Recipe courtesy of Manny's Deli
Episode: Tasty Traditions
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Reuben Pastrami/ Navel Pastrami
Total:
121 hr 15 min
(includes curing time)
Active:
15 min
Yield:
8 to 10 servings
Level:
Easy
Total:
121 hr 15 min
(includes curing time)
Active:
15 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

Brine:
Pastrami:

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.

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