Homemade Pastrami Recipe

ByAmanda
Jump to Recipe· 4.9 from 37 reviews

If you’ve ever craved that rich, smoky, melt-in-your-mouth deli staple and thought, “I wish I could make this at home,” you’re in for a treat. This Homemade Pastrami Recipe takes the classic corned beef you know and love, and transforms it with a special spice crust and slow cooking method that just can’t be beat. No smoker? No problem. I’ll walk you through how to get that authentic flavor right in your kitchen that will have friends asking for seconds!

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Why This Recipe Works

  • Uses Store-Bought Corned Beef: Saves time and guarantees tender, flavorful meat as the perfect base.
  • Spice Mix Magic: The blend of black pepper, coriander, and smoked paprika builds that quintessential pastrami crust.
  • Multiple Cooking Methods: Slow cooker, pressure cooker, or oven options mean you can adapt to what you have handy.
  • Finishing Bake: Sets the crust perfectly without overcooking, ensuring easy slicing and amazing texture.
Homemade Pastrami, pastrami recipe, how to make pastrami, homemade deli meats, smoky 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

Every ingredient in this Homemade Pastrami Recipe has a role to play. The corned beef is your star, ready to soak up those beautiful spices, and the spice mix is the real MVP that gives pastrami its signature flavor and aroma. Here’s a quick lowdown on what you’ll need and why each one is essential.

Homemade Pastrami, pastrami recipe, how to make pastrami, homemade deli meats, smoky 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: I recommend a piece with a nice thick fat cap—it keeps the meat juicy and flavorful during long cooking.
  • Black Pepper (freshly coarsely ground): Adds heat and texture to the crust, giving you that iconic peppery bite with every slice.
  • Coriander Powder: Warm, citrusy notes balance the pepper and create depth in the spice blend.
  • Mustard Powder: Brings subtle tanginess and helps marry all the flavors in the crust.
  • Brown Sugar: Just a touch adds a hint of sweetness to contrast the savory spices.
  • Smoked Paprika: This packs in the smoky flavor without needing a smoker—essential for that familiar pastrami taste.
  • Garlic and Onion Powders: Classic aromatics that enhance the overall seasoning, adding subtle layers.
  • Liquid Smoke (optional): For an extra smoky kick, but honestly, I usually skip it and still get great results.
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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 Homemade Pastrami Recipe is. Depending on your mood or what’s in your pantry, you can adjust the spice mix or cooking method. That’s the beauty of making it at home — you get to make it your own!

  • More Heat: If you enjoy a little fiery kick, add some cayenne or crushed red pepper flakes to the spice mix. I once added a pinch when making pastrami for my spicy-loving brother, and he was thrilled.
  • Less Sweetness: Prefer it less sweet? Dial back the brown sugar, or swap it for a little maple syrup for a different kind of sweetness.
  • Smoky Substitute: Don’t have liquid smoke? No worries. Smoked paprika plus the long cook time build enough smoky flavor.
  • Cooking Method Choice: If you’re short on time, the pressure cooker method is game-changing. It cuts down hours but still delivers tender results.

Step-by-Step: How I Make Homemade Pastrami Recipe

Step 1: Prep and Coat the Corned Beef

Start by patting your corned beef nice and dry—this helps the spice rub stick better. Mix all the dried spices together on a tray, then roll the beef in the mixture, making sure to coat it thoroughly. If you’re using liquid smoke, a quick drizzle and rub it in here. I’ve found this step crucial because uneven coating leads to patches of blandness, and trust me, you want that spice crust everywhere!

Step 2: Wrap and Slow Cook

Place the beef fat side down on a large sheet of foil, then wrap it tightly. I usually double-wrap with foil to lock in moisture. Flip the beef so the fat cap ends up on top—that fat bastes the meat beautifully during cooking. Pop it into a slow cooker on a rack (if you don’t have one, scrunched foil balls work) and cook on low for about 10 hours. The slow cooking tenderizes the beef and lets those spices really infuse.

