Warm Pastrami on Rye

Spread each slice of bread with butter and mustard. Layer with several slices of pastrami and a slice of cheese. Cut on the diagonal and skewer with toothpicks. 

Pastrami

This is a simple version of pastrami that is easily made by the home cook. I haven’t smoked the piece of meat, just coated it in the spice mix and left it to cure for 24 hours before steaming until meltingly tender.

Spice rub: Place all the ingredients in a spice mill and grind until finely ground. You can also use a mortar and pestle, but finely grind each spice individually and then combine.

Put the corned beef on a large plate and cover the entire surface of the meat with the spice rub, pressing it on to adhere. Cover and refrigerate for 24 hours.

To cook: Fit a steam basket to a large stockpot and fill with water to about 4cm below the level of the steam basket. Bring to a boil and then reduce heat to low. Place a piece of baking paper just slightly larger than the meat in the base of the basket and place the meat on top, trying not to dislodge the spice mixture. Cover and keep the water at a constant simmer, but not rolling boil. Cook for about 3 hours, topping up the water if necessary, until the meat is very tender when pierced with a thin skewer. Leave the meat to rest in the steamer for 1 hour before slicing. 

Fennel and Horseradish Coleslaw

Dressing: Whisk the sour cream until smooth then stir in the remaining ingredients.

Put the cabbage and fennel in a large bowl and toss with enough dressing to just coat, but not so much that the salad is drenched.