Instant Pot Pastrami

• servings: 6 servings
• active time: 5 minutes
• total time: 2 hours 41 minutes

Ingredients

Pickles of your choice (as a side, of course)

Coleslaw (also as a side)

Magical Macaroni Salad (as an even more awesome side)

Rye/Pumpernickel Swirl Bread (or any bread of your choice, but I strongly suggest a Rye)

Russian Dressing (I think Ken’s Steakhouse makes the best bottled Russian dressing)

2 1/2 – 5 lb corned beef brisket (these can be found pre-packaged in the meat section. I used a point cut but a flat cut is fine too)

1-2 tbsp of liquid smoke (optional)

1-3 tbsp of black pepper (use less for it to be less zesty and more for very zesty)

2 tbsp of ground coriander

1 tbsp of paprika

1 tbsp of dark brown sugar

1/2 tbsp of garlic powder

1/2 tbsp of onion powder

1 tsp of rubbed sage

1/2 tsp of ground mustard powder

Directions

After removing the corned beef brisket from the package, rinse it off under cold water for 1 minute (we want all of the brining agents removed as they’re super salty). If it came with a spice packet, discard or save it for something else as we won’t be using it here. DO NOT cut any of the fat off the brisket. It is key to making a super tender, juicy and flavorful pastrami! If using the optional liquid smoke for that smokey flavor, brush it onto the brisket now (totally optional and not a dealbreaker) Note: If you wish to cure your own brisket, see the yellow “Jeffrey Sez” section of the recipe).

Place the trivet (handles facing-up) and 1 cup of water in the Instant Pot. Rest the brisket on the trivet fat-side up (we do this so the fat courses through the meat, providing extra wonderful flavor)

Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 60 minutes

While the corned beef brisket is cooking, mix together all 8 of the dry spices in a bowl until well-blended and then transfer onto a large plate and spread it out

When the pressure cooking is done, allow a 15 minute natural release (meaning you do nothing for 15 minutes) and then follow with a quick release. Use the handles of the trivet and transfer the brisket to a plate and let cool for 10 minutes. Dab the brisket with a paper towel to sop up excess liquid and LEAVE THE FAT ON IT!

Transform that corned beef into a pastrami by rubbing it in all the spices on the plate so it’s completely covered and then securely wrap in foil and place in fridge for at least 12 hours and up to 2 days. This allows the corned beef to truly undergo a metamorphosis into a pastrami! (Even without smoking it)

When ready to serve, remove from the pastrami from the fridge and, while still wrapped in foil, allow it to come to room temperature for 1 hour (this isn’t mandatory, but is strongly suggested as it will make for an even more tender pastrami)

Pre-heat the oven to 275 degrees. Open the foil around the pastrami with the fatty side facing down (the top of the pastrami should be fully exposed and not covered with foil at this point), creating sort of a cradle/wall around the perimeter of it to keep any fat or seasonings from dripping while cooking.

Once the oven is heated, place the foil-bottom pastrami directly on the middle oven rack (not resting on a baking sheet) and place a baking sheet on the bottom oven rack to catch any fat drippings or spices that may fall off the pastrami will cooking. Cook for 60 minutes and then place the pastrami on a cutting board, discard the foil and allow to cool for 5-10 minutes

With a good knife, cut into thick slices (like how Katz’s does it) and serve on some Rye or Rye/Pumpernickel swirl bread with some Russian dressing or just eat on its own with some pickles, coleslaw and/or my Magical Macaroni Salad on the side OR use it for my Reuben Rotini!

Enjoy!