Step 3: Chill and Prepare for Baking

Once the slow cooking is done, take the beef out, cool it, then refrigerate for at least 6 hours (overnight is even better). This chilling step is a game changer—it firms up the meat and makes it way easier to slice thinly without it falling apart.

Step 4: Crust It in the Oven

After refrigeration, unwrap the pastrami and place it fat side up on a baking rack over a tray. Bake at 180°C (350°F) for about 30 minutes until the spice crust sets, but don’t worry about heating it all the way through. This step is all about locking in that crust for maximum crunch and flavor.

Step 5: Slice, Warm, and Serve

Slice your pastrami as thin as you can—this is where chilling paid off. I like to layer the slices in a dish, spoon over some of the reserved cooking juices, cover it, and microwave to gently warm, often with a slice of Swiss cheese on top. This keeps the meat juicy and just melts the cheese perfectly.

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Pro Tips for Making Homemade Pastrami Recipe

  • Don’t Skip the Chill: Refrigerating the meat before slicing helps keep it intact and allows those flavors to settle — I learned this the hard way early on!
  • Use a Proper Rack: Elevate the beef during slow cooking to prevent it from sitting in its juices and potentially getting soggy.
  • Pat Beef Dry: Moisture on the surface can dilute the spice rub — a quick wipe with paper towels makes all the difference.
  • Slice Against the Grain: This ensures tender slices that aren’t chewy and gives you that authentic deli texture.

How to Serve Homemade Pastrami Recipe

Homemade Pastrami, pastrami recipe, how to make pastrami, homemade deli meats, smoky 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

For me, a proper pastrami sandwich is all about balance. I love slathering good deli mustard on the rye bread—spicy or whole grain both work—and topping the pastrami with thinly sliced pickles for a crisp, tangy burst. Sometimes a sprinkle of coleslaw or sauerkraut adds a perfect creamy crunch, too.

Side Dishes

A classic side I always pair with pastrami is simple kettle-cooked potato chips or crispy homemade crisps. If you want to stretch it into a meal, a crisp dill pickle spear and a side of coleslaw bring that true New York deli vibe home.

Creative Ways to Present

One of my favorite tricks for a party is building a pastrami slider bar—toast miniature rye buns, lay down heaps of warm pastrami, and let guests customize with mustards, pickles, cheeses, and even a little horseradish sauce. It’s always a crowd-pleaser and looks beautiful laid out family-style.

Make Ahead and Storage

Storing Leftovers

I wrap leftover pastrami tightly in plastic wrap and then place it inside an airtight container. Stored this way, it keeps beautifully in the fridge for up to five days — perfect for quick sandwiches throughout the week without losing any flavor or moisture.

Freezing

If I have more pastrami than I can eat in a few days, I freeze slices separated by parchment paper in freezer bags. This lets me grab just what I need without thawing the whole batch. Thawed pastrami still tastes great, though it’s best eaten within 2 months.

Reheating

To warm leftovers, I arrange the slices in a dish, drizzle reserved cooking juices or a little broth over them, cover tightly with foil or a microwave-safe lid, and gently heat until just warm. This keeps the pastrami succulent, avoiding drying out—trust me, dry pastrami is no friend of mine!

FAQs

  1. Can I make homemade pastrami without a smoker?

    Absolutely! This Homemade Pastrami Recipe is tailored specifically for cooking without a smoker. The combination of smoked paprika and the slow cooking method builds up traditional pastrami flavors without needing special equipment.

  2. What cut of meat should I use for pastrami?

    The best starting point for this recipe is good quality corned beef with a thick fat cap. It’s already brined and tenderizes beautifully in the slow cooker. Avoid canned corned beef, especially if you’re in the UK where it means something different.

  3. Can I use a pressure cooker instead of a slow cooker?

    Yes! Cooking in an electric pressure cooker cuts down the time dramatically—around 1 hour 40 minutes instead of 10 hours with the slow cooker—while still making the beef tender and juicy. Just remember that the corned beef usually doesn’t need extra water because of its brine content.

