SH
Steve HellyerServings:
20 x 100g
Prep time:
00:20
Cook time:
01:00
Pastrami, sold on one of the worlds most famous sandwiches, the RUBEN. We hope you will like this recipe as much as we do.
Ingredients
- 2kg Brined (corned) beef or brined brisket
- 6Tbs Pastrami Perfection Blend
Instructions
- (if low salt or sodium version is required, use this step) Debrine meat by rinsing in cold water then placing in a vessel of water in the fridge overnight.
- Pat dry meat using towlette to remove excess moisture
- Sprinkle Pastrami Perfection to cover meat entirely
- Place in a low (230f/110c) oven or smoker
- Cook until meat reaches an internal temperature of 200f
- Remove and refrigerate meat overnight
- Slice thinly and serve
Tips
A meat probe will help to complete this recipe.
