Make it Scotch

Homemade Pastrami

  • Prep 20 mins
  • Cook 2 hr 30 mins
  • Serve 10-12

Ingredients

Cooking Method

  • 1
    Toast the coriander and cumin in a small pan to just release a lovely aroma then crush in a pestle and mortar to as fine a powder as possible. Mix well with the pepper and paprika.
  • 2
    Trim the beef of any excess fat, leaving a thin (5cm is ideal) layer of fat on top.
  • 3
    Rinse the Salt beef in plenty of cold running water then pat dry.
  • 4
    Heat the oven to 150°C
  • 5
    Set a wire rack inside a roasting tin and pour in water with the surface level just below the rack.
  • 6
    On a board place the meat top, fatty, side down. Rub about a third of the spice mix evenly all over the base then turn the meat over and sprinkle the rest of the mix on to the top surface making a nice even, thick layer. Pat it into place, then lift the prepared meat onto the wire rack.
  • 7
    Cover the whole thing with a double layer of thick foil to make a steam chamber. Ideally the meat should be at room temperature before going into the oven, but if not, put into a hotter oven, say, 180°, for the first 20 minutes. Reduce the temperature to 150° then cook for another 1 hour 50 minutes until the pastrami is very tender.
  • 8
    Serve hot or cold, it carves more easily when cold and should keep well in the fridge for about a week.
  • 9
    Good at any time of day with potato salad with cornichons, chopped red onions and dill mayonnaise, or even some sweet chutney.
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