Recipe courtesy of Manny's Deli

Reuben Pastrami/ Navel Pastrami

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  • Level: Easy
  • Total: 5 days 1 hr 15 min (includes curing time)
  • Active: 15 min
  • Yield: 8 to 10 servings
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Ingredients

Brine:

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 

Pastrami:

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

  1. For the brine: Add 1 gallon of water to large pot. Add salt, sugar, garlic and curing salt and stir until it dissolves.
  2. Put navel in brine fully submerged. Leave in refrigerator for 5 days.
  3. 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.