Home Made Pastrami

OK so this isn't 100% authentic as I don't have a smoker however, if it looks like a duck and sounds like a duck... The final out come is delicious, it's an adaptation/amalgamation of a couple of recipes which now looks like this:

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.