About this cut:
This is the same beef navel we make into pastrami, trimmed and ready for your slow cooker or curing crock. This well marbled cut needs slow cooking, and would love you to brine it for a few days first! Please note: this roast is NOT already seasoned, if you would like to make pastrami, you must do that yourself.
Basic Cooking Technique:
Braise low and slow.
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