Homemade Pastrami

1. 1

   Trim excess outside covering of fat from brisket.

2. 2

   Barely cover meat with cold water.

3. 3

   Add garlic, bay leaves and red peppers.

4. 4

   Cover pot and bring to a boil.

5. 5

   Reduce heat to simmer and cook for 30 minutes to the pound or until meat is tender, but still firm.

6. 6

   Lift meat from liquid to shallow baking pan.

7. 7

   Brush both sides lightly with liquid smoke.

8. 8

   Pound or crush whole spices together in mortar until medium fine.

9. 9

   Pat onto both sides of meat.

* Per serving · 4 servings · Values may vary.

No additional tips available.