Make your own house without smoking pastrami

The secrets of this express pastrami smoked paprika, tight packaging to retain all the spices, and the long, slow cooking.

8-10 people

Preparation time: 15 minutes

Cooking time: 6 hours

Total Time: 6 hours 15 minutes

Ingredients:

• Corned beef brisket £ 5 (all media chest)
• 3 tablespoons black pepper Coursely
• 2 tbsp ground coriander
• 1/2 teaspoon red pepper flakes
• 1 teaspoon garlic powder
• 1 tablespoon smoked paprika
• 1 tablespoon vegetable oil
• Resistant aluminum sheet

Preparation:

1. Remove corned beef packing chest and rinse thoroughly. Pat dry and cut most of the fat, leaving only a layer of 1/8 inch.
2. Mix all spices in a small bowl and rub evenly on both sides of the corned beef.
3. Pour oil into a large sheet of heavy foil (about 3 m long) and put the corned beef on top. Fold the sheet, firmly wrap. Back fold down on a separate sheet of paper and wrap the meat again. Repeat with large sheets of aluminum foil so that it is three times completely closed. Make sure that you use a lot of aluminum foil to ensure a good seal. In a baking dish, like some juice escapes again.
4. Place in a 240 ° F oven for 5 hours. Remove from the oven and let cool to room temperature still wrapped and cool at night. The next day, pack and cut the cold meat across the grain into thin slices. Warm slices in a pan with a little water, cultures, and serve hot on rye bread with mustard.

Note: If you like spicy rub permission. If you prefer soft, discard all the spice mixture before cutting.