  4. How do I slice pastrami thinly without it falling apart?

    Chilling the cooked pastrami for at least 6 hours before slicing is key—it firms up the meat and makes for cleaner, thinner slices that hold together better. Also, slice against the grain to avoid chewy pieces.

  5. How long does homemade pastrami keep in the fridge?

    When stored properly wrapped in plastic and kept in an airtight container, pastrami stays fresh for up to five days in the refrigerator, making it perfect for several days of sandwiches or snacking.

Final Thoughts

This Homemade Pastrami Recipe has become something I reach for when I want that classic deli craving satisfied without leaving my kitchen or splurging at a deli counter. The process isn’t complicated—it’s just slow and steady with a loving coat of spices and a chill period that makes all the difference. Next time you want to impress friends or simply treat yourself, making pastrami at home will feel like a fun and rewarding project. I promise you’ll love pulling together those peppery, tender slices piled high and smothered in mustard—pure comfort on rye!

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Homemade Pastrami Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 37 reviews
  • Author: Amanda
  • Prep Time: 20 minutes
  • Cook Time: 10 hours
  • Total Time: 10 hours 20 minutes
  • Yield: 9 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Halal
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Description

This homemade pastrami recipe uses store-bought corned beef and transforms it into tender, flavorful pastrami without a smoker. The beef is coated in a robust spice mix, slow cooked or pressure cooked for tenderness, then baked to set a delicious crust. Perfect for classic deli-style sandwiches served with mustard, rye bread, and pickles.

Ingredients

Beef

  • 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 and Coat Beef: Mix all spice mix ingredients and spread them out on a tray. Pat the corned beef dry thoroughly, then roll it in the spice mix to coat all over evenly. Sprinkle liquid smoke if using.
  2. Wrap Beef in Foil: Place the spice-coated beef fat cap side down onto a large sheet of foil and wrap it tightly. Repeat with a second foil sheet, then flip so the fat cap is on top.
  3. Slow Cook or Pressure Cook: Place a rack inside a slow cooker and then place the wrapped beef on the rack to keep it elevated from the liquid. Cook on low for 10 hours in a slow cooker, or cook under pressure in an electric pressure cooker for 1 hour 40 minutes. No extra water is needed due to the beef’s brine content.
  4. Cool and Refrigerate: Remove beef from cooker, reserving the cooking juices. Let the beef cool completely, then refrigerate for at least 6 hours to firm up and make it easier to slice thinly.
  5. Unwrap and Bake to Set Crust: Remove the foil from the beef. Place the beef on a rack set on a baking tray and bake at 350°F (180°C) for 30 minutes to set the spice crust without heating the center through.
  6. Slice and Serve: Slice the pastrami thinly. Warm slices by covering with reserved juices and microwaving briefly; optionally add Swiss cheese to warm slices.
  7. Assemble Sandwiches: Pile pastrami on toasted rye bread, slather with mustard, and serve with pickles and potato crisps for an authentic New York deli experience.

Notes

  • Start with store-bought corned beef for ease; ensure it is the raw brined beef, not canned corned beef (especially in the UK).
  • Use a rack in the slow cooker to avoid the beef sitting in liquid for even cooking.
  • Electric pressure cooker method requires no added water; stove top pressure cooker needs 1/2 cup water.
  • Oven alternative: wrap beef thoroughly, add 1/2 cup water in pan, cover tightly, and bake at 225°F (110°C) for 6 hours.
  • Cooling the beef before slicing allows for thin, clean slices and prevents crumbling.
  • The beef shrinks about 30% during cooking; 4 lbs yields about 2.8 lbs cooked meat, serving approximately 9 large sandwiches (300 g per serving).
  • Store leftovers for up to 5 days refrigerated; reheat gently with reserved juices.

Nutrition

  • Serving Size: 300 g
  • Calories: 350 kcal
  • Sugar: 3 g
  • Sodium: 850 mg
  • Fat: 20 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 5 g
  • Fiber: 1 g
  • Protein: 30 g
  • Cholesterol: 90 mg

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