Danny Bowien's Pastrami

Brandon Cruz for the New York Times

It’s been about five years since Danny showed me how to make this pastrami: It’s awesome, and a fantastic alternative (or addition) to a turkey(check out the video here).

Makes: 15 to 20 servings
Time: 1 hour, plus 48 hours’ soaking, drying and roasting


  • 1 5- to 8-pound point-cut corned beef (either red or gray)

  • 1 cup spicy brown mustard, plus mor…

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