

Recipe View Foil Foundation: Line a baking sheet with a large sheet of heavy-duty aluminum foil. Generously coat the foil with the prepared garlic oil.

Recipe View Spice Embrace: Lay the corned beef brisket on the oiled foil. Brush the remaining garlic oil over the brisket. Then, completely cover the brisket with the pepper mixture, ensuring an even coating.

Recipe View Secure the Wrap: Wrap the brisket, fat-side up, tightly in the initial sheet of foil. Place this wrapped corned beef on another sheet of aluminum foil, seam- and fat-sides down. Finally, place the double-wrapped brisket, seam-side down, on a third sheet of aluminum foil and wrap it once more to create a secure seal.

Recipe View Slow Bake: Bake in the preheated oven for 6 hours, allowing the flavors to meld and the brisket to become incredibly tender. (Time: 6 hours)

Recipe View Rest and Cool: Remove the pastrami from the oven and let it cool to room temperature, still wrapped in the foil. This should take about 3 hours. (Time: 3 hours)

Recipe View Chill Time: Place the foil-wrapped pastrami in a freezer bag or other plastic bag. Refrigerate for 8 to 10 hours, allowing the flavors to further develop and the pastrami to firm up for slicing. (Time: 8-10 hours)

Recipe View Broiler Prep: Preheat your oven's broiler and position the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.

Recipe View Final Spice Kiss: Remove the pastrami from the refrigerator, unwrap it, and place it on the prepared baking sheet. Sprinkle the top with the reserved 1 to 2 tablespoons of pepper mixture.

Recipe View Broiler Browning: Place the pastrami under the broiler and cook until the surface is nicely browned, approximately 3 to 4 minutes. Watch carefully to prevent burning. (Time: 3-4 minutes)

Recipe View Slice and Serve: Remove the pastrami from the oven and cut it into thin slices, about 1/8-inch thick.

Recipe View Gentle Warmth: Heat a large skillet over low heat. Warm the pastrami slices in the skillet with a few drops of water until the fat turns translucent, about 5 minutes. This step enhances the flavor and texture. (Time: 5 minutes)