Do you love a good Rueben sandwich?  I do!

Lucky for me Dan has been making these for family lunches and catch ups over the last few months and they have been so popular.  I think it’s because he’s been making his own pastrami!  Just in case you want to try it out here’s our recipe:

How to make Pastrami



1/2 cup vegetable Oil
1 tbsp crushed garlic  
1 1/2 tbsp dijon mustard
2 kg (approx.) corned beef
1/4 cup fine cracked black pepper
2 tbsp smoked paprika
3 tsp ground coriander
1 tsp ground white pepper
1/2 tsp cayenne pepper


  1. Mix oil, garlic and mustard.
  2. Preheat oven to 110°C.
  3. Combine the peppers, paprika and coriander in a bowl.
  4. Lay a piece of foil on the bench, large enough to fully wrap around the beef.
  5. Brush the foil with half of the garlic mustard oil. Place the beef onto the foil and brush the remaing garlic mustard oil onto the beef. 
  6. Coat all sides of the beef with the pepper mixture.
  7. With the fat side up, wrap the beef up in the foil.
  8. Flip over and place onto another piece of foil with fat side down. Wrap the piece in foil.  Flip again and place onto a third piece of foil, this time with fat side up. Wrap again and place into an oven tray lined with baking paper with fat side up.
  9. Bake in oven for 6 hours at 110°C.
  10. With the pastrami still wrapped in foil, place in the fridge for 8 to 10 hours to cool.
  11. Slice the pastrami and place in fridge ready to make Reuben Sandwiches.  It can also be used on antipasto platters 

If you want to finish your Rueben sandwich with a delicious russian dressing, check out our recipe on Instagram

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