Instructions

1. Coat the brisket in a salted dry rub, pack it in a 1/4-inch-thick layer of kosher salt or brine it in 1 cup of salt and 1 gallon of water 24 hours before you want to roast it. The sodium in brines, rubs and kosher salt denature enough connective tissue and other proteins over the course of 24 hours to make brisket tender enough for dry roasting. Keep the brisket in the refrigerator while the salt does its thing.

   If you want to add spices commonly used in traditional pastrami, coat the brisket in equal parts by volume kosher salt, cracked black peppercorns and coriander seeds.

2. Take the roast out of the refrigerator about 1 hour before you want to roast it and scrape off the excess salt. Rinse off the brisket if you brined it; you can leave the spice rub intact on the brisket. Pat the brisket dry with paper towels.

3. Heat the oven to 350 degrees Fahrenheit. Sear the roast on all sides in a few tablespoons of oil in a Dutch oven or other oven-safe pan. Use medium-high heat on the stove when searing.

4. Transfer the pan to the oven and cook the pastrami roast for about 1 hour. Take the roast out of the oven.

5. Add any aromatic and pungent ingredients to the pan. You can use mirepoix -- chopped carrots, onions and celery -- along with a bay leaf, garlic cloves and fresh herbs sprigs, for a balanced base flavor.

6. Pour about 1/2 inch of stock or water into the pan and cover. Return the roast to the oven.

7. Cook the pastrami roast until tender, about 2 to 3 hours. Check the tenderness with a fork; the meat should separate without much work.

8. Take the roast out of the oven and let it sit for about 5 minutes. Slice the pastrami across the grain when serving.