A few years ago a friend gave me a recipe for pastrami over rice that you cook in a crock pot. It has become a staple in my family. Now with our newer and healthier form of eating I edited it to be TSFL compliant. Please note that nutrition support says all red meats are fine BUT I would limit this since it is a bit fatty. Since this recipe is also hard to be exact as far as the meat weight goes, it’s important you weigh your meat once it’s cooked.
Servings 6: Each Serving is 1 lean, 2 green, 1/2 condiment
12 cups cauliflower
2 cups low sodium chicken stock (I like the Imagine brand)
2.25 lb Navel Pastrami (its hard to figure out how it will cook down so this is an estimate. MAKE SURE to weigh 5 oz after you cook it.)
Directions: In a crock pot, place a large crock pot safe plastic bag (don’t forget to put water around it). In the bottom of the bag place the cauliflower and stock. On top of that place a small piece of parchment paper (this is so you can lift the meat out easier but u need the sauce to drip into the cauliflower). Take the meat completely out of ALL the plastic and give it a quick rinse (don’t need to get all the spice off, just the extra). Then place it on top of the parchment paper and tie up the bag. I put it on low for 3 hours and then leave on “Keep Warm” for another 24hours. If you plan on making in the morning to serve at night leave on high for 1 hour and then low for at least 5 hours.