Homemade Pastrami Recipe Without a Smoker Recipe

ByTaylor
Jump to Recipe· 4.9 from 34 reviews

If you’ve ever dreamed of making deli-style pastrami at home but don’t have a fancy smoker or endless hours to fuss, I’m about to change your life. My Homemade Pastrami Recipe Without a Smoker Recipe is exactly what you need—it’s straightforward, packed with authentic flavor, and you can pull it off with everyday kitchen gear. Trust me, once you try this method, you’ll never look at store-bought pastrami the same way again!

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Why This Recipe Works

  • Simplified Process: No need for a smoker or complicated equipment—just slow cooking and oven finishing.
  • Authentic Flavor: The spice rub penetrates deep, mimicking the classic pastrami crust you crave.
  • Tender Texture: Slow cooking or pressure cooking makes the meat melt-in-your-mouth tender every time.
  • Flexible Cooking Options: Whether you have a slow cooker, pressure cooker, or oven, this recipe has you covered.
Homemade Pastrami Without a Smoker, Pasrami at Home, How to Make Pastrami, Easy Pastrami Recipe, Deli-Style Pastrami - A close-up image of a large piece of dark brown spiced beef with a coarse texture, being sliced thinly with a knife on a white marbled surface. The meat inside is red and tender with thin layers of fat visible around the edges. A woman's hand is holding the piece of beef steady while thin, almost translucent slices fall to the side, showing their smooth and slightly shiny surface. Small bits of seasoning and meat crumbs lay scattered on the white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Homemade Pastrami Recipe Without a Smoker Recipe pulls double duty, building layers of flavor and texture. Starting with a good corned beef is key because it already has that signature tender brine. The spice mix? Classic pastrami magic—peppery, smoky, and slightly sweet.

Homemade Pastrami Without a Smoker, Pasrami at Home, How to Make Pastrami, Easy Pastrami Recipe, Deli-Style Pastrami - Flat lay of a large fresh raw corned beef roast with a thick fat cap, a small white ceramic bowl filled with coarsely ground black pepper, a small white ceramic bowl of golden brown coriander powder, a small white ceramic bowl of pale yellow mustard powder, a small white ceramic bowl with light brown soft brown sugar, a small white ceramic bowl of deep red smoked paprika, a small white ceramic bowl of fine off-white garlic powder, a small white ceramic bowl of fine pale onion powder, and a small white ceramic bowl with dark amber liquid smoke placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Corned Beef: Look for a thick fat cap and well-brined meat; it’s the perfect base for homemade pastrami.
  • Black Pepper: Freshly cracked pepper provides the signature spicy crust and bite we all adore.
  • Coriander Powder: Adds a warm, slightly citrusy note that balances the pepper.
  • Mustard Powder: Gives that subtle tang and depth essential to authentic pastrami.
  • Brown Sugar: Just a hint of sweetness rounds out all those spices beautifully.
  • Smoked Paprika: If you’re skipping liquid smoke, this adds smoky warmth without needing a smoker.
  • Garlic and Onion Powder: Flavor powerhouses that blend seamlessly into the spice rub.
  • Liquid Smoke (optional): A little charcoal essence without firing up a smoker—optional but fun if you want extra smokiness.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how flexible this recipe is. You can play around with the spice mix or cooking time depending on timing or preferences—and still come out with a seriously tasty pastrami. I often adjust the pepper amount depending on how spicy I’m feeling that week.

  • More Smoky: Adding extra smoked paprika or a splash more liquid smoke amps up the smoky profile without a smoker.
  • Less Sweet: Cut back the brown sugar if you prefer a savory-forward crust.
  • Spicier Crust: Try adding a pinch of cayenne or chili powder for a little heat kick.
  • Cooking Methods: Pressure cooker for speed, slow cooker for hands-off, or oven for a more traditional feel—all work beautifully.

Step-by-Step: How I Make Homemade Pastrami Recipe Without a Smoker Recipe

Step 1: Spice It Up and Prep the Beef

Start by mixing your spice rub on a tray—this is where the magic begins. Pat your corned beef dry because moisture can make it harder for the spices to stick. Then roll your beef in the rub, massaging it all over until it’s thoroughly coated. If you want that extra smoky vibe, spritz on some liquid smoke here, but honestly, I rarely use it because the smoked paprika does a great job.

Step 2: Wrap It Tight and Get Cooking

Place the beef fat side down onto a large sheet of foil. Wrap it tightly, then wrap again with a second foil sheet for good measure—you want to trap all that juicy goodness. Flip the beef so the fat cap is on top (this keeps the meat moist). I like to use a slow cooker with a rack positioned inside to keep the beef elevated; alternatively, you can scrunch foil balls to lift it off the bottom. Set it to low and cook for about 10 hours. If you’re feeling adventurous, use an electric pressure cooker—it cuts the time way down to roughly 1 hour 40 minutes.

