Homemade Pastrami without Smoker
Making Pastrami from scratch is so rewarding and worth all the effort. This recipe is a short cut and does not involve smoking but still gives a tender, juicy and flavorful Pastrami.
PASTRAMI DRY RUB
- 1 tablespoon black pepper
- 1 teaspoon coriander seeds
- 1 teaspoon mustard seeds
- 1 tablespoon brown sugar
- 1 teaspoon paprika powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoon liquid smoke - optional
Prepare the dry rub by combining all the ingredients and grinding them manually using a mortar and pestle or a spice grinder.
Rinse corned beef and pat dry. Rub with the dry rub and place the meat on a platter. Let it air dry in the fridge for another day.
Remove from fridge and sprinkle with liquid smoke, if using. Cover the meat in 2 layers of aluminum foil. Place it in a pressure cooker (electric or stovetop). Add 1/2 cup of water and cook for 1.5 hours.
Remove the beef and refrigerate for at least 3 hours. Reserve the juices from the pressure cooker.
Unwrap and transfer to a roasting pan or use the oven rack with a tray below it. Bake at 180°C for 20-30 minutes or until forms a nice crust.
Remove from oven and slice thinly. Drizzle some of the reserved juice. Serve as a sandwich.
Calories: 300kcal | Carbohydrates: 15g | Protein: 32g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 94mg | Sodium: 9577mg | Potassium: 568mg | Fiber: 2g | Sugar: 11g | Vitamin A: 195IU | Vitamin C: 0.2mg | Calcium: 53mg | Iron: 3.9mg