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Main Dishes
8 servings
NuWave
½ t white pepper
¼ t cayenne pepper
¼ t allspice, ground
¼ t cloves, ground
Remove corned beef from package and rinse in cold water. Place corned beef in large stock pot and cover with cold water. Cut corned beef in half to fit in stock pot, if needed. Place stock pot with corned beef in refrigerator for at least 4 hrs. After 4 hrs, remove corned beef from water and rinse a second time under cold water. Pat dry with paper towels; set aside.
In a small mixing bowl, combine black pepper, coriander, sea salt, garlic powder, onion powder, brown sugar, paprika, white pepper, cayenne pepper, allspice, and cloves. Rub half the dry rub over corned beef, completely covering entire surface.
Remove plastic wrap and place pastrami on a baking sheet and place in 250°F oven for 1 hr. When done, let rest for 15 minutes then slice thinly against the grain. Serve on rye bread with Dijon mustard, horseradish, and Swiss cheese.