Homemade Pastrami - cooking recipe

Ingredients

6 lb. corned beef brisket
1 clove garlic, minced or 1/8 tsp. garlic powder
3 bay leaves
2 or 3 small hot red peppers
liquid smoke
1 tsp. whole allspice
1/2 tsp. coriander seed

Preparation

Trim excess outside covering of fat from brisket.
Barely cover meat with cold water.
Add garlic, bay leaves and red peppers.
Cover pot and bring to a boil.
Reduce heat to simmer and cook for 30 minutes to the pound or until meat is tender, but still firm.
Lift meat from liquid to shallow baking pan.
Brush both sides lightly with liquid smoke.
Pound or crush whole spices together in mortar until medium fine.
Pat onto both sides of meat.