Recipe courtesy of Manny's Deli
Reuben Pastrami/ Navel Pastrami
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 368
- Total Fat
- 11
- Saturated Fat
- 4
- Carbohydrates
- 25
- Dietary Fiber
- 4
- Sugar
- 14
- Protein
- 46
- Cholesterol
- 129
- Sodium
- 550
- Total: 5 days 1 hr 15 min (includes curing time)
- Active: 15 min
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
- 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.