Description
This homemade pastrami recipe offers a delicious way to prepare tender, flavored pastrami without a smoker by using store-bought corned beef and slow cooking or pressure cooking methods. The spice crust delivers authentic New York deli-style pastrami flavor, and the final baking step sets the crust perfectly for slicing and serving.
Ingredients
Scale
Main Ingredient
- 4 lbs corned beef with a thick fat cap
Spice Mix
- 4 tbsp fresh coarsely ground black pepper
- 2 tbsp coriander powder
- 1 1/2 tsp mustard powder
- 1 tbsp brown sugar
- 1 tbsp smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tbsp liquid smoke (optional)
Instructions
- Prepare the spice mix: Combine black pepper, coriander powder, mustard powder, brown sugar, smoked paprika, garlic powder, onion powder, and optionally liquid smoke, spreading the mix out on a tray.
- Coat the corned beef: Pat the corned beef dry, then roll it in the spice mix until it is well coated on all sides, optionally sprinkling with liquid smoke.
- Wrap the beef: Place the beef fat cap side down and wrap it tightly in a large sheet of foil. Repeat with another sheet of foil and flip the beef so the fat cap rests on top.
- Slow cook or pressure cook: Place a rack in a slow cooker, or create balls of foil to elevate if no rack is available. Place the beef on the rack and slow cook on low for 10 hours, or use an electric pressure cooker for 1 hour 40 minutes. Reserve the cooking juices after removing the beef.
- Chill the beef: Allow the cooked beef to cool, then refrigerate for at least 6 hours to firm up for easier slicing.
- Bake to set crust: Unwrap the chilled beef and place it on a rack over a baking tray. Bake at 350°F (180°C) for 30 minutes to set the spice crust.
- Slice and serve: Remove from the oven and slice the pastrami thinly. Warm slices in a dish with some reserved juices, optionally with Swiss cheese melted on top. Serve on toasted rye bread with mustard and pickles for a classic New York deli-style pastrami experience.
Notes
- Start with good quality store-bought corned beef, known as salt beef or pickled beef in the UK (not canned corned beef).
- Elevating the beef in the slow cooker using a rack or balls of foil prevents uneven cooking from liquid contact.
- If using an electric pressure cooker, liquid addition is generally unnecessary due to the moisture in corned beef; otherwise, add 1/2 cup water if needed.
- For oven cooking, wrap the beef tightly with foil, add 1/2 cup water to the pan, and cook at 225°F (110°C) for approximately 6 hours.
- Cooling the meat in the refrigerator before slicing prevents crumbling and improves sliceability.
- The spice crust is set by baking, not heating through, so the center remains cold to slice easily.
- The cooked corned beef will shrink by about 30%, so plan for about 300 grams per serving for large sandwiches.
- Leftover pastrami keeps well for up to 5 days refrigerated and can be reheated as desired.
Nutrition
- Serving Size: 100 g
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 70 mg
