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Ingredients
2 1/2 Pound corned beef brisket
1/4 Cup brown sugar
1/8 Cup black peppercorns
1 Tablespoon coriander seeds
1/4 Cup water
4 Slices Provolone Cheese
4 Hoagie rolls
1 Tablespoon butter
2 Tablespoons spicy brown mustard
Instructions
Soak the corned beef in a bowl of water with its spice packet and brown sugar for 24 hours.
Using a coffee grinder, add the peppercorns and coriander and grind until coarsely chopped, like a very coarse pepper mill would create. You should see the pieces of black pepper individually.
Spread the pepper and coriander seeds on a large plate.
Dry off the meat and roll it in the spice mixture.
Cook on LOW for 6 hours.
Cool the meat in the refrigerator then slice thinly or use a deli slicer for even thinner cuts.
If desired you can steam before adding to your sandwich for the true deli experience.
Cut the hoagie rolls open and spread with butter before toasting.
Layer cheese then pastrami in hoagie rolls and top with spicy brown mustard.