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1
In the bowl of your food processor, add all of the dry spices.
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2
(If you dont have access to the mignonette pepper, substitute 3 tablespoons pepper and 2 tablespoons coriander with equally yummy results.)
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3
Pulse the spices until relatively finely ground, or to desired consistency.
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4
Rinse the brine off the brisket and trim most of the fat off.
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5
Pat dry and rub all of the spice mix into all sides of the meat.
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6
Pull a nice long strip of foil, about 3 feet or so, and rub the oil onto the non-shiny side.
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7
Place the seasoned corned beef in the center of the foil and wrap tightly.
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8
Pull another long strip of foil and wrap it up again to keep as much steam and juice inside as possible.
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9
My co-workers recipe recommended wrapping it 3-4 more times, but I stopped with 2 layers.
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10
Place foil-wrapped meat in a 9x13 pan and roast at 225 degrees F for 5 hours.
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11
Remove from oven and let rest until room temperature.
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12
At this point, you may refrigerate wrapped roast overnight for cold cuts the next day or open it up, slice thinly and chow down!
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13
It has all of the peppery deliciousness of a deli pastrami for a lot less money.
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14
I like mine on rye bread with Swiss and a little mustard.
