Name: Reuben Pastrami/ Navel Pastrami
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M5DT1H15M0.000S
Yield: 8 to 10 servings
Ingredients: 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

Directions

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Manny's Cafeteria and Delicatessen, Chicago, IL

Reuben Pastrami/ Navel Pastrami

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