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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Slice and Serve: Slice the pastrami thinly. Warm slices by covering with reserved juices and microwaving briefly; optionally add Swiss cheese to warm slices.
- 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
