Home Made Pastrami
Ingredients:
- 2kg beef brisket
- 1.5 tbsp coarsely ground black pepper (like from your pepper mill)
- 1 tbsp ground coriander
- 1/2 tsp dried chilli flakes
- 1 tsp garlic powder
- 2 tsp sweet smoked paprika
- 1 tsp hot smoked paprika
- 1 tbsp vegetable oil
- Disposable gloves
- aluminium foil
Method:
I couldn't get brisket on this day and was too excited to
try this out to wait, upshot is I used a reduced piece of silverside.
Rinse and pat dry the beef. If there is a lot of fat trim
most of it off leaving just a few (2-4) millimeters.
Brush some vegetable oil over a piece of foil big enough to
wrap the beef in.
Measure out and mix up the spices and mix together with a teaspoon
of the vegetable oil.
Place the beef in the middle of the foil and using some
disposable gloves rub the spice mix evenly all over the beef.
Wrap the beef tightly in the oiled foil, wrap this parcel in
another piece of foil (no need to oil this one) making sure that the seal on
the first one is on the bottom before you wrap again to give a tight seal.
Place this package in your slow cooker and cook on low for 5
hours.
Remove from the slow cooker and keeping it in the foil allow
to cool to room temperature, then put the foil wrapped beef in the fridge
overnight. The next day, unwrap and thinly slice the cold beef across the
grain.
You can eat it like this or warm the sliced beef in a pan with a few drops
of water, tastes great served warm on rye bread with mustard mayo (just mix
mustard and mayo together) and dill pickles.
