Hot Steamed Pastrami

[devonsmom]

      1 tablespoon(s)whole coriander seeds, toasted
      2 teaspoon(s)whole allspice
      2 bay leaves
      1/4 teaspoon(s)caraway seed
      1 tablespoon(s)yellow mustard seeds
      2 tablespoon(s)cracked black pepper
      1/2 teaspoon(s)ground ginger
      1 teaspoon(s)garlic powder
      1/2 teaspoon(s)salt
      3 1/2 pound(s)whole corned beef, rinsed and patted dry

DIRECTIONSFill a large stockpot, fitted with a steam basket, with water to
  about 1 inch below the level of the steam basket. Bring to a boil and reduce
  heat to medium. Coarsely grind the coriander seed, allspice, bay leaves,
  caraway, and mustard seeds using an electric spice grinder or a mortar and
  pestle, and mix with the cracked black pepper, ginger, garlic powder, and
  salt. Press onto the entire surface of the corned beef. Set the beef in the
  steam basket, cover, and steam over medium-low heat until fork tender -- 3 1/2
  to 4 hours. Carefully add water as needed to maintain level. Transfer the
  pastrami from the pot to a cutting board. Let the meat rest for 30 minutes
  before slicing thinly. Serve in sandwiches or alone with vegetables