Preheat oven to 110c

For a 2kg joint of Happy Herefords salted beef silverside or brisket:

Spice mix

• 3 tablespoons coarse black pepper – freshly ground if possible
• 1 Tablespoon smoked paprika
• ½ Teaspoon red pepper flakes or dried chilli flakes for extra heat
• 2 Tablespoons Ground coriander (freshly ground if possible)
• 1 teaspoon garlic powder

Method

Take a piece of heavy duty foil & lightly oil

Mix all the spices together and rub over the beef

Place the beef on the foil sprinkle any remaining spices on the beef & wrap up like a parcel

Wrap the beef up in a further 5 pieces of foil placing fold side down on each new piece of oil to help seal it

Place in the oven and slow roast for 5 hours

Let the beef cool & chill overnight, ideally for 24 hours

Slice or Cook the Homemade Pastrami

If you don't want it as spicy, you can wipe off the rub and slice it for a cold snack or sandwich. Alternatively, you can leave the rub on and put it in a hot oven for 15 minutes at 200C, and that will kind of seal the crust on.

Slice the Homemade Pastrami

Either way, try slice it thin. This is really easy to warm up in a sauté pan with a few dips of water, unless it's already hot from the oven. And that's it.

You have what is very, very close to pastrami, and it only took a day. I know we cheated, but it tastes really good. So grab some rye bread, grab some mustard, and most of all, enjoy