Pastrami

New York-style pastrami is peppercorn-crusted smoked corned beef that is sometimes steamed before serving. Smoked paprika will impart a subtle smoky flavor. For a more intense smoked flavor, use liquid smoke, too.

Serves 12

Ingredients:

• 1 (4-pound) corned beef brisket
• 2 large onions, peeled and sliced
• 2 cloves of garlic, peeled and minced
• 2 tablespoons pickling spices
• 1 ½ cups water
• 1 tablespoon black peppercorns, crushed
• ¾ teaspoon freshly grated nutmeg
• ¾ teaspoon ground allspice
• 2 teaspoons smoked paprika
• Optional: ¼ teaspoon liquid smoke

1. Trim any fat from the corned beef brisket. Add the brisket, onions, garlic, pickling spice, and water to the slow cooker. Cover and cook for 8 hours. Turn off the cooker and allow the meat to cool enough to handle it.
2. Preheat the oven to 350°F.
3. Add the crushed (or cracked) peppercorns, nutmeg, allspice, paprika, and liquid smoke (if using) to a small bowl; mix well. Rub the peppercorn mixture over all sides of the corned beef. Place on a roasting pan; roast on the middle shelf for 45 minutes. Let the meat rest for 10 minutes, then carve by slicing it against the grain or on the diagonal.

Deli-Style Pastrami Sandwich

Pile thin slices of pastrami on a slice of deli rye slathered with mustard. Top with another slice of rye bread. Serve with a big, crisp kosher dill pickle.