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

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)

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Instructions

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.
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.
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.
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.
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.
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.
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