Homemade Pastrami

👨‍🍳 Method

1. 1
   In a bowl, mix the olive oil, mustard, garlic, smoked paprika, ground coriander, sugar, salt and black pepper and rub the mixture over the cut on all sides.

   Bowl
2. 2
   Wrap the cut in plastic wrap and put it in the fridge for 24 hours.

   Refrigerator
3. 3
   Preheat the oven to 160°C (320°F). Take the cut out of the plastic wrap.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
4. 4
   Set the cut on a rack over a roasting pan.

   Cooling rackBaking pan
5. 5
   Bake uncovered 90 minutes, until a thermometer in the meat reads 65°C (150°F).

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
6. 6
   Transfer the cut to a board, cover with foil and let rest 20 minutes before carving.

   Cutting board

   💡As it rests, the juices move back from the edges to the center, and the remaining heat keeps cooking it a little: a roast sliced right away loses its juices on the board.
7. 7
   Slice the cut fine, across the grain, and serve in a sandwich with mustard.

   KnifeCutting board