Easy Homemade Pastrami with No Smoker? Pastrami Recipe from Corned Beef

Homemade Pastrami with Corned Beef

Ingredients
• 4kg corned beef silverside
• 1 tsp dry mustard
• ¼ cup black peppercorns
• 1 tsp mustard seeds
• 1 tbsp coriander seeds
• ½ tsp cayenne pepper
• ½ tsp fennel seeds
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• A few curry leaves
• 2 tbsp butter
• 1 small piece of cinnamon

Method
1. Toast & Grind the Spices
• In a dry pan, toast the coriander seeds, mustard seeds, fennel seeds, and cinnamon until fragrant. Let them cool, then grind them into a fine powder.
• Separately, grind the black peppercorns.
• Mix all the dry spices together in a bowl.
2. Prepare the Butter Mix
• Heat a pan and melt the butter.
• Add the chopped curry leaves and cook until golden brown. Set aside.
3. Season the Corned Beef
• Reserve 2 tablespoons of the spice mix for later.
• Rub the remaining spice mix all over the corned beef, making sure to get into every nook and cranny.
4. Wrap & Slow Cook
• Lay out a sheet of foil and brush it with the butter mix. Place the corned beef fat-side up and wrap tightly.
• Wrap with a second layer of foil, this time fat-side down.
• Wrap one last time, fat-side up again.
• Preheat the oven to 110°C and cook the beef for 6 hours.
5. Cool & Rest Overnight
• Once done, remove from the oven and let it cool at room temperature.
• Transfer to the fridge and leave it overnight.
6. Final Roast
• The next day, unwrap the beef and rub the reserved spice mix over the top, making sure the fat side is up.
• Place it back in the oven on the grill setting at the highest temperature possible. Grill for 6 minutes.
7. Slice & Serve
• Slice it up—go thick if you like chunky pieces.
• Eat as is, or take it up a notch by searing slices in a hot pan with butter for 30 seconds per side.

Enjoy! Perfect for sandwiches, platters, or just straight-up snacking. #pastrami #homemadepastrami #easypastramirecipe