1
Mix garlic and vegetable oil in a small bowl. Set aside for 1 hour.
2
Preheat oven to 225 degrees F (110 degrees C).
3
Combine black pepper, paprika, coriander, dry mustard, white pepper, and cayenne pepper in a large bowl. Set aside.
4
Cover a baking sheet with a large sheet of heavy-duty aluminum foil. Coat aluminum foil with prepared garlic oil. Lay corned beef brisket on foil and brush with remaining garlic oil.
5
Cover all sides of corned beef brisket completely with pepper mixture, reserving 1 to 2 tablespoons.
6
With fat side of corned beef brisket up, wrap in the sheet of aluminum foil. Place wrapped corned beef on another sheet of aluminum foil with the seam and fat side down. Place double-wrapped corned beef on a third sheet of aluminum foil (seam down), and wrap again.
7
Bake in the preheated oven for 6 hours.
8
Remove pastrami from the oven and let cool to room temperature, about 3 hours.
9
With pastrami still wrapped in aluminum foil, place in a freezer bag or other plastic bag and refrigerate for 8 to 10 hours.
10
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
11
Line a baking sheet with aluminum foil.
12
Remove pastrami from refrigerator, unwrap, and place on the prepared baking sheet. Sprinkle top with 1 to 2 tablespoons of remaining pepper mixture.
13
Place pastrami in the oven, 6 to 8 inches below broiler heat. Broil briefly to brown the surface, about 3 to 4 minutes. Remove pastrami from the oven and slice thinly, about 1/8-inch slices.
14
Heat a large skillet over low heat.
15
Heat pastrami slices in the skillet with a few drops of water until fat begins to turn from white to translucent, about 5 minutes.
