Pressure Cooker Sandwich Pastrami

Ingredients:

FOR THE PASTRAMI:

• 1.5 to 3 kilos of brisket or marinated brisket (you can find them vacuum-packed in the meat section. I used a tip cut, but a flat cut is fine too)

• 1-2 tablespoons of liquid smoke (optional)

• 1-3 tablespoons of black pepper (use less for less heat and more for very heat)

• 2 tablespoons ground coriander

• 1 tablespoon of paprika

• 1 tablespoon dark brown sugar

• 1/2 tablespoon garlic powder

• 1/2 tablespoon onion powder

• 1 teaspoon of sage

• 1/2 teaspoon ground mustard powder

Preparation: :

• After removing the corned beef from the package, rinse it with cold water for 1 minute (we want all the brining agents to be removed, as they're super salty). If it came with a spice packet, discard it or save it for something else, as we won't be using it here. DO NOT trim any of the fat off the brisket. This is key to making super tender, juicy, and flavorful pastrami!

• If using the optional liquid smoke for that smoky flavor, brush it over the meat now (totally optional and not a deal breaker)

• Place the basket (handles facing up) and 1 cup of water in the Instant Pot. Place the meat in the basket with the fat facing up (we do this so the fat flows through the meat, providing extra wonderful flavor).

• Secure the lid and press "Manual" or "Pressure Cook" on high pressure for 60 minutes.

• While the corned beef is cooking, mix the 8 dry spices in a bowl until well blended, then transfer to a large plate and spread out.

• When pressure cooking is complete, allow a 15-minute natural release (meaning you do nothing for 15 minutes) and then follow with a quick release. Use the basket handles to transfer the meat to a plate and let cool for 10 minutes. Dab the meat with a paper towel to absorb excess liquid and LEAVE THE FAT IN!

• Transform that corned beef into pastrami by rubbing it with all the spices in the dish so it's completely coated, then wrap it securely in foil and place it in the refrigerator for at least 12 hours and up to 2 days. This allows the corned beef to truly transform into pastrami! (Even without smoking it.)

• When ready to serve, remove the pastrami from the refrigerator and, while still wrapped in foil, let it come to room temperature for 1 hour (this is not required, but is highly recommended, as it will make it even more tender).

• Preheat oven to low. Drape the foil around the pastrami, fat-side down (the top of the pastrami should be completely exposed and not covered by foil at this point), creating a cradle/wall around the perimeter to prevent fat or seasonings from dripping while it cooks.

• Once the oven is hot, place the pastrami with the foil bottom directly on the middle rack of the oven (not resting on a baking sheet) and place a baking sheet on the bottom rack of the oven to catch any grease or spices that may fall off the pastrami.

• Cook for 60 minutes, then place the pastrami on a cutting board, discard the foil, and let it cool for 5-10 minutes.

• Using a good knife, cut it into thick slices and serve it on rye or rye/pumpernickel bread with some Russian dressing or simply eat it alone with some pickles, coleslaw and/or magical macaroni salad on the side.