Not only was this good, but probably the best pastrami sandwich I've had since moving to California! I had a 2.5 pound corned beef that I cooked for about 4 1/2 hours. I also didn't have smoked paprika or white pepper. I didn't miss it and if you don't have it, I wouldn't go out to buy it just for this recipe. I just increased the coriander and black pepper a bit. I made some homemade Russian dressing, and made the typical pastrami sandwich on rye with Swiss cheese and sauerkraut. Delicious! I can't wait for the leftovers tomorrow.
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Not only was this good, but probably the best pastrami sandwich I've had since moving to...