Step 3: Chill and Set the Crust

Once cooked, remove the beef carefully and let it cool, then pop it in the fridge for at least 6 hours (overnight is ideal). This chilling step is key—it firms up the meat, so when you slice it thin later, it won’t crumble all over your cutting board. Don’t toss the cooking juices; you’ll want them later for warming up slices.

Step 4: Crisp Up That Flavorful Crust

Preheat your oven to 180°C (350°F). Place a rack over a baking tray and set the chilled pastrami on top. Bake for about 30 minutes—this step sets and slightly crisps the spice crust. Remember, you’re not reheating the center here, just sealing in those spices for the perfect texture.

Step 5: Slice Thin and Serve

Slice the pastrami as thinly as you can. Tender slices are what make this sandwich-worthy. If you’re like me, you’ll pile it high on toasted rye bread with plenty of mustard and add a slice of Swiss cheese melted over warm meat—that’s comfort food done right. Spoon a little reserved juice over the pile if you reheat in the microwave; it keeps the meat juicy and flavorful.

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Pro Tips for Making Homemade Pastrami Recipe Without a Smoker Recipe

  • Dry Pat Before Spicing: Excess moisture on the beef can prevent the spice rub from sticking well, so a thorough pat down really helps.
  • Chill Before Slicing: I once tried slicing right out of the cooker and ended up with crumbly slices—refrigerate for several hours or overnight to avoid this.
  • Use a Thin, Sharp Knife: A slicing or carving knife with a sharp edge makes those paper-thin slices effortless and cleaner.
  • Don’t Skip the Oven Finish: Baking seals the crust and elevates texture—don’t just serve it straight from the slow cooker.

How to Serve Homemade Pastrami Recipe Without a Smoker Recipe

Homemade Pastrami Without a Smoker, Pasrami at Home, How to Make Pastrami, Easy Pastrami Recipe, Deli-Style Pastrami - The image shows a tall sandwich made of three slices of toasted brown nut bread. The bottom layer is bread with melted white cheese and several slices of dark red meat stacked thickly. Above it is another slice of bread topped with more meat and melted white cheese. The top slice of bread sits slightly tilted. The sandwich rests on a white marbled surface with a few potato chips scattered around and two small pickles on the side. In the background, there is a tall glass filled with a light amber drink, slightly blurred. The whole scene has warm lighting and looks appetizing. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I pretty much always reach for classic deli garnishes—pickles, mustard, and sometimes sauerkraut if I’m feeling fancy. The tangy crunch of a good dill pickle perfectly cuts through the richness of the pastrami. Also, spreading a little spicy brown mustard or a whole grain mustard is a must for that authentic flavor hit.

Side Dishes

Pair this homemade pastrami with simple sides like potato chips, a crisp green salad, or coleslaw. If you want to really throw a deli party, some warm baked beans or even classic macaroni salad bring that retro deli vibe home.

Creative Ways to Present

For special occasions, I like to build a pastrami platter with a variety of mustards, pickles, rye bread slices, and homemade potato latkes or rye crackers. It’s a fun, interactive way to enjoy this recipe with family or friends. Plus, stacking open-faced pastrami melts with Swiss cheese under the broiler is always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I store leftover pastrami tightly wrapped in plastic wrap, then in an airtight container in the fridge. It’ll keep nicely for up to 5 days. Keeping that spice crust in good shape is key, so layering it carefully helps maintain flavor and moisture.

Freezing

Freezing sliced pastrami is a great way to prolong its life. I separate slices with parchment paper and pack them airtight in freezer bags. This way, I can thaw just what I need without clumping. Pastrami freezes well and still tastes great after thawing.

Reheating

To reheat, place slices in a microwave-safe dish, drizzle with some reserved juice (or a little broth), cover loosely, and microwave in short bursts until warm. This keeps the meat juicy and stops it from drying out—plus, melted Swiss cheese on top is always a winner!

FAQs

  1. Can I make this pastrami without a slow cooker or pressure cooker?

    Absolutely! If you don’t have a slow cooker or pressure cooker, you can use your conventional oven. Wrap the seasoned beef tightly in foil, place it on a rack inside a roasting pan with a little water, and cook low and slow around 110°C (225°F) for about 6 hours. It takes longer but results in a tender, flavorful pastrami.

  2. Is liquid smoke necessary in this recipe?

    Not at all! Liquid smoke is optional. The smoked paprika in the spice mix adds plenty of smoky flavor. I usually skip the liquid smoke to keep things simple but use it if you want a stronger smoky punch.

