REUBEN PASTRAMI/ NAVEL PASTRAMI

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Reuben Pastrami/ Navel Pastrami image

Provided by Food Network

Categories     main-dish

Time P5DT1h15m

Yield 8 to 10 servings

Number Of Ingredients 11

1 1/4 cups kosher salt
1/2 cup brown sugar
6 cloves garlic, chopped
2 teaspoons pink curing salt #1
One 4- to 5-pound beef navel
1/2 cup ground allspice
1/2 cup ground coriander
1/2 cup ground black pepper
1/2 cup brown sugar
1 tablespoon garlic powder
1 tablespoon dry mustard

Steps:

  • For the brine: Add 1 gallon of water to large pot. Add salt, sugar, garlic and curing salt and stir until it dissolves.
  • Put navel in brine fully submerged. Leave in refrigerator for 5 days.
  • For the pastrami: Preheat the oven to 350 degrees F and remove the navel from the brine. Stir together the allspice, coriander, pepper, brown sugar, garlic powder and dry mustard in a bowl. Sprinkle the rub all over the navel until fully covered. Place in a roasting pan and cover with foil. Bake until a fork can easily pierce through, about 1 hour. Slice when ready.

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