Summary

Ingredients

• 2 clove (s) garlic, crushed
• 0.5 ½ cup vegetable oil
• 0.25 ¼ cup black pepper, coarsely ground
• 2 tablespoon paprika powder, smoked
• 2 teaspoons coriander powder
• 1 teaspoon mustard powder
• 0.5 teaspoon ½ pepper, white
• 0.25 teaspoon ¼ cayenne pepper
• 2 kg brisket, cured
• 6 teaspoons mustard
• 2 teaspoons horseradish
• 1 teaspoon honey
• 12 slices cheese (Swiss)
• 1 packet toast (American sandwich)
• some iceberg lettuce, or cucumber slices, to garnish

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Instructions

1. Mix the garlic and vegetable oil in a small bowl. Set aside for 1 hour.
2. Preheat the oven to 110 ° C.
3. Mix the black pepper, paprika, coriander, mustard powder, white pepper and cayenne pepper in a large bowl.
4. Cover the baking sheet with a sheet of heavy aluminum foil. Brush with the prepared garlic oil. Place the cured beef brisket on the foil and brush with the remaining garlic oil. Cover all sides of the beef brisket completely with the pepper mixture, leaving 1 to 2 tablespoons. Wrap the beef brisket with the fat side up in the aluminum foil. Place the wrapped salted meat on another sheet of aluminum foil with the seam and fat facing down. Now place the double-wrapped brisket with the seam down on a third sheet of aluminum foil and wrap it again.
5. Bake in the preheated oven for 6 hours.
6. Take the pastrami out of the oven and let it cool to room temperature for about 3 hours. Pastrami, still wrapped in aluminum foil, put in a freezer bag or other plastic bag and put in the refrigerator for 8 to 10 hours.
7. Preheat the grill and cover a baking sheet with aluminum foil. Take the pastrami out of the refrigerator, unpack and place on the prepared tray. Sprinkle with the remaining 1 to 2 tablespoons of pepper mixture. Put the pastrami in the oven, about 6 to 8 cm below the grill. Grill for about 3 to 4 minutes to get a brown surface. Take the pastrami out of the oven and cut into approx. 3 mm thick slices.
8. Preheat a large pan over low heat. Heat the pastrami slices with a few drops of water in the frying pan for about 5 minutes, until the fat begins to turn glassy.
9. Mix the mustard, honey and horseradish. Baked sandwich slices with the Swiss cheese, brush with the mustard mixture and serve the pastrami on top. Garnish with the salad.