  3. Can I use fresh spices instead of powder?

    Using fresh cracked spices is fantastic for flavor, especially black pepper and coriander seeds that you grind yourself. Just be sure to coat the beef evenly after grinding. Freshly ground spices often boost the aromatic quality and make your pastrami taste that much better.

  4. How thin should I slice the pastrami?

    As thin as you can manage! Thin slices give you that authentic deli texture and prevent the meat from feeling too dense. Chill the meat well first to make slicing easier and cleaner.

  5. What’s the best way to keep the crust crispy after storage?

    Wrapping the pastrami snugly and refrigerating helps maintain the spice crust. When you’re reheating, use the oven’s broiler for a minute or two to re-crisp the crust without drying out the meat.

Final Thoughts

This Homemade Pastrami Recipe Without a Smoker Recipe is one of those kitchen wins that makes you proud and your friends jealous. It’s approachable enough for any home cook and delivers mouthwatering results that you’ll rave about. Whether you’re craving a New York deli-style sandwich or just want to impress your next gathering, give this recipe a go. You’ll be amazed how that rich, spicy, tender pastrami comes together without a smoker or complicated steps—because sometimes, the best things in life are the simplest ones shared over a sandwich.

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Homemade Pastrami Recipe Without a Smoker Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 34 reviews
  • Author: Taylor
  • Prep Time: 20 minutes
  • Cook Time: 11 hours
  • Total Time: 11 hours 20 minutes
  • Yield: 9 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Halal
Print Recipe

Description

This homemade pastrami recipe allows you to create tender, flavorful pastrami without the need for a smoker. Using good quality corned beef with a thick fat cap, a robust spice mix, and slow cooking or pressure cooking methods, this dish infuses rich smoky and spicy flavors. The process includes seasoning, slow cooking for tenderness, cooling for easy slicing, and a final baking step to set the crust, perfect for classic New York deli-style sandwiches.

Ingredients

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

  1. Prepare Spice Mix: Combine black pepper, coriander powder, mustard powder, brown sugar, smoked paprika, garlic powder, and onion powder in a bowl and spread out on a tray to easily coat the beef.
  2. Season Beef: Pat the corned beef dry with a paper towel. Roll and coat the entire surface of the beef generously with the spice mix. Optionally sprinkle liquid smoke over the beef for added smoky flavor.
  3. Wrap Beef for Cooking: Place the beef fat cap side down on a large sheet of foil, wrap it tightly, then wrap it again with another sheet of foil. Flip the beef so the fat cap is now on top.
  4. Slow Cook or Pressure Cook Beef: Place a rack inside a slow cooker or use scrunched up foil balls to elevate the beef. Set the beef on the rack and cook for 10 hours on low heat. Alternatively, use an electric pressure cooker and cook for 1 hour 40 minutes without adding extra liquid, as the beef releases its own juices.
  5. Cool and Refrigerate: Remove the beef from the cooker, save the cooking juices, cool it to room temperature, then refrigerate for at least 6 hours to firm up and make slicing easier.
  6. Bake to Set the Crust: Unwrap the beef and place it on a rack set over a tray. Bake at 350°F (180°C) for 30 minutes until the spice crust is set and lightly crispy.
  7. Slice and Serve: Slice the pastrami thinly while it is cold. When serving, reheat slices with a bit of reserved juices in the microwave and optionally add a slice of Swiss cheese. Serve piled high on toasted rye bread with mustard, pickles, and potato crisps for an authentic deli experience.

Notes

  • Start with store-bought corned beef as it is already brined, saving time and effort.
  • In the UK, use Salt Beef or Pickled Beef instead of canned corned beef for this recipe.
  • Elevate the beef in the slow cooker using a rack or foil balls to prevent uneven cooking in liquid.
  • Electric pressure cooker method requires no extra water; the beef releases enough liquid to create steam and pressure.
  • Oven cooking can be done by wrapping with foil, adding 1/2 cup of water in the pan, and baking at 225°F (110°C) for about 6 hours.
  • Cooling the cooked beef before slicing prevents crumbling and makes thin slicing easier.
  • The final baking step sets the spice crust but does not cook the meat through, keeping the center cold for slicing.
  • The cooked pastrami yields about 1.4 kg (3 lbs) from 4 lbs of raw corned beef due to shrinkage.
  • Allow about 300 g (10 oz) of cooked pastrami per large sandwich serving.
  • Store leftovers refrigerated for up to 5 days and reheat as needed.

Nutrition

  • Serving Size: 150 g
  • Calories: 310 kcal
  • Sugar: 2 g
  • Sodium: 900 mg
  • Fat: 18 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 4 g
  • Fiber: 1 g
  • Protein: 28 g
  • Cholesterol: 95 mg

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