Hot Pastrami Game Day food

Nutritional Information
(per serving)

Calories 234
Total Fat 17.2g
Saturated Fat --
Cholesterol 61mg
Sodium 1,465mg
Total Carbohydrate 1.7g
Dietary Fiber 0.7g
Sugars --
Protein 17g
Calcium --

Serves: 14 Total Time: 4 hr 5 min

Prep Time: 5 min

Cook Time: 3 hr 30 min
Ingredients
U.S. Metric Conversion chart
1 tablespoon(s) whole coriander seeds, toasted2 teaspoon(s) whole allspice2 bay leaves1/4 teaspoon(s) caraway seed1 tablespoon(s) yellow mustard seeds2 tablespoon(s) cracked black pepper1/2 teaspoon(s) ground ginger1 teaspoon(s) garlic powder1/2 teaspoon(s) salt3 1/2 pound(s) whole corned beef, rinsed and patted dry
--------------------------------------------------------------------------------

Directions

1.Fill a large stockpot, fitted with a steam basket, with water to about 1 inch below the level of the steam basket. Bring to a boil and reduce heat to medium. Coarsely grind the coriander seed, allspice, bay leaves, caraway, and mustard seeds using an electric spice grinder or a mortar and pestle, and mix with the cracked black pepper, ginger, garlic powder, and salt. Press onto the entire surface of the corned beef. Set the beef in the steam basket, cover, and steam over medium-low heat until fork tender -- 3 1/2 to 4 hours. Carefully add water as needed to maintain level. Transfer the pastrami from the pot to a cutting board. Let the meat rest for 30 minutes before slicing thinly. Serve in sandwiches or alone with vegetables.

--------------------------------------------------------------------------------