INSTAPOT HOT PASTRAMI 2

Ingredients:

• 5 – 5 pounds of marinated brisket or pastrami

• 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

For the sandwich:

• Rye bread (or any bread of your choice, but I suggest rye bread)

• Russian dressing

For the accompaniments:

• Pickles of your choice (on the side, of course)

• Coleslaw (also as a side dish)

• Magical Macaroni Salad (for an even more amazing side dish)

Preparation:

• If you want a smokier flavor, add 1-2 tablespoons of liquid smoke and brush it over the meat once you've rinsed it just before adding it to the OAP. Or if you want a lighter smoky flavor, simply add the liquid smoke to the water in the pot instead of applying it directly to the meat.

• Because of the two-stage cooking process, cooking times remain the same whether you use a 2.5 lb or 5 lb cut of corned beef.

• To reheat leftovers, simply place the slices on a plate, cover with a paper towel and microwave for 30-45 seconds OR add the rack and 1/2 cup of water to the OAP, place the meat on the rack, secure the lid and press "Manual" or "Pressure Cook" for 0 (yes, zero) minutes and quickly release when done.

• Other ideas for leftovers include scrambled eggs/pastrami omelets and/or pastrami hash—all wonderful! If you want to cure your own pastrami, get a cut between 2 and 5 pounds and generously rub the following on both sides:

• Morton Tender Quick Salt (make sure the entire breast is fully coated in this first)

• 2 tablespoons dark brown sugar

• 2 tablespoons of black pepper

• 1 tablespoon garlic powder

• 1 tablespoon ground coriander

• Place the rubbed meat in a Ziploc bag large enough to hold it, remove the air, and place it in the refrigerator for 6-7 days, turning the meat over each day. After 6-7 days of curing (and turning) have passed, remove the meat from the bag and thoroughly rinse off the curing rub with cold water, as it will be unpleasantly salty if you don't. Fill a large bowl with cold water and soak the meat completely submerged for 4 hours. The water should be changed every 30-45 minutes. Once the above process is complete, dry it completely with a paper towel and continue with step 2 of the recipe instructions.

• After removing the corned beef from the package, rinse it with cold water for 1 minute (we want to remove all the brining agents, since 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 breast. It's key to making super tender, juicy, and flavorful pastrami! If using the optional liquid smoke for that smoky flavor, brush it over the breast now (totally optional and not a deal-breaker).

• Place the rack (handles up) and 1 cup of water in the OAP. Place the meat on the rack with the fat facing up (we do this so the fat flows through the meat, providing a wonderful extra 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 rack 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 275 degrees. Open 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 sort of cradle/wall around the perimeter to prevent fat or seasonings from dripping while cooking.

• Once the oven is heated, place the foil-bottomed pastrami 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 bread with some Russian dressing or simply eat it alone with some pickles, coleslaw and/or my magical macaroni salad.

Enjoy!