Pastrami... is basically smoked spice crusted corned beef. If you have a smoker, I thouroughly recommend this. I believe it would also work in a weber, and I reckon you could do it with a BBQ... something like place smoke chips on a piece of foil over the charcoal burning section of the BBQ. The smoke
Take a piece of corned beef, pat well dry with kitchen towel.
I corned a nice long slender piece of silverside with this in mind, for ease of slicing and to fit in the smoker. The yanks typically use brisket - flat, not rolled.
Roughly crush in a mortar and pestle or spice/coffee grinder, equal parts of peppercorns and coriander seeds. Not too fine, you want chunky bits.
Throuroughly press all over the corned beef.
Smoke until the meat reaches 150C internal (I didn't check, because I can't find my meat thermometer, it just felt done) then remove and rest.
The recipe I have then recommends placing it in a casserole with some liquid in a slow oven for a couple of hours. But we just sliced it and ate it with a seeded mustard potato salad and some green salad, then I sliced the rest for cold meat.
So VERY tasty. I had never thought of hot pastrami as a meal before. Just tried it as something else to do with all the corned silverside I have.
And another thing to do with cheap cuts of beef for a bit of variety, I know we'll be making heaps more of this!
Two roads diverged in a wood and I -
I took the one less travelled by,
And that has made all the difference.
~ Robert Frost