Let me show you how I made delicious pastrami at home from scratch. No smoker needed, it can be done in the oven. For full control, I started with a slab of brisket, brined it into corned beef and then slow roasted it to perfection in the oven with a fantastic, flavorful spice crust. This pastrami recipe works just as well with precorned beef as well, though, simply skip all the brining steps and move straight to rubbing and cooking. For easier slicing, refrigerate until the next day, slice and enjoy for weeks.

Recipes:
Brine (per kg of total water and brisket):
1 kg Beef Brisket
1/2 tsp (2.5g) Prague Powder #1
2 tbsp (30g) Kosher Salt
2 tsp (6g) Black Peppercorns
1 tsp (2.5g) Pink Peppercorns
1 tsp (2.5g) Coriander Seeds
1 tsp (4g) Mustard Seeds

Rub (enough for 5lbs of brisket):
3 tbsp Black Peppercorns
2 tsp Pink Peppercorns
1 tsp Sichuan Peppercorns
1/2 tsp White Pepper
1 tbsp whole coriander
1 tbsp mustard powder

Chapters:
00:00 Intro
00:40 How to make corned beef
03:00 Making the pastrami/skip here to save 5 days
05:14 Thanks so much for watching!

Prague Powder #1: https://amzn.to/3BsuB0u
(Disclaimer: This is an affiliate link, and using it may help me earn a small commission for recommending it, at absolutely no additional cost to you.)

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